To support the restaurant & café owner's spontaneous initiative - some of whom will observe a minute of silence this Tuesday November 17th at 9pm in their establishment - Alain Ducasse invites all his friends, readers, followers, visitors and in general all that can, to join together in the capital's restaurants, bistrots, bars, cafés & brasseries this Tuesday evening.
Credits : "Peace for Paris" by Jean Julien + AAAAA.
1925-2015 : Rech celebrates its 90th anniversary.
In 1925, Adrien Rech moves to Paris and soon, the 62th, avenue des Ternes becomes a gleaming Art Deco establishment, a café-restaurant where people would come dressed up to enjoy oysters. An institution is born. The attention is drawn on the seafood where the delivery men and oyster sellers have their work cut out.
1925 was also a year that had its peak concerning Art Deco with the International Exposition of Modern Decorative and Industrial Arts. The style is often characterized by geometric, clean shapes with elegance, joy & modernity after the traumatism of the World War I.
90 years later, the Chef Damien Leroux pays tribute to this inspiring era with an anniversary menu that will be available until end of January to Rech customers. Classics Rech dishes are revisited for this Signature Menu, exceptional products highlighted with a geometric presentation, with as always their exquisite taste.
Six dishes are presented with an artistic and gourmet picture : Marinated grey mulet, gold caviar ; Pan-seared scallops, muscat pumpkin, cooking jus ;Blue lobster raviole, delicate broth ; Small scale fishing skate wing, grenobloise condiment ; The famous Camembert from Rech ; Mister Rech : hazelnut ice cream and hot chocolate sauce.
In memory of this event, each guest will leave with the beautiful 90th anniversary Menu created for the occasion. A longer lasting moment...
* This menu designed for the whole table only
62 avenue des Ternes
Signature Menu 90 €
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 November to December at Allard
The "Noir de Bigorre" pork chop
The Noir de Bigorre is a pure breed of Gascon pigs raised and fed in its natural habitat on meadow plants, acorns and chesnuts. Meat is red, thinly marbled and very savoury with smoked and earthy aromas.
41 rue Saint-André des Arts
From September to October at Le Dalί
‘Poulette de Culoiseau’ chicken with sumac, chickpeas and lemon
This fine poultry is exclusively fed on local cereals produced in the farm. Having never laid eggs, it benefits entirely from the proteins contained in the food. Its natural and very pure taste has a long finish, just like a good wine.
Hotel Le Meurice
228 rue de Rivoli
Tel. +33 1 44 58 10 10
From June to July at Le D
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.
20 rue Saint-Martin
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
«Noir de Bigorre» pork chop - 46 €
« Aux Lyonnais » pays a gourmet and loving tribute to three generations of Lyon’s Mothers who have inspired generations of chefs. Their restaurants were first timeless shops, converted grocery-bars, with borrowed chairs and a pantry. This is how it all began.
Revealing themselves as exceptional chefs, they have made the reputation of Lyons, hailed as « Gastronomy World Capital » by culinary critic Curnonsky in 1935. Discover from October to December, six dishes inspired by the mother’s recipes and reviewed by Chef Francis Fauvel.
PREVIOUSLY IN OCTOBER
DISCOVER IN NOVEMBER
«La mère Blanc»
jugged hare - 38 €
Hare stew in red wine, vinegar, onions andaromates.
Moulded meats, foie gras and truffle encased in pastry.
♦ COMING SOON ♦
Artichoke hearts and duck foie gras
"Tablier de sapeur"
32, rue Saint-Marc 75002 Paris
01 42 96 65 04
La mère Bourgeois warm pâté 36 €
Starting on November 5th (until December 18th), you can enjoy a rare experience with two of the greatest Bordeaux wines, selected by Frédéric Engerer, President of Château Latour, and offered exclusively at the restaurant Alain Ducasse au Plaza Athénée, at lunch only.
This event is the result of the long-standing partnership between the prestigious estate and Gérard Margeon, Head Sommelier of Alain Ducasse restaurants.
A unique opportunity to discover « Les Forts de Latour 2005 », a wine of great elegance dominated by fruit tones and silky tannins, and « Château Latour 1999 », a great wine, delicately fruity, round and especially appealing.
These wines require the attention of Laurent Roucayrol, Head Sommelier of the restaurant, who prepares the bottles in advance* to achieve a long decanting, identical to the process carried out on the estate.
These two Château Latour and Les Forts de Latour vintages will be offered on 14 exceptional dates, on the day of the restaurant’s opening at lunch (Thursdays and Fridays) from Thursday November 5th to Friday December 18th 2015.
- Les Forts de Latour 2005 (second wine Château Latour): 45€ the glass / 135€ the carafe / 270€ the bottle
- Château Latour 1999 / served in a coravin: 125€ the glass / 375€ the carafe / 745€ the bottle
To book a table, please contact us at (+33) 01 53 67 65 00 or by email: email@example.com
*subject to your request on your reservation, and at least 3 hours prior to lunch.
Hôtel Plaza Athénée
25, avenue Montaigne
75008 Paris, France
To book a table, please contact us at (+33) 01 53 67 65 00 or by email : firstname.lastname@example.org
Alain Ducasse Edition shares a recipe : "Autumn fruit and vegetable Cookpot", one of the chef's famous signature dishes.
This version uses seasonal fruits and vegetables for a tasty autumn dish.
Alain Ducasse explains: "Cooking is a permanent quest for discovery. This is something I try to adhere to, which began for me in childhood and continues to the present day via my profession. For years, I wanted to create a signature dish, a symbolic, almost philosophical expression of my cooking, which tells the tale of my origins."
This recipe is extracted from the book "Best Of Alain Ducasse".
The restaurant Alain Ducasse au Plaza Athénée offers a lunch menu, baptised "Naturalité". This new menu allows us to discover a cuisine conceived around the trilogy fish-vegetables-cereal.
« There is an absolute necessity to go towards a better way of eating, in harmony with nature, healthier and more environmentally friendly ».
The lunch menu "Naturalité" is composed of three dishes to choose from the seasonal menu* put together by the chef Romain Meder, and accompanied by two glasses of wine to be chosen from a selection composed by Laurent Roucayrol, the chef sommelier.
Starter, main course and dessert: 210 €
* except dishes with caviar
Lunch menu at 210 €
For your reservation,
contact us at the following number: +33 1 53 67 65 00
Or by e-mail at email@example.com
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 €
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:
- Our famous Quenelles, Nantua sauce - 26 €
- Free-range chicken and crayfish fricassée - 28 €
- Line-caught pollack, baby spinach and Paris mushrooms - 33€
- Calf's liver with parsley and garlic, tender potatoes - 28€
32, rue St Marc - 75002 Paris
From 34 €
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€