News

8 April 2014
Séjour Golf & Gastronomie en Provence

Combine the pleasures of sports with the joys of the table! Take up the golfing challenge on Europe’s biggest green, as l'Hostellerie allows you access to the Golf Club Barbaroux. Then, be seduced by the sun-gorged authentic cuisine of chef Benoit Witz for a gastronomic dinner on the establishments beautiful terrace.

This offer includes:

- One night in a double room with breakfasts.
- Upgrade upon availability.
- Personalized and gourmand welcome in your room with homemade delicacies and  Half a bottle of Wine from les Coteaux Varois in Provence.
- Green fee access to the Golf de Barbaroux for two persons with golf car.
- A gastronomic dinner for two, drinks excluded, with our « Menu of the Abbey » which consists  of two starters, a fish, a meat, cheeses and dessert.
- Wine tasting in a partner vineyard around the hotel or at the Wine House of the Coteaux  Varois in Provence adjacent to our hotel. 

Read more about the Golf Club Barbaroux

Offer available all year long 

Price Low Season, in Euros, taxes and services included, for one night: From € 290 per person
Price High Season, in Euros, taxes and services included, for one night: From € 340 per person

from290  / person

Golf and Gastronomy Break in Provence

To make a reservation please call at this number: +33 (0)4 98 05 14 14

7 April 2014

The whole suckling pig dinner is back at Benoit! 
Few things lift the spirit better than a roast. Four Tuesdays in April, Chef Philippe Bertineau invites you to taste the final show-stopper of the season: Benoit's 2-hour slow-roasted suckling pig seasoned with garlic and herbs and served with market vegetables. Two pigs per Tuesday!

Here’s when:
April 8, 15, 22 & 29 at dinner only
Here’s where to meet:
Benoit at 60 W. 55th, nr. Sixth Ave.
Here’s what to expect:
$30 per person
~ 40 servings per night

To reserve, call 646.943.7373 or visit OpenTable 

 

Share and indulge @BenoitNY #BenoitCochon

 

From $ 30 / person

19 March 2014

This year again, the Manufacture de Chocolat dazzles by its creative play on Easter treats. Creations as pleasing to the eye as they are delicious…

 

- L’œuf feuilleté : layer after layer of pleasure & indulgence
A unique design reminiscent of the Manufacture bar, this egg is a work of art. Layer upon layer of superimposed dark chocolate, feuillantine and praline… Indulgent… very indulgent…
Only in dark chocolate - unfilled  - 30 € the 250g egg (12,5 cm) - 60 € the 500g egg (17,5 cm)

 

 

-2 eggs and 1 hand crafted and filled chocolate bell
Eggs (in 10 and 15cm sizes) and a bell (20cm) filled with praline and plain chocolate Easter sea-themed fishes and shellfish (dark or milk chocolate). Original and mysterious creations that appear to have been carved, sculpted and hand crafted, evoking the delicate artisanal chocolate of the Manufacture.
18€ the 10 cm egg (150g) - 45€ the 15 cm egg (400g) - 60€ the 20 cm bell  (500g)

 

 

- The Easter egg Box
The box contains 4 eggs in their shells lined with chocolate before being filled with praline.
To eat, simple and fun: you peel the eggshell…
The old fashioned praline comes in 4 flavours: coconut, pistachio, almond and hazelnut.
An indulgence at any age!
30€ the box of 4 praline eggs  
 

 

- An assortment of French Easter chocolate fishes and shellfish.

Sold in packets of 200 g or 400 g, the sea-themed Easter assortment comes filled with praline or just plain chocolate (dark or milk), made using antique moulds. For the pralines, to each shape it’s own flavour: the bell is coconut praline, the egg is made of almond praline, and shellfish is made of hazelnut praline. All gourmets will want a taste!  
Praline Easter fishes and shellfish (dark or milk chocolate): 25€ the 200g packet - 50€ the 400g packet
Plain Easter fishes and shellfish (dark or milk chocolate) 15€ the 200g packet – 30€ the 400g packet
 

 

Discover the vidéo

 

 

Le Chocolat Alain Ducasse is now on the Rive Gauche! A new Parisian address will be launched on March 27th at 26 rue Saint-Benoit, Paris 6th, access by Saint-Germain-des-Prés metro.

 

Easter opening days

Manufacture de chocolat Alain Ducasse  (Paris 11) : Sunday 20th of april 10:30am-1:30pm

Comptoir le chocolat Alain Ducasse (Paris 6) : Sunday 20th of april 9:30am-1:30pm - Monday 21th of april 1:30pm-7pm: 

 

Discover L’œuf feuilleté, The Easter egg box...

Easter at the Manufacture de Chocolat

14 March 2014
Les Parisiennes de Benoit

« Les Parisiennes de Benoit»:  delicate Sunday treats….

Every Sunday until the beginning of May, Benoit invites you to savour six great classics of French patisserie revisited by pastry chef, Jean-Loup Téterel. The small contemporary touch makes these desserts even lighter and more delicious. Presented to the client on a silver tray, the “Parisiennes” are offered in mini versions, so each guest can create his own perfect selection.
To accompany the “Parisiennes”, the sommelier suggests a Vranken Demoiselle Parisienne issued from the 2007 harvest, served in a Belle-Époque glass  - 9€ttc

 


La Religieuse au Caramel beurre salé
Guilty pleasure…
Crispy choux pastry, salted butter caramel filling, caramel & vanilla glaze.

 


La Tartelette Citron
Sweet zest…
SLuscious lemon custard & marmalade on crisp pastry topped with silky smooth meringue & citrus caviar pearls.

 


Le Succès Noisette & Café
Hidden treasure...
Elegant chocolate purse of crunchy hazelnut biscuit & light coffee mousseline cream.


La Tartelette Chocolat*
Chocolate fantasy…
Delicate cocoa pastry crust, creamy dark chocolateganache, chocolate shavings & cocoa powder.


Le Saint Honoré
Sweet decadence…
FCaramelized choux on a crispy puff pastry base filled with soft caramel custard & vanilla whipped cream.

 


La Forêt noire*
Cherry forest…
Chocolate biscuit, creamy kirsch mascarpone mousse and poached cherries draped in black chocolate.

 

*Chocolate from our Manufacture in Paris

7 € piece

13 March 2014

From April 12th to May 5th 2014, for every 2 night stay, your 3th are free.

This package includes: Three nights in a double room with breakfasts.

Price in €, taxes and services included, for three night: From 620 € per person
Your children under 10 are our guests in the parents’ room, upon availability 

Offer available from Thursday 28 of March to Monday 1of April 2013

From € 620 / person

3 nights for the price of 2

Reservation by Phone +33 4 98 05 14 14 or contact@abbaye-celle.com

4 March 2014
Mezenc bœuf fin gras

MEZENC BŒUF FIN GRAS 

An exceptional product to discover at Aux Lyonnais from March 4th till July 26th!

Restaurant Aux Lyonnais, the first establishment granted the title « Bouchon Lyonnais » outside of Lyon, greets you with a warm and relaxed welcome. Chef Francis Fauvel successfully reinterprets Lyonnais cuisine with a contemporary flair, creating a lighter, even more delicious experience. Faithful to Alain Ducasse’s philosophy, he honours good and beautiful produce.  

The Chef selected « Fin gras du Mézenc » beef, a Certified Label of Origin regional speciality rarely served in Parisian restaurants.
 

A regional exception:  Fin Gras du Mézenc beef is raised on hay and grass from the Mézenc region (between the Haute-Loire and Ardèche) and during the last winter is fed with natural mountain hay. This feature ensures that this marbled meat is a typical and seasonal product, justifying its Appellation d'Origine Contrôlée recognition.

Gabriel Gauthier, Ambassador of taste and Clermont Ferrand butcher, selects an exceptional Fin Gras for the Aux Lyonnais chef. A great lover of Fin Gras, he actively participates in promoting this AOC and compares «the heifers to young girls in Sunday dress. »

The Appellation d’Origine Contrôlée (AOC) (Certified Label of Origin) signifies a close link between the product, region and human expertise. AOC guarantees that the regional origin of your beef bestows taste and organoleptic qualities that could not exist in any other region. The Fin Gras, 3rd French beef to be awarded the prestigious Appellation d'Origine Contrôlée (since 2006 and PDO since may 2013), is distinguished by its unique flavour.

A distinctive flavour: The very fragrant Mézenc hay releases its aromatic notes into the meat, making it extremely flavourful. The meat stands out from those issued from a more classic production by a more pronounced taste, a richer colour and superior tenderness.

Chef Francis Fauvel suggests:

Roasted Fin Gras du Mézenc beef, diced bacon and new potatoes – Price according on availability.
Time for lunch, discover: "Fin Gras du Mézenc" beef and seasonal vegetables pot-au-feu.

"Every day we have a limited number of Mezenc boeuf fin gras pieces . If you want to enjoy this exceptional product, we recommend that you report at the time of your booking! "

Roasted Fin Gras du Mézenc beef...

10 February 2014

Six original and delicious oceanic rendezvous are conveyed. 

« At Rech, the kitchen adapts to what the sea has on offer. The menu evolves at the whim of the tides and our inspiration. In the strictest respect of seasons we honour this year produce of great quality, rare and singular, some of which go straight from the tank to the plate.» Alain Ducasse

 

FEBRUARY
Live king crab - Mers du nord

This giant from the Northern Seas yields a firm and refined flesh. This exceptional product has a delicate and developed taste placing it amongst the most succulent crabs. « Its legs and claws are fleshy and very juicy. They must be prepared with simplicity in order to fully appreciate their incomparable taste», explains chef Adrien Trouilloud.

 

 

MAY
Red mullet, Etel - Bretagne

Part of the goat fish family, the seductive and delicate red mullet is recognizable by its red back, its finely yellow striped pink flanks, and its white belly. Its refined, delicate and firm flesh with a rich fragrance of the sea is full of nuances, allowing for an abundance of flavours to come together.

 

 

JUILY
Live lobster, Quiberon - Bretagne

With the warmer days, crabbers patiently wait for this “cardinal of the sea” to leave its hiding place. After its arrival from Quiberon harbour, it briefly stays in Rech tanks. Its exquisite flesh and natural juice lend themselves to a multitude of harmonies. Chef Adrien plays with cooking styles or dares unusual pairings between farm and sea.

 

 

SEPTEMBER
Live langoustine, Quiberon - Bretagne

Live langoustine, crate fished and sold still alive is by far the best. At Rech, our shucker Malek preserves it with care in the tanks, to keep all the subtle aromas of its tender flesh. ”They are delicious”, adds chef Adrien.

 

 

NOVEMBER
Live Shrimp, Etal - Bretagne

« There is only one way to enjoy a Brittany shrimp bouquet », advises chef Adrien Trouilloud, « Straight out of our tanks, still alive, they are sautéed in a pan with salted butter, ground pepper from a mill, a squeeze of lime: close your eyes. You are in Brittany ! »

 

 

DECEMBER
Scallops, Etal - Bretagne

The queen of harbour auctions, this chunk of delicious and subtle flesh arrives ashore to our Normandy coastline from small fishing boats. Its fine flesh is incomparable, its taste slightly sweet. « What is so fascinating is its perfect pairing with truffle, which is so intimately earthy », explains the chef.

 

 

Rech
62, avenue des Ternes
75017 Paris 

1 February 2014
Irresistible fine dining set lunch menu in London

For a glimpse of the refined and modern creations of Jocelyn Herland at the restaurant Alain Ducasse at The Dorchester, discover our lunch menu. A perfect place for a savvy lunch, the restaurant offers, from Tuesday to Friday, a 3 course set menu, enjoyable in under an hour. New dishes are introduced every week. For those with less time to spare, the menu can be served in an hour !

This menu includes two glasses of wine, ½ a bottle of mineral water, coffee or tea.

Discover the restaurant Alain Ducasse at the Dorchester

From £ 55 / person

29 January 2014
The Manufacture's Valentine chocolate heart

For Valentine’s Day, La Manufacture de Chocolat proposes a unique, delicate and delightful piece : a chocolate heat to share.
Designed by Pierre Tachon and presented like a jewel in its box, the Manufacture's Valentine chocolate heart offers two half-pieces of hazelnuts praline coated with 75% dark chocolate.

Discover the Manufacture's Valentine chocolate heart

30

28 January 2014
Dîner at Le Jules Verne

« The Jules Verne has no other ambition that to remain true to itself: the most beautiful place in Paris to enjoy all the pleasures of contemporary and accessible French cuisine ». Alain Ducasse

The best of French classics reinterpreted with a contemporary flair. The excellence of produce sourced from our regions. Taste, above anything else. Generosity and pleasure. This is how to describe the Jules Verne cuisine.

Starting in February 2014, the menu will carry a new “tasting” menu, created by chef Pascal Féraud, allowing you to experience the full Jules Verne sensation. It takes you on a journey of discovery and surprises, in a voyage of 5 or 6 dishes depending on your desires. The Expérience menu is the true essence of Jules Verne cuisine.

To pair with this exceptional menu, our sommelier will guide you with the perfect pairings, with two suggested path: « Incontournable » or « Exception ».  

Expérience - 5 courses (Fish or meat) - € 185                          
Expérience - 6 courses - € 230
Discover the Expérience menu
With food and wine pairing

 

Starting from € 185/person