A small restaurant created by Jean-Baptiste Varenne (after the Laiterie Sainte Clotilde), which has once again become the stronghold of the antique dealers of the Carré Rive Gauche and decorators (Vincent Darré has also added a few small touches such as mirrors. You can also privatize the place for small receptions.
Between two galleries, you can savor delicious cuisine, simple but local, from the market, as we love them: a carpaccio (to die for!), original salads, a fish or a meat every day, foie gras or sashimi, with always surprising combinations, cheeses from Androuet and desserts from our childhood!
For his first restaurant after twelve years in the Costes group, Quentin de Fleuriau wanted to create a truly unique place, in this corner of the Faubourg Saint-Germain that he particularly likes since it is here that he grew up.
For the decoration, he chose decorator and antique dealer Florence Lopez, who created a multi-faceted place, whose atmosphere changes throughout the day, bucolic during the day and more intimate in the evening. A deliciously shaded terrace, a bar worthy of the wildest Parisian years and, here and there, cozy spaces that lend themselves as well to conversation as to tasting.
In the kitchen, Quentin de Fleuriau wanted to preserve the values of a true French bistronomy even if the chef often likes to revisit it. Delicious savory and sweet surprises for foodies, including those who have chosen to be vegan.
But we also come here for exceptional events since Ma Kiss Room, created by the artist Mathias Kiss, can be privatized.
It’s simple it is unanimous! Everyone, or rather all the worlds, meet at La Laiterie Sainte-Clotilde. Head known or not, it feels at home. The menu is simple, it’s the market, and every dish is delicious. Jean-Baptiste Varenne and his team always welcome you with the same kindness, the conversations are sometimes tied between the tables, in short it is a place that gives fishing and which is quickly a haven.
Kitchen Ter, as the third of the name, after Kitchen Gallery and Kitchen Galerie Bis, but also Kitchen Earth because William Ledeuil admires his admiration, he the great lover of natural ingredients since forever.
In this third restaurant, the star is the dough, obviously exceptional, prepared by Roland Feuillas, peasant baker in Cucugnan, based on exceptional flours, from ancient wheats, and shaped with ancestral processes.
Six kinds of pasta created by both men, accompanied by Asian flavors, unique ingredients such as citrus or forgotten vegetables, and subtle broths. We always recognize the signature of William Ledeuil, unique.
A new, very chic way to consider the brewery. Justin Schmitt and his team are eager to respect this typically French cuisine, revisiting it, but also offering traditional dishes, such as this veal head Orly sauce that was already on the menu of Crillon in 1910.
Regional products are honored and carefully chosen. Every week Justin Schmitt orders a half-carcass of beef, cooking each part with the intention of highlighting unusual cuts of meat with unique recipes. He also wanted to create a special corner, dedicated to seafood, emblems of the brewery kitchen. The Credo Bar offers a wide selection of seafood delicacies and even a unique variety of oysters from northern Brittany.
In fine weather, the Brasserie d’Aumont continues in the Cour d’Honneur and the Cour Gabriel at the Hôtel de Crillon.
BRASSERIE D’AUMONT
HÔTEL DE CRILLON Place de la Concorde 01 44 71 15 15
Jean-François Piège advocates more and more for a degreased and vegetated diet and we discover at Clover Green a gastronomy veggie both healthy and greedy that changes with the seasons: blanquette of vegetables, herbs and cereals, spaghetti chestnuts or buckwheat accompanied by scallops or beautiful poultry … divine.
https://germanopratines-staging.ovh/wp-content/uploads/2019/09/CLOVER-GREEN-JEAN-FRANCOIS-PIEGE.jpg549824Hélènehttps://germanopratines-staging.ovh/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngHélène2019-09-22 08:43:302019-09-22 08:43:30CLOVER GREEN
Serge Mathieu and his wife offer local products unearthed at the best producers throughout France. The good oysters (Utah Beach), the best cold cuts (pata negra, bellota, san daniele, pasterma), the real terrines (rabbit with calvados, to share, cheese of head artisanal, black pudding with the onions), the smoked tuna from Ile d’Yeu, sardines from Saint-Gué and mackerel fillets with wakame, the best cheeses (Burrata di Corato, Camembert cheese, fresh goat cheese and saffron pear compote) and of course to accompany everything it’s excellent natural wines.
https://germanopratines-staging.ovh/wp-content/uploads/2019/07/La-Grande-Crèmerie-Paris-Menu.jpg1024819Hélènehttps://germanopratines-staging.ovh/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngHélène2019-09-22 07:23:172019-09-22 07:23:19LA GRANDE CREMERIE
Looks like a chic bistro for a nice bistronomic address. The Chef, Alexandre Navarro has made his classes with big names: Christian Constant, Alain Ducasse, Frédéric Anton or Alain Pégouret with whom he worked for several years at Chez Laurent.
Its cuisine is based on classic dishes, but with, always, a touch of originality that makes them unique: the cake is accompanied by candied citron, asparagus of a thyme and lemon sorbet, mackerel of potato chips. avocados and marinated daikon and light cream rum baba with tonka beans … Original and delicious flavors and textures and of course a seasonally focused cuisine, lighter sauces, less salt, less sugar, less animal protein, less flour …
https://germanopratines-staging.ovh/wp-content/uploads/2019/07/RACINES-DES-PRES-Paris-2.jpg8001198Hélènehttps://germanopratines-staging.ovh/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngHélène2019-09-21 21:20:282019-09-21 21:20:28RACINES DES PRES
The choice of Mandarin Oriental for its two restaurants was probably not a coincidence for Thierry Marx, passionate about Japan, the sacred and decorative arts. If the decor of the Sur Mesure, ultra modernist, invites to the initiation, that of Camelia, delicate, bathed in light with his landscaped garden is him, an invitation to share. During the summer months, enjoy the terrace or La Table du Jardin, which can accommodate up to 6 guests.
The king of the molecular cuisine uses here of course only ultra-fresh and seasonal products. A simple and gourmet market cuisine, a continuous service from 7am to 11pm, a quick lunch menu, the Daily Marx, a cake shop and tea time from 5pm concocted by pastry chef Adrien Bozzolo.
Under the historic glass roof of the Hotel Lutetia brought to light and in color by Fabrice Hyber or in the Art-Deco patio, the Saint-Germain is both a restaurant and a real place to live throughout the day.
The chef, Benjamin Brial, says of his cooking that it is inspired by all his travels around the world, but it also proposes to a more hurried customers an excellent Carte Bistrot.
For the Tea time, a spirit both Germanopratin and British with a selection of mini sandwiches but also very French pastries !
Loulou, the new restaurant at the Musée des Arts Décoratifs, boasts a unique and privileged location at the heart of the Palais du Louvre. In the busy environs of the Rue de Rivoli, where museums and grand hotels rub shoulders with luxury and designer boutiques, the restaurant finds itself at the very heart of Parisian life. Amidst Olympian calm, anyone may submit to sweet daydreams, admiring the gardens encircled by the most beautiful of monuments: the Eiffel Tower, the Musée d’Orsay, the Louvre, its gardens and its Pyramid.. More than a restaurant, LOULOU is a place where life breathes full and effervescent. With all-day service throughout the week, LOULOU grants its friends the happiness of an enchanted, urban parenthesis to « snack », « lunch », « take high tea », « dine », « sip » or even « dance ».
In perfect harmony with the context, Benoit Dargère has elaborated a sun kissed menu of generous and familial cuisine that’s simple and expressive. In time with the seasons, Loulou will unveil dishes from the French and Italian Riviera in addition to a handful of staple classics. Having combed through the various regions, the duo have choses quality local products from southern France, Italy and Sicily.
Loulou’s décor is the handiwork of Joseph Dirand, with singular vision that marries a culture of beauty and aesthetics to a sense of authenticity and hospitality. The low ceilinged ground floor encouraged the architect to divide the space into several rooms for added intimacy. The first floor, piano nobile, is divided into two parts, with a panoramic oil painting depicting a trompe-l’oeil Flanders landscape covering the walls. The perspectival spatial composition structures the room. Two distinct yet complementary spaces that respond to the rhythms of day and night, where light is very much present, if discreetly so, for an overall atmosphere of wellbeing.
Franck Mayot, one of the kings of the Paris nightlife, transformed this former cabaret into a brasserie, back to its original state of 1880. The clean Art Nouveau aesthetic is a great fit for the ever so Parisian artsy atmosphere of this ‘new’ Belle Époque. The cuisine is simple, fresh and delicious.
https://germanopratines-staging.ovh/wp-content/uploads/2018/02/LA-BELLE-POQUE-2-2.jpg527764Hélènehttps://germanopratines-staging.ovh/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngHélène2018-02-19 18:02:052019-08-09 07:58:28LA BELLE EPOQUE
