A historic site, founded in 1766. Wine trade, prestigious winery, theater of French gastronomy, whooping cough of Maupassant, Zola, Musset or Hugo, who were among the regulars. First restaurant receiving three Michelin stars in 1933 until 1969, it is now considered a jewel in Paris.
Completely renovated to give it back its splendor of yesteryear, It now mixes eighteenth look with a decoration signed Laura Gonzalez, graphics and tableware made by Cordelia de Castellane.
The chef, Jean-Pierre Vigato, proposes a map inspired by the history of the place, with a real classic old-fashioned service. On the menu: the Noirmoutier potato charlotte and Lapérouse caviar, the bar and raw langoustines, the tender pigeon, fresh peas and devil sauce or the roasted blue lobster worked in its splendor, coral tongs.
The sweet notes are assured by the pastry chef Christophe Michalak, who retwesses the French pastry with his profiterole or Vacherin Lapérouse.
Sur Mesure, a tribute to Haute Couture, obviously, in a neighborhood that is a bit like his kingdom, but also to Thierry Marx’s gastronomy which is precise, meticulous, unique, both visual and tasty.
The chef appeals to all our senses: the taste of course, playing with flavors and textures, the view by creating real pictures on our plates, and even hearing. The decor imagined by Patrick Jouin, futurist and immaculate lends itself wonderfully to this gastronomy.
He succeeded Jean-François Piège, and during the renovation of the Hôtel de Crillon, chef Christopher Hache traveled the globe to discover new cultures and the influences that inspire his creations today.
He even went so far as to collaborate with artisans from all over the world to design the porcelain and silverware of his restaurant. His cuisine is focused on seasonality and flavors but also on readability, because in his opinion all too often the Grands Chefs produce divine dishes, but even gourmets do not always identify the ingredients. Two menus offered with seven or twelve dishes.
L’ECRIN
HOTEL DE CRILLON
10 place de la Concorde 75001 Paris 01 44 71 15 30
07.30 p.m – 10.00 p.m Closed Tuesday and Wednesday
Kosuke Nabeta, a young Japanese chef, does not create Westernized Japanese cuisine any more than Japanese French cuisine. Rather, it draws its inspiration from the French terroir using the Japanese aromatic register to create original agreements, original flavors, close to the fusion food. It follows the tradition of omakase, which means “I defer to you” by offering only two Menus to his guests (twenty), who agree to be surprised by settling in this vaulted cellar looking like traditional Japanese living room.
Bernard Loiseau was one of the first Grands Chefs to create a Bistrot in 1999 where you can taste his cuisine at more reasonable prices than in his 3 Stars de Saulieu.
Since his death, it is the chef Pedro Gomes, with the complicity of Patrick Bertron, who revisits the Burgundy classics, for a tasty and light tasting. Some of Bernard Loiseau’s recipes are always à la carte, like the Morvan ham. But the chef is also keen to adapt to the new demands of his clientele, with light dishes giving pride of place to vegetables and fish steamed. With of course a large selection of Burgundy wines.
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Philippe Starck was of course inspired by Dali for the decoration and the design of a restaurant whose setting is sublime.
The cuisine of Jocelyn Herland (Executive Chef of the Alain Ducasse restaurant at the Dorchester in London before joining Le Meurice in January 2016) is composed of Parisian classics and dishes with Mediterranean flavors. In the spirit of his mentor, the chef favors seasonal products, chosen according to their quality and provenance. At dessert it is the turn of Cédric Grolet, Pastry chef star, to amaze us.
The Dali also offers a Sunday brunch and a Tea Time, consisting of finger sandwiches, homemade scones, and treats created by Cédric Grolet.
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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.
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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 !
The Chef with Three Stars on the Monnaie de Paris website. Five adjoining lounges, elegant and chic, decorated by his friend Jean-Michel Wilmotte and adorned with paintings lent by François Pinault. For us too the feeling, or rather the certainty of living here an exceptional moment: the 18th century architecture, the view of the Louvre, the Pont des Arts or the Pont Neuf and of course a gastronomy without any other equal.
Guy Savoy’s cuisine is an ode to France, to its riches and its traditions, which he has been enhancing for more than forty years. At the Monnaie de Paris, he continues to offer his classics, unbeatable for his followers, but also new creations with four new gourmet menus. To top it off, two cellars house the mythical wines dear to Guy Savoy: Romanée-Conti, Latour, Petrus or Yquem, under the leadership of Sylvain Nicolas.
Young Japanese Chef Takayuki Honjo concocted a unique menu with French – Japanese flavours based on vegetables, fish and seafood. A choice that allows him to daily select the best products at the finest local French producers, he says, and to transcend their flavours in his kitchen.
