Exceptional celebration evening for the 30th anniversary of Le Jules Verne
On January 30th 2014, Le Jules Verne will celebrate its 30th anniversary with an exclusive dinner attended by Alain Ducasse.
In his day, Jules Verne enticed the reader into extraordinary journeys and fabulous adventures… On January 30th, Alain Ducasse and Christophe Navarre, CEO of Moët Hennessy now invite you to live a unique experience in celebration of the restaurant located on the 2ndfloor of the Eiffel Tower, 125m off the ground.
An exceptional menu in nine counts, paired with remarkable champagnes and wines (Dom Pérignon, Château Cheval Blanc, Château d’Yquem…) will pay tribute to the writer, immersing you into an extraordinary universe.
Thursday January 30th 2014 - South Pillar of the Eiffel Tower– access by private lift
Admission between 7 pm and 8:30 pm at the latest.
€ 550 / with food and wine pairing
A time for reflection, a time for rest, a time for sharing with those we hold dear. The days between the old year and the new are both wonderful and poignant. Nostalgia and hope. Regrets and resolutions. Opportunities and challenges. Casa Badiola is fully dedicated to preparing you as well as possible for the new 365 days ahead: 3 days and 3 nights of welcoming warmth. In the peace and quiet. At the table. At the celebrations. Immerse yourself in the unspoiled natural beauty of this estate, in the waters and therapeutic aromas of the SPA.
Go with the flow!
The New Year at Casa Badiola offer includes:
- three nights with continental breakfast
- in your room on arrival: a bottle of Acquagiusta wine from the Badiola Estate and fruit basket
- daily entry to the ESPA health and well-being centre: vitality pool with mineral-rich sea salts, hydro-massage and waterfalls, indoor heated swimming pool, sauna, Turkish bath with chromotherapy and aromatherapy, fully-equipped Technogym
- New Year’s Eve
Welcome aperitif with hot and cold appetizers
Fixed 4-course menu, including wines *
Zampone and cotechino “Moretti selection” at midnight
“Musica da vino”
1 January 2014: New
Year’s Day Brunch
late check-out on departure subject to availability.
This offer is valid from 28
December 2013 until 6 January 2014
Minimum stay of 3 nights
*31 December: The Feast of Saint Sylvester
Langoustine carpaccio, apple and black truffle
Foie gras, mango, chilli and honey condiment
Delicate duck consommé, winter vegetables
Local fish ravioli, light bisque
Loin of veal pumpkin and parmigiano reggiano
Our Hazelnut “Lingotto”
Accompanied by a selection of wines
Zampone and cotechino “Moretti selection”
From € 550 / person
Why did you decide to highlight Sauternes?
After a long tour of the world of sweet and semi-sweet
wines, I understood that I had overlooked the ultra-classic Sauternes.
In everyone’s mind, it is an aging wine. Yet in reality, Sauternes has truly updated its style!
Highlighting it today is the chance for our clients to rediscover classical flavours and to live a unique experience, in the mysterious world of this golden hued wine.
It is very « relaxing » to taste a great Sauternes such as the Grand Cru Classé Château Guiraud.
Why did you specifically chose the Grand Cru classé Château Guiraud?
It is the only
Grand Château de Sauternes that creates as many Imperiales, an exceptional 6-liter bottle, the
equivalent to 8 bottles, which is entirely organic. Sustainable
and biodynamic culture brings a great deal of freshness to it compared to other
Sauternes, often richer, heavier and sweeter.
Associating it to new flavours is a manner with which to share the Château de Sauternes tradition: we can eat anything with Sauternes and it works very well!
On each of our restaurant menus*, I identified an unprecedented pairing with a starter, a fish, a meat and of course, a dessert. This allows a full Sauternes experience.
Be daring; don’t hesitate to try the selected dishes that pair superbly with this Grand Cru classé.
What are the benefits of serving an Imperial, and of the pump system called « Wikeeps »?
Serving an Imperial allows 80 guests to enjoy wine of the same quality, which is impossible whens serving various 75cl bottles. There is a homogenous result and taste. We have been big supporters of larger volumes for some time now. The « Wikeeps » system preserves the freshness and quality of the wine, protecting it from oxidation and oxygen.
In your opinion, what dishes are best paired with Sauternes?
You can do almost anything with Sauternes, savoury, iodinated, strong flavours and of course desserts, yet contrary to popular belief, it is not with sweets that a Sauternes is best put forward. Sauternes is afraid of nothing, neither fish, nor poultry, or even seafood.
A lovely, very simple aperitif: a nice slice of smoked salmon and a good Sauternes.
And for a fully Sauternes Holiday dish: a dozen oysters, smoked salmon, a superbe roast poultry served with not too bitter vegetables, a superior cheese such as a great Pyrenean sheep cheese with cherry jam and for dessert, a peppery pineapple crumble with passion fruit cream, for example!
pairing with Sauternes is not a current trend! It is a classical approach that
conveys elegance, nobility.
For me, Sauternes is luxury wine’s accomplishment.
Alain Ducasse invites you to discover his cuisine of the essence.
A pure cuisine which turns simple into good. Real taste is returned to its truth, without any superfluous ingredient. Preparations are purified to leave room to the strength of taste. Going back to basics is also to respect the rhythm of the seasons, when the product is at its best.
Discover the restaurant
From € 380 / person
Time for lunch, discover our menu...
He respects the tradition and maintains associations of tastes from the "Mothers of Lyon" cuisine while adding a touch of modernity and lightness to make it more accessible and tasty. Terroir products are honored, celebrate the Lyonnais specialties of foie gras which is currently à la carte in some of our Parisian restaurants.
several dishes from our lunch menu : cabbage soup with golden croutons ;
Perch "quenelle" (traditional dumpling) with Nantua sauce (sauce with
crayfish). The "crème caramel with langue de Lyon" (caramel cream
with a traditional biscuit).As wine suggestion, we propose by glass or
decanter: Récolte 2009 en Saint-Joseph "Les Muletiers" - Domaine Vallet
(€ 12 for a 15cl glass, € 36 for a 46cl decanter).
The lunch menu is € 30, and the suggestions change with the seasons.
the Holiday season with your loved ones in the intimate and refined setting of
the Hostellerie de l’Abbaye de la Celle, a haven of peace in Provence, at the
heart of the Coteaux Varois vineyards.
The Hostellerie is alit with the spirit of Christmas: the decorated Christmas is a focal point of the home, candles are lit, the gastronomic menu is ready to be served… Gather your family in this Alain Ducasse establishment- an ancient priory steeped in history, to share unforgettable moments. Attentive staff heeds to your every need. All beckons you to relax: 10 suites and superior rooms, elegant and personalised décor, magnificent 3 hectare grounds, the restaurant and its blazing fireplace, the muted atmosphere of the bar…
The restaurant of the Hostellerie welcomes you for an intense and delicious gastronomic experience thanks to the talent of Chef Benoit Witz, one of Alain Ducasse’s most faithful partners, and one who shares his culinary philosophy. To celebrate the Holidays, the chef suggests festive Southern cooking, spotlighting the very best selection of produce.
Close your eyes, and imagine the joy your will experience at the Hostellerie.
This offer includes:
nights in a double superior room (upgrade available subject to availability)
- Breakfasts for two
- Cocktails at your arrival
- Two Christmas gifts and a personalized welcome
- A Christmas’ Eve dinner for two
- A Christmas day Lunch for two
Available from December, 22th to 26th, 2013
And for any booking of one additional night to extend your stay with us, over this Christmas period, the Hostellerie de l’Abbaye de la Celle will have the pleasure to propose an exceptional discount of 50% on your room rate.
From € 620 / person
To make a booking
please call: +33(0)4 98 05 14 14
Be astounded by the delicate flavours of the sea and the Art Deco setting of this 1920’s institution...
For lovers of local food and culinary traditions Alain Ducasse has breathed a new life into this institution in the 17th arrondissement, dedicated to all the bounties of the sea.
Exclusively available at lunchtime, this menu brings out the essence of Rech: seafood cuisine, with a Mediterranean touch, beautiful products, great preparations, plenty of flavor. Jaques Maximin and Adrien Trouilloud have combined their talents to create menus and personalize the preparation of seafood that has made the renown of this restaurant. A menu designed under the creative impulse of Adrien Trouilloud.
€ 36 / person
From Paris to New York via London and Tokyo, Alain Ducasse restaurants are celebrating Sauternes wine in an exceptional way.
Gérard Margeon, the Executive Chef Sommelier, is offering you the chance to discover a Château Guiraud, 1er grand Cru Classé, served in an Imperial bottle. Imperials from the oldest Sauternes vineyard have been reserved by Alain Ducasse restaurants in a world exclusive running until the end of the year.
The Imperial is an exceptional bottle holding six litres – that’s the equivalent of eight normal bottles. It is fitted with a pump – a system known as Wikeeps – which enables the wine to be poured into a glass but preserves it in the best possible conditions. This means you can appreciate a glass of Sauternes at the perfect temperature and enjoy its unique flavours to the full.
Launch in five of our restaurants on October 24 :
Le Jules Verne and Benoit will both be offering the unusual accords of a Sauternes Château Guiraud, 1er Grand Cru Classé, served in an Imperial.
- At the Jules Verne, you will be able to discover a 1998 vintage that pairs perfectly with:
"Sautées scallops, tender chicory, citrus condiment"
View the restaurant
- At Chez Benoit, a 2000 vintage is suggested to suit:
"Seared large langoustines, chesnutand butternut squash"
View the restaurant
Alain Ducasse at The Dorchester is offering a 1998 vintage to pair with:
“Sauté gourmand” of lobster truffled chicken quenelles and homemade pasta"
View the restaurant
Beige-Alain Ducasse Tokyo has a 1998 vintage to discover in accord with:
"Baked hata fish, raw/cooked endive,red onion, walnuts and grapes".
Also, in November and December, to accompany a wonderful sweet creation...
View the restaurant
Benoit New York is including a 2009 vintage to discover in accord with:
"Roast organic chicken for one / for two garlic cloves, pommes frites".
View the restaurant
Until December 31, 2013
CHOCOLATE CHIPS... A taste of childhood
A comforting brew whose smell is rich with memories, perfect for breakfast or an afternoon snack. How do you make a real cup of traditional hot chocolate? Pour a little warm milk over the grated chocolate to melt it, mixing well until it is smooth. Then add more warm milk, until the desired chocolaty consistency and strength is reached.
> Discover the chocolate chips
A childish delight, chocolate spread…
Made with caramelized almonds and hazelnuts, dark chocolate and milk chocolate, this spread will delight young and old alike. Like the traditional caramelised nut praliné made by Manufacture, this spread has a delicately crunchy texture that makes it truly original as well as truly delicious.
> Discover the chocolate spread
- Hazelnut Praliné & fleur de sel (milk): a bar of milk chocolate filled with a traditional hazelnut praliné and seasoned with a salty note from the hint of fleur de sel.
- Muesli milk: a bar of milk chocolate covered in lightly caramelised muesli for more delightful, delicious crunch.
- Nougatine, fleur de sel (milk): a bar of milk chocolate dotted with nougatine and seasoned with a salty note from the hint of fleur de sel.
- Vanilla bean: a bar of dark chocolate flavoured with vanilla beans from Réunion island, it yields floral hints that are at once powerful and delicate. > Discover the bars
A GRAND CRU
an intense yet subtle chocolate, a grand cru made from Criollo beans, a rare and precious cacao grown in small plots on the Bejofo farm in the Sambirano region. > Discover the Madagascar bar
DISCOVER AND SAVOUR ASSORTEMENT
From grand cru to exceptional
single-origin chocolate, not to mention the Mendiant and the unconched
Tradition bar, the Les Tablettes set of chocolate bars is your invitation to
the sweet world of the Manufacture.
This assortment reveals the diversity and provenances of the select beans and the careful attention that Nicolas lavishes on each recipe.
THE BOOK: CHOCOLAT, MOTS & GESTES PAR ALAIN DUCASSE
Tarare, Guitare, Nibs, Conching; 90 chocolate-making terms and techniques written in collaboration with Sylvie Girard Lagorce allowyou to discover the secrets of a diverse and complex world, both enticing and surprising, and which you are now invited to enter. > Discover the book
40, rue de la roquette 75011 Paris
Tél : 01 48 05 82 86
e-boutique : www.lechocolat-alainducasse.com
Métro Bastille - Ouvert du mardi au samedi de 10h30 heures à 19 heures
Galeries Lafayettes Maison — Rez-de-Chaussée « Cadeaux »
35, boulevard Haussmann 75009 Paris - Tél 01 42 65 48 26
Du lundi au samedi de 9h30 à 20h / Nocturne le jeudi jusque 21h
With a select number of rooms, a warm welcome and a seasonal restaurant that gives pride of place to nature, this Provence inn has all the necessary ingredients for pure bliss!
This packages includes:
- One night in a double room with breakfast
- Upgrade upon availability
- A gastronomic dinner for two, drinks excluded, with our Menu Grisolière with a starter, a main course, cheese and a dessert
in euros for one night: 185 € per person in a Superior Room
Price TTC in euros for one night: 200 € per person in a Deluxe Room
available from October the 15th to December the 15th 2013 - Excluding Saturday - In Superior or Deluxe Room only
More information about La Bastide de Moustiers
From € 185 / person