News

24 March 2017
Rediscover the Merveilleux at Benoit Paris

Benoit Paris suggests to rediscover a classic of French pastry, the Merveilleux. This cake, traditionally composed of delicate and crispy meringue layers, Chantilly and covered with chocolate chips is a beautiful reference to the Merveilleuses. These women under the Directory regime, were well-known for the extravagance of their clothes.

Edwin Carrière, Pastry Chef of the restaurant has imagined a fruity and light version of this dessert. Made of delicate and crispy meringue layers, a mint Chantilly, stewed strawberries, all covered with biscuit breadcrumbs…He brings back to life the traditional baking methods: no cake mould used, the layering is entirely done with a spatula.

A very Parisian dessert to celebrate the arrival of spring!

Strawberry-fresh mint merveilleux – 14 €

 

Benoit Paris
20 rue Saint-Martin
Tél. +33 1 42 72 25 76
75004 Paris
www.benoit-paris.com         

14€ 

8 March 2017
Women's portraits

The culinary pleasures and arts of hospitality rely also on the talent and the passion of these women who dedicate their life to it everyday, everywhere in France and in the world.

Charline Clos, Maître d’ and Elisa Combrouze, Sommelier at Aux Lyonnais
Charline, previously chef de Rang at Benoit Paris, and Elisa, driven by her passion with sommellerie, welcome you at aux Lyonnais with warmth and simplicity.
www.auxlyonnais.com 

Jessica Prealpato, Chef pâtissière – Alain Ducasse au Plaza Athénée
After an A-Level specialized in literature and psychology studies, Jessica finally started to live her passion: pastry… After beautiful experiences in France and abroad with renowned chefs like Philippe Labbé, Philippe Etchebest and Frédéric Vardon, she finally settled in Paris where she creates simple and refined deserts at Alain Ducasse au Plaza Athénée.
www.alainducasse-plazaathenee.com

Alicia Vegezzi, Restaurant manager at ore-Ducasse au château de Versailles
Alicia first joined the ranks of Alain Ducasse at the Salon la Première Air France in 2014, before flying to Hong Kong where she became Assistant Manager of the restaurant Spoon by Alain Ducasse at the InterContinental hotel. Since September 2016, Alicia is manager of the restaurant ore-Ducasse au château de Versailles.
www.ducasse-chateauversailles.com

A dynamic and feminine team at Benoit New York under the direction of chef Laëtitia Rouabah
In 14 years, Laëtitia evolved in the kitchens of the Relais Plaza, the restaurant Alain Ducasse at The Dorchester in London, Le Jules Verne, then the Salon la Première Air France before taking over at bistro Allard in 2013. She is now chef at Benoit New York, assisted by four young women in her kitchen including Laure Rewega, sous-chef and Anneka Books on the floor.
www.benoitny.com 

Marjolaine Arpin, Bar manager at Champeaux
This 36-year old bubbly girl from Quebec was initially trained in art history and management before turning her life around to embrace a career in mixology at « La Distillerie ». She is a real show stopper at Champeaux’s bar where she creates unique and sophisticated cocktails.  
www.restaurant-champeaux.com 

Claire Sonnet, Maître d' at Alain Ducasse au Plaza Athénée
A determined young woman, first hoping to start a career in the social field, Claire finally went for a new career which lead her to the French school of gastronomy Ferrandi. After an internship with Denis Courtiade, director of Alain Ducasse au Plaza Athénée, she pursued her work experiences at Cyril Lignac and then at the Salon la Première Air France.
www.alainducasse-plazaathenee.com

Fanny Herpin, chef at Allard 
At Allard, tradition dictates that a woman does the cooking. Fanny followed these steps and has been named chef of this Alain Ducasse bistro in 2016, after a beautiful career path in prestigious Parisian houses (Jules Verne, le Meurice Alain Ducasse, Taillevent, Benoit Paris).
www.restaurant-allard.fr

Fabienne Eymard, chef at Benoit Paris
She joined the Taillevent gourmet restaurant in Paris in 2002, then moved abroad. In Switzerland at Caprice in 2004, then in 2013 as sous-chef at Benoit New-York. She evolved then as executive chef in the restaurant Pinch in New York before returning to Paris to take back the reins of bistro Benoit.
www.benoit-paris.com

Alexandra San Miguel, Director at Le Comptoir Saint Honoré
After starting her career in hospitality, she went from Ladurée in 2010 to Le Chocolat Alain Ducasse for the opening of its new boutique at rue du Marché Saint Honoré. 
www.lechocolat-alainducasse.com

7 March 2017

Until April 14th, discover the latest exclusive creations of Arnaud Nicolas, ‘Meilleur Ouvrier de France Charcutier’ (Best Craftsman of France specialized in ‘charcuterie’) for the Parisian bistros Benoit and Aux Lyonnais. The Aux Lyonnais Terrines are all about conviviality and sharing, and the Benoit Couronne: chicken/crayfish, lamb’s lettuce salad, celebrates refinement and traditional recipes.

Aux Lyonnais Terrines – 14€ per person

First authentic ‘Bouchon’ outside of Lyon, the bistro seduces traditional Lyon food lovers. Sharing moments of complicity, chef Xavier Boireau of Aux Lyonnais and Arnaud Nicolas imagined four terrines for Alain Ducasse’s ‘bouchon’: the Lyonnaise chef pot created by Xavier Boireau and the Grand-mère, Duck with orange and Andouillettes and mustard seeds, by Arnaud Nicolas. Choose two according to your taste and pair them with a Côtes du Rhône wine: white, “La Redonne” 2015 from Domaine Colombo for a fresh and well-balanced pairing, or red, the soft and fruity “Khayyaâm” from Mas de Libian.

The Benoit Couronne – 30€ per person

It is to honour Jean Anthelme Brillat-Savarin, magistrate by trade, fine gourmet, and scholar of all good things, in particular the art of meat curing with the three pâtés from Belley, that Arnaud Nicolas created The Benoit Couronne. Stuffed with crayfish, poultry, foie gras, yellow wine and tarragon, the chef Fabienne Eymard prepares the Couronne as a starter, with lamb’s lettuce seasoned with a shellfish vinaigrette.

 

Aux Lyonnais                                                                         
20 rue Saint-Martin
75002 Paris
Tél. +33 1 42 96 65 04
www.auxlyonnais.com   

Benoit
20 rue Saint-Martin
Tél. +33 1 42 72 25 76
75004 Paris
www.benoit-paris.com

 

From 14€

Benoit Paris & Aux Lyonnais: exclusive creations by Arnaud Nicolas

Aux Lyonnais

-

Benoit

 

24 February 2017

From March 1st to 31th, the event “Carte sur Table”, in cooperation with Duclot La Vinicole, is back for a 6th edition! Allard & Benoit in Paris will take part to the operation with 28 other French Michelin stars restaurants. Based on the same principle, wine lovers will have the chance to appreciate a wine selection with Grands Crus from Bordeaux at affordable prices.

This year, Gérard Margeon, Chef Sommelier of Alain Ducasse restaurants, has chosen for Allard and Benoit a unique service by the glass or the bottle highlighting three exceptional Grands Crus: Pessac-Léognan Château Haut-Brion, Pauillac Château Mouton Rothschild et Pauillac Château Lafite Rothschild.

A special occasion for remarkable food and wine pairing around the tasty cuisine of the bistros.

 

The wines


By the bottle or the glass

Pessac-Léognan Rouge Château Haut-Brion 2007 
Bottle: 490 € 
Glass 7cl: 49 €

Pauillac Château Mouton Rothschild 2004 
Bottle: 490 € 
Glass 7cl: 49 €

Pauillac Château Lafite Rothschild 2002 
Bottle: 520 € 
Glass 7cl: 52 €

Pessac-Léognan Blanc Château Pape Clément 2013 
Bottle: 130 € 
Glass 15cl: 26 €

Sauternes Château Guiraud 1997 
Bottle 50cl: 35 € 
Glass 7cl:  5 €

Barsac Château Climens 1996 
Bottle: 100 €  
Glass 7cl: 10 €

 

By the bottle

Pessac-Léognan Rouge Château Haut-Bailly 2008 - 110 €
Margaux Château Rauzan-Ségla 2002 - 90 €
Margaux Château Palmer 2007 - 230 €
Saint-Julien Château Talbot 2003 - 95 €
Pauillac Château Pontet-Canet 2008 - 110 €
Pauillac Château Grand-Puy-Lacoste 2005 - 140 €
Saint-Estèphe Château Montrose 2008 - 110 €
Pomerol Château Gazin 2012 - 90 €
Saint-Emilion Grand Cru Château Canon 2008 - 90 €

 

To benefit from these exceptional wines or the advice of our sommelier, please write down «Carte sur table» in the field «Special request» when making your reservation.

Alcohol abuse is dangerous for your health. Consume with moderation.

Benoit
20 rue Saint-Martin
75004 Paris
T. +33 1 42 72 25 76
www.benoit-paris.com

 

Allard
41 rue Saint-André des Arts
75006 – Paris
Tél. +33 1 58 00 23 42
www.restaurant-allard.fr

 

From 5€

« Carte sur table », exceptional Bordeaux wines

Allard

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Benoit

 

 

16 February 2017
Sunday feasting at Rivea London

From February 19th to April 16th, Rivea London located in the Bulgari Hotel in London will introduce a convivial Sunday feasting menu. Chef Alexandre Nicolas has created a menu that invites guests to share dishes, perfect for enjoying an afternoon with family and friends.

Featuring on the menu, a choice of starters and for main, large sharing style plates, with the flavors of the French and Italian Riviera. For dessert, guests will be welcome to choose from a stunning display of sweet treats.

Exclusively available for Sunday lunch only until April 16th!

Menu - £48 per person
See the menu

Bulgari Hotel London,
171 Knightsbridge,
London SW7 1DW
www.rivealondon.com
+44 207 151 1025

From £48

14 February 2017
Lunch Menu at the restaurant Alain Ducasse au Plaza Athénée

Alain Ducasse au Plaza Athénée offers an ideal environment for lunch.

Discover the Naturalness cuisine with the lunch Menu that can be composed from the seasonal menu. Three dishes to discover a cuisine concentrated around the  fish-vegetables-cereal trilogy and created by Chef Romain Meder.

Currently, discover the Gascogne bay’s turbot, Milan cabbage, fins gently smoked, the Sea scallops from Chausey, cauliflower, old Comté cheese, tartufi di Alba, the Vegetables from château de Versailles, cedar seeds, mushrooms or the Lemon picked in Nice area, kombu seaweeds with tarragon.

These dishes are accompanied by two glasses of wine to be chosen from a selection composed by Laurent Roucayrol, the chef sommelier.

 

Photos extracted from the book Naturalité, published at the Editions Alain Ducasse, photo credit @Benjamin Schmuck

« There is an absolute necessity to go towards a better way of eating, in harmony with nature, healthier and more environmentally friendly ». explains Alain Ducasse. The Chef invites you to explore a universe with new flavours in one of the most beautiful restaurant in the French capital.

 

 

Starter, main course & dessert : 210 €

Discover the restaurant and see the Menu

 

* except dishes with caviar

 

Lunch Menu at 210 €

Lunch Menu at the restaurant Alain Ducasse au Plaza Athénée

For your reservation,

 

contact us at the following number: +33 1 53 67 65 00

 

Or by e-mail at adpa@dorchestercollection.com

 

17 January 2017
An exceptional lunch at le Jules Verne...

Boarding for a wonderful journey…

At lunch, energy is dominant, the area is open and bright. Overlooking Paris, on the 2nd floor of the Eiffel Tower, the Jules Verne restaurant's unique location has made it the ultimate Parisian venue, where Alain Ducasse reinterprets beautiful French cuisine classics with a modern touch. 

On the menu, savour the Pan-seared duck foie gras, parsnip and prune or the Jaune des Landes chicken, cardoon with truffle jus. On dessert, difficult to choose between the Cookpot of apples, honey ice cream and the crispy “Tower nut”, chocolate from our Manufacture in Paris. Excellence of regionally sourced produce.

The 3-course lunch menu is exclusively available week days.
(Except bank holidays - Up to 7 people).

Le Jules Verne
Tour Eiffel, 2ème étage
Avenue Gustave Eiffel
75007 Paris, France 
www.lejulesverne-paris.com

3-course lunch menu, 105€

 

1 January 2017

We wish you a happy New Year 2017!  Discover our resolutions for this new year, eating right makes spirits bright!

 

Our resolutions - www.alain-ducasse.com/videos/2017/

 

20 December 2016
Choux d'Enfer, the Parisian « sweet food »

The kiosk Choux d'Enfer has settled in Gare de Paris Saint-Lazare!

By stopping by the Kiosk, you immediately get the caramelized scent of the dough…

To achieve a delicious chou, it needs to be ultra-fresh and just filled-in. To be crispy on the outside, and melting inside, they are baked in front of you, on the spot. (Re)Discover the choux filled with a meltingly soft cream flavoured with chocolate, citrus, salted-butter caramel...

The kiosk also offers savoury choux served lukewarm (ham/cheese, Mornay sauce, or olive pesto).

A few delicious bites to eat promptly at the kiosk Choux d'Enfer.

Gare de Paris Saint-Lazare
Parvis Havre de la Gare de Paris Saint-Lazare - 75008 Paris • Tel 06 67 20 25 56
Station Saint-Lazare
Open 7/7 from 7am until 9pm

 

 



 
17 November 2016

For an exceptional moment at the château de Versailles, combine café ore breakfast or lunch and visit of the Palace with direct access!

Get through the first gate, pass the ticket office (not need to stop by), go directly to the café ore located on the 1st floor of the Pavillon Dufour with its unique perspective on the cour Royale and the cour d'Honneur, share a savoury breakfast or enjoy an elegant contemporary French cuisine for Lunch, then get direct access to the Palace and continue your day with the visit of this magical place!

 

 

Breakfast & Direct access to the visit of the Palace*: 35€

From 8 am to 10.30 am, be the first to enter the château de Versailles still empty, savour a sumptuous breakfast at the café ore- Ducasse au château de Versailles and get direct access to the château for a visit. A timeless experience in an exceptional venue !

> Breakfast Le Lever du roi – Your choice of hot drink, vegetable or fruit juice, toasted ficelle baguette & butter, jam, honey or chocolate spread, 3 mini viennroiserie assortment, two organic eggs, pan-seared or scrambled, sausages & tomatoe.

> Ticket for the visit of the Palace with direct access - The Palace ticket gives access to the most famous places of the Palace of Versailles. It also includes the temporary exhibitions. The audio-guide for the Palace (available in 11 languages) is included in the ticket price.

*Payment and ticket withdrawl directly in the restaurant ore – Ducasse au château de Versailles – Pavillon Dufour – 1st floor – Place d’Armes – 78000 Versailles

 

Lunch & Direct access to the visit of the Palace: 50 €

From 11 am to 5 pm in the Pavillon Dufour château de Versailles’s sumptuous setting, come discover the savoury and contemporary cuisine of the Chef Stéphane Duchiron ; on the menu classics of French cuisine, small, light and quick plates as well as fine pastries. Also get direct access to the château de Versailles for your visit. A beautiful experience to fully enjoy Versailles!

> Late Lunch menu at café ore – Starter / main course or main course / dessert, mineral water, a glass of wine and coffee – View the menu – The menu changes according the the season.

> Ticket for the visit of the Palace with direct access - The Palace ticket gives access to the most famous places of the Palace of Versailles. It also includes the temporary exhibitions. The audio-guide for the Palace (available in 11 languages) is included in the ticket price.

*Payment and ticket withdrawl directly in the restaurant ore – Ducasse au château de Versailles – Pavillon Dufour – 1st floor – Place d’Armes – 78000 Versailles

 

 

ore - Ducasse au château de Versailles

Château de Versailles
Pavillon Dufour – 1er étage
Place d’Armes
78 000 Versailles
contact@ducasse-chateauversailles.com 

Open Tuesday to Wednesday from 8 am to 5 pm

www.ducasse-chateauversailles.com

From 35€