L’ECRIN – Christopher Hache
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.
