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
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.
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.
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.
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.
62, avenue des Ternes
From 27 €
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 April at Le Relais Plaza
Axuria PYRENEAN MILK-FED LAMB
PROTECTED GEOGRAPHICAL INDICATION (P.G.I) IN 2012
Axuria Pyrenean milk-fed lamb (pronounced « achouria », meaning lamb in Basque) is a jewel of the local gastronomy. Flesh is succulent, light and tender with a suave and milky taste.
21 avenue Montaigne
From February to June at Aux Lyonnais
Mézenc "FIN GRAS" BEEF
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.
32 rue Saint-Marc
From April to May at La Bastide de Moustiers
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
Following the success each year of the Easter brunch, Le Meurice now opens its doors every Sunday, starting April 12th, 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 Black truffled and Comte cheese elbows. 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 starting from April 12th, from noon to 2 pm.
Hôtel Le Meurice
228 rue de Rivoli, 75001 Paris
01 44 58 10 44
120 € per person
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:
oysters - 36 €
beef, green asparagus and truffled jus for 2 persons - 48 € per person
- Pear charlotte, chocolate sauce - 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 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 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 €
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.
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.
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
- 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 €
32, rue St Marc - 75002 Paris
Starting from 34 €
The Manufacture is yet again demonstrating its creativity to celebrate Easter 2015 with its unusually shaped eggs… Plenty of odd shapes and plenty of flavours, no compromise. It’s our trademark!
- Easter 2015 creation: The candy-box egg
This year, the Manufacture has invented a surprising creation: a flat egg, shaped as a bevelled-shaped box reminiscent of our chocolate bars. Open… and enjoy the chocolate assortment hidden away inside. A tailor made box allows easy travel. An original Pierre Tachon creation.
Only in dark chocolate - 65 €
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)
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!
32€ the box of 4 praline eggs
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) 18€ the 200g packet – 36€ the 400g packet
Discover The feuilleté Egg, The Easter Egg Box...
An exceptional product to discover at Aux Lyonnais until June!
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, According to availability
first green asparagus and tiny potatoes – Price
according on availability.
Two ways Fin Gras du Mézenc, broth and raviole - 18 €
"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! "
From 18 €
Just a few steps away from the Hôtel de Ville, discover the unique universe and authentic fare of this legendary bistro…
A favorite address of all lovers of great French food who appreciate its family spirit and warm and friendly atmosphere; the restaurant Benoit which opened in 1912, remains one of the last authentic Parisians bistros.
At lunch, taste some beautiful products, the great classics on the menu that contribute since 100 years to the reputation of Benoit beyond the borders. Also enjoy wines too chose within 350 references from the best French vineyards.
Fabienne Eymard, Benoit restaurant’s chef propose at the lunch menu the Delicate green lentil velouté, lightly whipped cream; the Pan-seared black pudding two style apples and as dessert, you could choose between Savarin in Armagnac and lightly whipped cream; Assortment of chocolate and fruit tarts and Homemade ice cream and sorbets.
20 rue Saint-Martin
Lunch menu 39 €
Boarding for a wonderful journey…
At lunch, energy is dominant, the area is open and bright. Overlooking the whole of Paris, the Jules Verne restaurant's unique location has made it the ultimate Parisian venue, where Alain Ducasse reinterprets beautiful French cuisine classics with a contemporary flair.
Delicate crustacean royale, crab claws and pickled vegetables ; Mallard duck fillet cooked in a cocotte, preserved leg, winter garnish or the Crispy ‘Tower nut’, chocolate from our Factory in Paris… Excellence of regionally sourced produce.
To enhance the experience, the Jules Verne restaurant’s offers you the Best of Alain Ducasse, a cookbook in which you will discover all the Chef signature dishes’s techniques and recipes.
The 3-course lunch
menu is exclusively available week days.
(Except bank holidays - Up to 7 people).
Tour Eiffel, 2ème étage
Avenue Gustave Eiffel
75007 Paris, France
3-course lunch menu, 105 €