News

21 May 2015
Savoury Pétale de Rose menu at Rivea London.

From Tuesday 19th May until 31st August, to celebrate the start of the summer, Rivea London will showcase an extensive and varied rosé list by offering top wines by the glass from both iconic and artisanal producers.

Exclusive to Rivea London, is one of the best rosé vineyards in Provence, "Chateau Barbeyrolles" owned Régine Sumeire and celebrated for Pétale de Rose, named after its light pink colour.

Specifically created to compliment the restaurant's star rosé wine, Executive Chef Alexandre Nicolas has created a light summer menu to perfectly match the new wine menu with dishes like Sautéed gamberoni, squid, cuttlefish, crispy vegetables and borage and Red mullet, fennel and olive taggiasca.

Pétale de Rose Menu - 4 plates, including a glass of 2013 – Côtes de Provence – Pétale de Rose, Château Barbeyrolles.

Rivea London
Bulgari Hotel & Residences
171 Knightsbridge, 
London SW7 1DW 
www.rivealondon.com

From £45

19 May 2015
Trattoria-Sporting Monte-Carlo: Italian cuisine with Tuscan accents

Trattoria - Sporting Monte-Carlo: Reopening
Overlooking Jimmyz gardens and the Mediterranean sea, La Trattoria-Sporting Monte-Carlo, Alain Ducasses’ most recent Italo-gourmet gem, delivers authentic and generous, full flavoured Tuscan cuisine…

Chef Patrick Laine interprete tasty partition of simplicity, generosity and sharing. Discover the Roasted seabass, sun-dried vegetables to share; the John Dory, Riviera condiment and Our Saltimboca alla romana...



Ouvert 7 days a week - At dinner from 7.30PM

La Trattoria Sporting - Monte-Carlo
Avenue Princesse Grace - 98000 Monaco
www.montecarlosbm.com

Trattoria-Sporting Monte-Carlo: Italian cuisine with Tuscan accents

Avenue Princesse Grace 
9800 Monte-Carlo, Monaco

To book a table, please dial the following phone number:
 

+377 98 06 71 71

Or contact us by e-mail at:

latrattoria@sbm.mc 

 

12 May 2015
Histoires (in)carnées - Exceptional meat and poultry

Throughout the year, exceptional meat and poultry will be "à la carte" in our restaurants.

French agriculture benefits from respectful forms of animal, environmental and seasonal husbandry. This issue draws the portrait of passionate and precautious breeders with whom our chefs are proud and happy to work with. Men and women who consider  that the cycles of grass growth should rhythm the  animals’ life… We invite you to discover them in these stories.

From March to December this year, Alain Ducasse restaurants in Paris and Provence are to honour exceptional meat and poultry at their tables. The objective is not to encourage the public to eat more meat, but to distinguish and promote the very best.

From February to June at Aux Lyonnais

Mézenc "FIN GRAS" BEE
APPELLATION D’ORIGINE CONTROLEE (A.O.C) IN 2006

 

The herds of cattle are fattened in barns in the heart of France with natural mountain grass and hay. This traditional and secular method of rearing grants the flesh with a marbled texture of exceptional tenderness and succulence.  

 

Aux Lyonnais
32 rue Saint-Marc
72002 Paris
www.auxlyonnais.com

 

 

 

From April to May at La Bastide de Moustiers

Pascalone Lamb


Raised on mother’s milk and fodder in the heart of Verdon’s natural reserve, the lambs of Michel Gayde boasts an incomparable taste oozing aromas of the garigue: garlic, thyme and olive oil.

 

La Bastide de Moustiers
Chemin de Quinson
04360 Moustiers-Sainte-Marie 
www.bastide-moustiers.com

 

 

 

 

From June to July at Benoit

"POLDER meadows" Lamb
APPELLATION D’ORIGINE CONTROLEE (A.O.C) IN 2009
APPELLATION D’ORIGINE PROTEGEE (A.O.P) IN 2014

 

Yannick Frain lambs graze a fabulous grass, rich of a great array of plants near the polder meadows, a breeding method going back to the Middle Age. They offer a pinkish, firm and juicy meat, very fragant and with an evenly spread white fat.

 

Benoit
20 rue Saint-Martin
72004 Paris
www.benoit-paris.com

 

 

From 18€

12 May 2015
Brunch at Le Meurice

Le Meurice now opens its doors every Sunday for a chic and delicious brunch.

Seat yourself comfortably with family and friends to enjoy a gourmet buffet and hot dishes served at the table, such as a Grilled Canadian lobster, French fries or Artichoke risotto, Parmigiano Reggiano cheese. To be enjoyed with a glass of champagne and the sublime desserts created by Cédric Grolet, head pastry chef, while succumbing to your every desire.

Every Sunday, from noon to 2 pm.  

Le Dalí
Hôtel Le Meurice
228 rue de Rivoli, 75001 Paris
01 44 58 10 44
www.dorchestercollection.com  

120 € per person

11 May 2015
The Rivea Salad recipe

Head chef Alexandre Nicolas shares his passion for ‘la cuisine du soleil' and reveals us the Rivea Salad recipe...

Rivea London
Bulgari Hotel & Residences
171 Knightsbridge
London SW7 1DW
www.rivealondon.com

30 April 2015

Competition - La Bastide de Moustiers 20th Anniversary!
Alain Ducasse welcomes you into his home...

The Bastide de Moustiers, an Alain Ducasse inn in Provence, is celebrating its 20th anniversary!
Enter from May 1st till August 31st 2015, and try your luck at winning an exclusive holiday for 2 at the Bastide de Moustiers, or one of the many other prizes...

 
La Bastide de Moustiers
Chemin de Quinson 
04360 Moustiers-Sainte-Marie
+33 (0)4 92 70 47 47
www.bastide-moustiers.com

Participate
8 April 2015
Four original and delicious oceanic rendez-vous at Rech

Four original and delicious oceanic rendez-vous are conveyed. 

« To appreciate a fine fish is to respect its personality, to know how to cook it to reveal its individual flavour. This year, we are honouring produces, some considered « noble », some more modest, but that have in common their exceptional quality. We have paired them in surprising duos, playing with flavour, texture and preparation contrasts. These four beautiful and delicious pairings are described in this issue ». Alain Ducasse

 


APRIL
Noirmoutier line-caught sea bass & Guilvinec sardine

Sea bass, the line-caught, tapered and nervous carnivore mellows in the plate next to the sardine, its favourite prey. The pronounced taste of the sardine, oilrich fish, brings character to the delicate and melting flesh of the sea bass, both at the best of their season.

 



JULY

Brittany lobster from Riec-sur-Belon & live shrimp from Quiberon

Under its Samurai-like appearance, the lobster hides an exquisite flesh and juice of intense aromatic power. its imposing exterior does not frighten the live bouquet of brittany shrimp that only turns red after cooking. Straight out of the tanks, and very simply prepared, they express all their natural flavours.

 

OCTOBER
Line-caught turbot from Audierne & red mullet from Saint-Gilles-Croix-de-Vie

Appreciated by connaisseurs for being elegant and refined, the imposing turbot creates a surprising and  delicious duo with the strong and characteristic iodine scent of the small mullet.

 

 

DECEMBER
Scallops from Port-en-Bessin & bouchot Mussels from Mont Saint-Michel

Queen of the fish markets in port-en-bessin, the majestic scallop and her silky and slightly sweet flesh arrive on the Normandy coast in little fishing boats. here, they meet with smooth and fleshy mussels, grown on a bouchot, which preserve their taste and nutritional qualities.


 

 

Rech
62, avenue des Ternes
75017 Paris
www.restaurant-rech.com

From 27 €

12 March 2015

Historical dishes are in the spotlight at Benoit.

Until the end of May, Fabienne Eymard, Chef at Benoit, highlights dishes associated with historical or famous characters such as Leopold de Rothschild, Henri IV, John D. Rockefeller, and even the Duke of Wellington. Tasty and delicious, these dishes are part of French culinary tradition. Enjoy them from a different angle, in the light of their history...

Since March 4th, one can discover on the menu

  • Rockefeller-style oysters - 36 €
  • Wellington-style beef, green asparagus and truffled jus for 2 persons - 48 € per person 
  • Vanilla-strawberry Charlotte - 15 €

Dishes will evolve over product seasonality.

We invite you to learn more about the Rockefeller-style oysters:

By the late 1890s, while enjoying stuffed oysters baked in the oven, one of restaurant Antoine's customer (New Orleans, USA) exclaimed: "they are as rich as Rockefeller!”. It was at this time that John D. Rockefeller created Standard Oil, which made him the richest man in the United States. This clever quip made the fame of this stuffed oyster. But what was the accompanying sauce? A green sauce covered with breadcrumbs, or a béchamel mixed with spinach, then passed in the oven? The successors of the founder of this restaurant, created in 1840 by Antoine Alciatore, never revealed their secret. This dish, created by Jules Alciatore is on the Antoine menu since 1899! Some detect the presence of parsley, capers and olive oil. Or pastis... In short the mystery remains complete. The Restaurant Benoit chef Fabienne Eymards interpretation is to make a butter with the green of Swiss chard, shallots and fennel thinly diced. She garnishes each oyster before colouring them 3 to 4 minutes under the salamander.

We invite you to learn more about the Wellington-style beef, green asparagus and truffled jus for 2 persons:

In this year of the bicentennial of Waterloo, Wellington-style beef could pass for a magnanimous tribute to Arthur Wellesley, 1st Duke of Wellington, Napoleons conqueror, who, legend has it, loved beef filet, black truffles, mushrooms from Madeira, baked in a pastry crust. But the origin of this recipes name is not proven. Some authors believe that it was to late anglicise the name of fillet of “filet de boeuf en croute” very much in vogue in the Empire on both sides of the English channel. Others believe in a quip pointing towards the rubber boots usually worn by the Duke. Whatever the case, Fabienne Eymard creates a variation on Wellington-style beef designed to attract gourmets from both sides of the Channel by covering the beef fillet with a mushroom duxelles, foie gras, and then a crisp and delicious short pastry crust.

We invite you to learn more about the Vanilla-Strawberry Charlotte:

 

Does the Charlotte take its name from the wife of the King Georges III Charlotte of Mecklenburg-Strelitz, who bore him fifteen children? Historians are puzzled. It was originally a bread crumb and applesauce dessert, when Antonin Carême, first in the service of the Prince-Regent after the fall of Napoleon and then chef to the tsar Alexander 1st, was inspired to create the Charlotte with biscuits, that he called Charlotte à la Parisienne, which later became the Russian Charlotte. He chose to hide the bottom and sides of the mould with finger biscuits and garnish the inside with a Bavarian device composed of gelatine and whipped cream custard. At Benoît, the Charlottes lighten for the spring with two new recipes. In March and April, the Charlotte with pears, whipped cream, Poached Pears, and a sauce made from the chocolate of our Manufacture in Paris. In May, the Vanilla-Strawberry Charlotte with a cream of mascarpone, vanilla, candied strawberries and Mara des bois strawberries.

From 36 €

12 March 2015

FOCUS ON:
Léopold de Rothschild crayfish soufflé.


The crayfish soufflé is created from a combination of yolks and egg whites beaten stiff. The Florentine version by Auguste Escoffier adds a crayfish cream and parmesan, and alternating layers of shaved truffles and crayfish tails. By Escoffier still, the Leopold de Rothschild crayfish soufflé adds a small spoonful of freshly cooked asparagus between each layer. In his memoirs, Escoffier related a story about "Old Baron de Rothschild", who, when he came to dinner at the Grand Hotel de Monte-Carlo, [...] didn't want any other asparagus than the 'green ones' ", launching a fashion that spread all the way to London, and prompting producers to put forward the green rather than the white asparagus. At Benoît, the soufflé device is made with Emmental and parmesan. Asparagus tips are poached upon request. The crayfish tails and asparagus create a delicate combination. 

 

FOCUS ON:
Pear charlotte, chocolate sauce.

Does the Charlotte take its name from the wife of the King Georges III Charlotte of Mecklenburg-Strelitz, who bore him fifteen children? Historians are puzzled. It was originally a bread crumb and applesauce dessert, when Antonin Carême, first in the service of the Prince-Regent after the fall of Napoleon and then chef to the tsar Alexander 1st, was inspired to create the Charlotte with biscuits, that he called Charlotte à la Parisienne, which later became the Russian Charlotte. He chose to hide the bottom and sides of the mould with finger biscuits and garnish the inside with a Bavarian device composed of gelatine and whipped cream custard. At Benoît, the Charlottes lighten for the spring with two new recipes. In March, the Charlotte with pears, whipped cream, Poached Pears, and a sauce made from the chocolate of our Manufacture in Paris. In May, the Vanilla-Strawberry Charlotte with a cream of mascarpone, vanilla, candied strawberries and Mara des bois strawberries.

12 March 2015
Aux Lyonnais: generous, gourmet and convivial!

In the heart of Paris, yield to the charm of this authentic Lyonnais bistro, a contemporary tribute to a time-honored culinary style.

Chef Francis Fauvel interprets fabulous recipes from Lyon, with a light and modern twist, in the friendly and generous atmosphere of this traditional Parisian establishment opened in 1890.

At the moment on the menu:

- Grenobloise-style fish of the Leman lake - Price according to availability
- Roasted Fin Gras du Mézenc beef, green asparagus and tiny potatoes - Price according to availability
- Free-range chicken fricassée, green peas and spring onions - 28 €
- Roasted young goat, tender fennel, herbs and green beans - 34 €

Lunch menu - 34 €
Dinner menu - 35 €

Aux Lyonnais
32, rue St Marc - 75002 Paris
www.auxlyonnais.com 

 

Starting from 34 €