Nicolas Berger, chocolate maker and coffee roaster, suggests his Easter creations, original or deviated, but especially truly tasty and flavorsome.
You will discover at La Manufacture:
- Eggs and bells garnished with pralines and chocolates. These mystic and cunning creations seem to have been sculpted, turned and created with potters hands.
- The easter egg box: 4 praline eggs in their shell with a chocolate jacket before being filled with praline. You have to crack the shell to enjoy..
- Variety of “fritures”, creative chocolate pralines, sold in 200g or 400g bags. Praline or chocolate to your liking, and the most addicted will choose both!
OPENED EXCEPTIONALLY SUNDAY 31ST MARCH FROM 10AM TO 1PM
Manufacture de chocolat Alain Ducasse
40 rue de la roquette - 75011 Paris
Tél : 01 48 05 82 86
Métro Bastille - Ouvert du mardi au samedi de 10 heures à 19 heures
Green asparagus, morel mushrooms, Roquefortin lamb, wild strawberries are amongst Head Chef Jocelyn Herland's favorite seasonnal produce.
Join us for an enchanting fine dining experience in exquisite surroundings and a vibrant ambiance.
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
Auguste Escoffier, Antonin Carême and Fernand Point
Five delicious and marine encounters 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
Elvers, from the Atlantic estuaries, are best prepared alive. « It is a rare and exquisite delicacy that goes exceedingly well with the tonicity of the Espelete pepper and fresh garlic. » explains Adrien Trouilloud, chef at Rech. To discover without hesitation… the season starts and ends in February!
Line-caught sea bass, Etel - Bretagne
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.
Live lobster, Quiberon - Bretagne
Under its Samurai looking shell hides a flesh of superior finesse. This is “the Big Blue” of Brittany, which turns red when cooked… Arriving at Rech from the port of Quiberon, the lobster is kept in the tank by Malek, our shucker.
Live langoustine, Quiberon - Bretagne
Live langoustine is by far the best. This is how they are enjoyed at Rech, as they are kept alive in the tank. Chef Adrien adds: « Our langoustines are exceptional. Simply pan-fried, seasoned with a little chilli and saffron and served with Valencia rice, they are delicious »
Live Shrimp, Etal - Bretagne
Only live shrimp is of interest. At Rech, live Brittany shrimp are taken from the tank by Malek, shucker at Rech for over 20 years, then straight to chef Adrien who then prepares them simply, to fully express their flavour.
62, avenue des Ternes
ALAIN DUCASSE EDITION OFFERS YOU A GREED SIGNED BY CHRISTOPHE MICHALAK TO CELEBRATE HIS “BEST OF” COOKING BOOK RELEASE
With this new volume of the collection, you will discover the best recipes of Christophe Michalak. 10 recipes detailed with pictures to successfully realize the salted butter caramel Religieuse, the Baba with whipped lemon cream or the Strawberry tart with pistachio cream.
View the recipe detailed with pictures
This package includes:
- Three nights in a double room with breakfasts.
- Personalized welcome in your room with homemade chocolates and two cocktails
- A gastronomic dinner for two, drinks excluded, with our « Menu of the Abbey » which consists of two starters, a fish, a meat, cheese selection and dessert.
- An Easter lunch for two, drinks excluded, which consists of an “amuse-bouche”, two starters, two main courses, cheese and dessert
Price in €, taxes and services included, for three night: From 570 € 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
Starting from € 570
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
Tel : 01 48 05 82 86
Metro : Bastille
Open Monday to Saturday from 10.30 am to 7pm
L'Hostellerie de l'Abbaye de la Celle
Wishing you a very warm welcome, we are delighted to greet you with a bottle of champagne and, our fleuriste’s beautiful bouquet of fresh roses, grown next door, delivered to your room.
As morning dew trickles on the flowers, a picturesque sunbeam makes its way through your bedroom. It’s time to treat yourself to croissants and other dainty treats on the terrace with a panoramic view on the vineyards.
Enjoy your sunbath on the side of the pool before going off on a discovery trail with secret addresses, to visit the treasures of Provence that only the Abbey beholds.
For those wine lovers, find your way through vineyards that surround the Hostellerie. Great news, they’re celebrating their « Côteaux Varois » appellation’s 20th anniversary, one fine excuse to discover the vineyard’s History– first mentioned as far back as 558 in King Childebert’s charter.
Back at the Hostellerie, Benoit Witz, the Michelin starred chef of the property will prepare you a unique « Market Menu » lunch with seasonal vegetables from his garden and with produce of the highest quality.
As sunset falls, sit back and enjoy dinner under the guidance of the Maitre d’ and the sommelier who will make you discover a special selection of the wines of Provence.
After two nights in a distinguished Superior room, make the most of late check out, have a lie in, before we bid you farewell with a pinch at the heart.
Alas, your journey continues as we will have the pleasure to offer you an Alain Ducasse cookbook, so that the fond memories of your stay, will, well yes.. stay with you.
Our package includes:
- Two night stay in a Superior double room (upgrade upon availability)
- One Lunch “Market Menu” by Benoit Witz, including starter, main course and dessert with wine pairing or “sur mesure” selection by our sommelier if you wish (drinks exclu.)
- One Dinner “Seasonal Menu” by Benoit Witz, including a starter, two main courses, cheese and dessert, with wine pairing or “sur mesure” selection by our sommelier if you wish (drinks exclu.)
We are happy to offer:
- Two glasses of Champagne in your bedroom, aswell as an enchanting “Bouquet of Roses”
- Complimentary traditional French breakfast.
- An Alain Ducasse cook book
- Welcome amenities in your room
- Late check out
Our special offer is available from 1st May to 30th September 2013
€ 460 / person
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.
From € 90 / person
A haven in the heart of "Green" Provence, L'Hostellerie de l'Abbaye de la Celle invites you to experience a true moment of relaxation where the key words will be take your time and look after yourself.
This offer includes:
- One night
in a double superior room for 2 guests with traditional French breakfast
- A welcome gift in your room
- 2 Californian style relaxing massages with bio sesame and argan oil
- One “Seasonal Menu” Dinner by Benoit Witz, including a starter, two main courses, cheese and dessert. (drinks exclu.)
Offer available on the basis of two guests
from € 295 per person - Low season
Starting from € 325 per person - High season
From € 295 / person