News

12 March 2015
Historical dishes are in the spotlight at Benoit Paris

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

  • Léopold de Rothschild crayfish soufflé - 38 €
  • Henri IV ‘poule au pot’ for 2 persons*  - 48 € per person 
  • Pear charlotte, chocolate sauce - 15 €

Dishes will evolve over product seasonality.

* The "Poule au pot Henri IV" is an exceptional dish which is available in limited amount, we recommend that you report any order at the time of your booking.

We invite you to learn more about the Henri IV ‘poule au pot’ for 2 persons:


Henri IV's wish is as famous as his white plume "If God still gives me life, I will make sure that no ploughman in my Kingdom does not have means to have a chicken in his pot”. Exhausted by decades of religion wars, robbed by armies and looters plying the country, peasants had only the strict minimum, certainly not a chicken in their pot every Sunday. To restore the image of the monarchy, Louis XVIII made Henri IV an icon, and the inventor of the Poule au Pot. This dish became a national emblem. In Benoit, the farm-raised chicken is poached in a pot-au-feu broth, and then vegetables are added. The chicken is presented whole and carved at the table in front of the guest.

Learn more about the Léopold de Rothschild crayfish soufflé and about the Pear Charlotte, chocolate sauce.

From 38 €

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

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 €
ORDER ONLINE 


 


 

 

- L’œuf 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)
ORDER ONLINE

 

-2 eggs 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)
ORDER ONLINE

 

- 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  
ORDER ONLINE
 

 

- An 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
ORDER ONLINE

 

Easter opening days

Manufacture de Chocolat Alain Ducasse (Paris 11)
Sunday 5th of April 10:30am-1:30pm

Comptoir Le Chocolat Alain Ducasse (Paris 6)
Sunday 5th of April 10:30am-1:30pm
Closed on Monday 6th of April

Corner aux Galeries Lafayette Gourmet (Paris 9)
Monday 6th of April 10:00am-08:00pm 

 

Discover The feuilleté Egg, The Easter Egg Box...

Easter at the Manufacture de Chocolat

10 March 2015
Mezenc bœuf fin gras

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 €

14 January 2015
Lunch menu at Benoit Paris

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.

Benoit
20 rue Saint-Martin
75004 Paris
www.benoit-paris.com

Lunch menu 39 €

13 January 2015
A wonderful lunch at le Jules Verne...

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).

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

3-course lunch menu, 105 €

29 December 2014
New lunch menu at Restaurant le Meurice Alain Ducasse

The Winter menu was revealed a few days ago at Alain Ducasse’s restaurant in Hotel Meurice.
Chef Christophe Saintagne takes you on the discovery of the new 85 euros lunch menu.

The kitchen’s main directive remains the same: simple in appearance yet radical, this essential cuisine places the produce at centre stage and through it, all the producers who place their passion at its service. 

Allow yourself to be seduced by the lunch menu to be discovered in one of the most beautiful dining rooms of the Capital, overlooking the Jardin des Tuileries.

Starter, main course or main course and dessert: 85 €
Starter, main course and dessert: 110 €
Starter, main course, cheese and dessert: 130 €

Discover the restaurant

Lunch menu  85 

18 December 2014
Le Meurice - Menu Edouard VII at Dalí, lunch 54€

The Dalí: a Parisian lunch by definition!

Named as a tribute to Salvador Dalí, who lived regularly at the hotel, the Dalí is a unique restaurant that transforms itself in the end of the day. One can enjoy a wonderful breakfast, only to return at lunch to a very dynamic setting. Or at teatime in the afternoon, or for dinner, in an elegant and muted atmosphere. The Dalí marks the tempo of the hotel in the heart of which it is located. It is the Parisian address by excellence at both guests of the hotel and Parisians hailing from of the arts, entertainment and business.

When Edward VII, King of England, came to hotel Le Meurice in 1903, he asked – as per his habit - lunch to be served in under 45 minutes... Nod to history: the Dalí today offers a menu that bears the name of this King and allows time-strapped guests the luxury of a chic and delicious parenthesis during lunch time. Beautiful seasonal products at the service of taste.

Edward VII menu, served in 45 minutes (appetiser+ main course or main course+dessert).

Edouard VII menu 54 €

9 December 2014
A very british afternoon tea at le Dalí

During winter days, stop by for a comforting break at Hotel Le Meurice for afternoon tea in a cosy and welcoming environment.

Talented pastry chef Cédric Grolet interprets fruit and pastries in a surrealist and colourful fashion. Delicious scones and real English clotted cream, finger sandwiches made on the spot, soft and spongy chocolate cakes or fruitcakes, gourmet sweets and other refined confections…

 

Every day, from 15h30 to 18h00

Hôtel Le Meurice
228 rue de Rivoli - 75001 Paris
www.alain-ducasse.com/fr/restaurant/le-dali
 

 

From 46 €

10 November 2014
Restaurant Le Jules Verne Paris - Tour Eiffel

All aboard for a fabulous journey... The Jules Verne has created a gift box for your pleasure, for an exceptional evening on the 3rd floor of the Eiffel Tower. 

Discover the tasting menu

950 € for 2