News
20 May 2013
From 21st to 24th May
For the 100th
anniversary of the Chelsea Flower Show and for one week only, the
'Lunch Hour' set menu pays homage to the vibrant horticultural displays event
and becomes the 'Lunch Flower' menu.
Head Chef Jocelyn Herland will serve a three course menu featuring a VEGETABLE tart in bloom with a fresh herb condiment and Seared BRILL, spring garden.
To end with a sunny touch, green-fingered Head Pastry Chef Angelo Ercolano has prepared 2 flowered desserts ROSE and RASPBERRY pleasure and ORANGE blossom PANNA COTTA “coupe”
The 'Lunch Flower' £55 - from 21st to 24th May includes 3 courses, 2 glasses of wine, half a bottle of mineral water and coffee or tea
Menu from £55
2 May 2013
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.
€ 34 / person
30 April 2013
Join us for Mother's Day on Sunday, May 12, 2013.
Bistro Benoit offers an authentic French Mother's Day meal with a brunch menu of bistro signatures and brunch classics like Escargots with garlic & parsley butter, Scrambled eggs & green asparagus and Waffles made to order with strawberry preserves and whipped cream for dessert! At dinner, the seasonally driven menu features Halibut Dieppoise with mussels, shrimp, mushrooms and leek fondue Veal loin with green asparagus and creamy morels.
Brunch:11am-3:30pm
A la carte only
Dinner: 5:30-10pm
From $12 per person
29 April 2013
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.
Five delicious and marine encounters are conveyed...
In May, discover line-caught fish
Gilles Jégo, seafood wholesaler, selects for Rech uniquely line-caught fish from small boats.
« The fish is captured alive and immediately cleaned to preserve the whiteness and firmness of the flesh » explains Gilles.
The sea bass arrive in Rech kitchen only a few hours later.
A la carte
Sea bass cooked on the scale, tender fennel and olives Picholin
View all the marine encounters
€ 52 / person
17 April 2013
Book two nights in June, receive a complimentary third night
A true
haven of serenity, this charming residence located at the heart of the Coteaux
Varois vineyards has a unique soul. This ancient priory adjacent to a 12th
century Benedictine Abbey is steeped in history. In a refined atmosphere, the
3-hectare grounds are punctuated by a succession of gardens, sheltered by
centenary Cyprus trees.
The vegetable garden is watered by pure mountain water.
Both swimming pool and terrace, shaded by chestnut trees, offer perfect
settings for a relaxing wander. And 10 elegant and spacious rooms offer either
park or private garden views…
L’Hostellerie de l’Abbaye de la Celle is not a story you can tell, it’s an experience you enjoy and you share.
This offer
includes:
- Three
nights in a double superior room for 2 guests
This offer
is non-exchangeable, non-refundable
Offer
available on the basis of two guests
Starting from € 500
17 April 2013
Spring vegetables, herbs and flowers will inspire IDAM cuisine this May.
Come join us on an exciting culinary journey.
From locally-grown greens to asparagus to Kashmiri morels and apricots, the new IDAM menu offers the freshest harvest from home and abroad. These seasonal creations compliment the best local shellfish, hammour and Awais lamb, balanced by light and creative non-alcoholic drinks.
Be the first!
Reservations: +974 4422 4488 / idam@qma.org.qa
“In May, do what pleases you!”
Reservations:+974 4422 4488 / idam@qma.org.qa
9 April 2013
Contrairement à une idée fort commune, la cuisine sicilienne
n’est pas sans beurre. Les « carote al marsala » en sont une bonne
illustration, simplement cuites dans du beurre et du marsala, ce vin de liqueur
produit dans la région de la ville sicilienne du même nom. Nous en avons affiné
la cuisson et ajouté un parfum de coriandre.
Cette recette est extraite de l’application «Mon Grand Livre de Cuisine : recettes et techniques d’Alain Ducasse pour iPad »
Disponible sur l'App Store
4 April 2013
Seafood restaurant in Paris since 1925, Rech recommends you an exquisite and seducing tasting menu.
5 dishes to discover the best of Rech! A beautiful seaside cuisine, with a Mediterranean touch, inspired by Jacques Maximin and prepared with talent by Rech young chef, Adrien Trouilloud. Discover or rediscover emblematic dishes like the famous Meunière-style sole fillet with salted butter and tender fennel, the Camembert, matured during 21 days by Marie-Anne Cantin, a famous cheese refiner, and finish your meal on a sweet note by the mouthwatering Mister Rech …
This menu is available for lunch and dinner. The dishes can be subject to change, depending on the seasons and the chef’s inspiration.
30 years of indefectible friendship and professional
understanding have united Jacques Maximin and Alain Ducasse. Meilleur Ouvrier
de France (Best French craftman), a fish lover and an essential actor of the
French cuisine, Jacques Maximin has shared with the
Chef of Rech since 2009 his technical experience, his culinary culture
and improvisation management.
68 € / person
28 March 2013
Chef Frédéric Thévenet points spotlights an exceptional product of the country: « Fin gras du Mézenc » beef, a Controlled Designation of Origin. Raised with natural, particularly fragrant mountain hay, Fin Gras beef is distinguished by its pronounced, unique flavour and superior tenderness. On the Lyonnais menu till the end of June, in a terrine, served on shank or in a beef Bourguignon, as a rump steak, filet or rib eye steak.
24 March 2013
The Menu Collection shows off a pure cuisine whose dishes speak with strength and vitality and are signed by the chef Christophe Saintagne.
€ 380 / person
