From 5 March to 30 June – Classic dishes grace the menu at Benoit. 
Auguste Escoffier, Antonin Carême et Fernand Point honoured by one of the last true Parisian bistros. 

Eric Azoug, chef at Benoit, pays homage over four months to three great names of French cuisine by preparing some of their recipes that have come to symbolise French tradition. Four signature dishes by some of the most well-known figures of French cuisine, the masters, the founders, on the menu at Benoit until 30 June.
The dishes will change through the months with the changing seasonal products.

Beginning 5 March, you can enjoy:

• Parisian-style Brittany lobster by Auguste Escoffier – 56€
• Dugléré-style sea bass fillet by Antonin Carème – 44€
• Jaune des Landes chicken, morel mushrooms, spring vegetables "Joël Thiébault" for 2 persons price per person 58€
• Contemporary vacherin,rhubarb-strawberry by Antonin Carème – 16€

We invite you to learn more about the founders of French cuisine. Meet Auguste Escoffier. 

Auguste Escoffier (1846-1935), known as “the king of cooks and the cook of kings” was a restaurant owner, chef and culinary author. As a chef, the most famous of his day, he was the first person to spread the fame of French cuisine internationally. He was also the first chef to receive the famous French Legion of Honour award.

His contribution to French cuisine:

- Escoffier invented prix fixe menus for a minimum of four diners.
- In London he highlighted traditional regional French foods, giving them pride of place.
- Escoffier created the concept of the kitchen teams by streamlining the division of labour within teams and taking great care of the image of cooks (cleanly, meticulous, non-drinking, non-smoking, calm and quiet). 

Sources : http://fondation-escoffier.or, http://www.escoffier-monde.com 

In the 70’s, Alain Ducasse is a young apprentice cook with Michel Guérard. Passing by Eugénie-les-Bains, Gaston Lenôtre introduces him to the world of confectionary. At the low season, in winter, Alain Ducasse meets him in Paris, where they are introduced to Michel Chaudun. He then discovers the pastry profession that quite literally makes his head spin, makes him giddy. After this, he works with Alain Chapel in Mionnay, using his days off to work beside Maurice Bernachon, artisan-chocolatier from Lyon. From this time dates his passion for chocolate.

For over 30 years, his dream of chocolate never left him… and has taken true form today, with the creation of the Manufacture, under the direction of Nicolas Berger. The chef wanted to make his own chocolate to serve in his restaurants. Making chocolate, of course, but only provided they could fully master its taste. To achieve this, it must be made from start to finish, initially with the bean, subject to stringent selection.

Since the very beginning, the chef’s culinary philosophy is based on a rigorous selection of quality products, fully expressing their original flavours and fragrances.

Passionate about the quest for the essential, tastes of origins rather than original, Alain Ducasse and Nicolas have selected the beans based on their purity as much as for their personality: a dozen provenances, and as many identities as unique tastes. Each bean is worked according to its character: more or less of conching, light or extensive cooking, very little addition of cocoa butter, less sugar... The origin is key in discovering the Alain Ducasse chocolate. 

"La Manufacture de chocolat" is born from the desire to return to the source, the very essence of what chocolate is made of: precise, meticulous and creative work, a craft that works with bespoke machinery, a drawn out process… In a world in constant motion and at an increasingly rapid pace, this environment returns to a slower, more patient time, of work well done, on a more human scale, and enduring.

Come and taste the all-time favourites and reinvented gourmet flavours at the Manufacture: pure chocolate ganaches, gourmet ganaches, pralines, truffles or bite-size pieces. And also chocolate bars that come in 44 different flavours!

The Manufacture supplies all Alain Ducasse restaurants in chocolate bonbons, bars, and even chocolate coatings for desserts. Since the 18th of February, an emblematic dessert from the Paris, London and Monaco restaurants has been created with chocolate from the Manufacture.

Le Chocolat Alain Ducasse
Manufacture à Paris
40, rue de la Roquette
75011 Paris
Tel : 01 48 05 82 86

Metro : Bastille
Open Monday to Saturday from 10.30 am to 7pm

Discover the new menu at the Jules Verne on the 2nd storey of the Eiffel Tower, created by chef Pascal Féraud.

For an exceptional business meal or a lunch with friends or family, experience dining 125m above the ground with the most beautiful view in all Paris. Enjoy elegant cuisine, modern versions of French classics using a selection of exceptional products from the different regions of France. A little fore-taste of the upcoming seasonal menu : Delicate Paimpol coco beans soup, lightly whipped cream, Baked meagre, sautéed spinach and Swiss chard leaves, Savarin with armagnac according to your choice, Chantilly ...

The Jules Verne is an invitation to culinary travel and dreams. Experience a truly unforgettable meal.

From 90€/person, available at lunch time, from Monday to Friday - Beverage excluded.