19 May 2016
Exceptional Ruinart Dinner at Rivea London


On the 9th of June, Rivea London will welcome Eric Simonet, International Director of Ruinart, to host a Ruinart Champagne dinner.

Ruinart is the oldest established Champagne house, and was founded in 1729. With its fresh aromas, vivacity, purity and luminosity, the chardonnay is the essence of all the Ruinart cuvées and perfectly complements the cuisine inspired by the Riviera that is served at Rivea London.



Our Executive Chef, Alexandre Nicolas, has created an exclusive five-course menu to pair with the wines selected for this evening, including the prestigious Dom Ruinart Cuvées. 


Five-course menu, with the Champagne pairing, £165 per person, incl. taxes, excl. service charge


Rivea London
Bulgari Hotel, London
171 Knightsbridge, 
London SW7 1DW


Dîner exceptionnel Ruinart à Rivea London


17 May 2016
May 2016 - Spring renewal at Le Dalí

Le Meurice continues to write its history, while remaining true to its origins and by nurturing its identity. The Hotel has again called upon Philippe Starck to redesign its interiors so steeped in surrealism, as well as Alain Ducasse, whose cuisine nurtures the very soul of the premises.

Le Dalí is a unique place one in which a singular, elegant and relaxed spirit reigns supreme. A very Parisian place to be seen, as well as a cosy, welcoming hideaway.

For the reopening of Le Dalí, Alain Ducasse creates a dialogue between the traditional Parisian brasserie and the Mediterranean cuisine. Under the talented direction of Executive Chef Jocelyn Herland, the new menu is a celebration of the Ducasse vision of contemporary cuisine – sincere, flavourful and made to share – with dishes designed to be enjoyed with others, or served in half-portions for light aperitif eating.



Indeed, at Le Dalí, there is no shortage of Mediter-ranean flavour. Giving credit where credit is due, the journey upon which guests embark begins with the Catalan lands of Salvador Dalí, with specialties such as stuffed pimiento del piquillo with romesco sauce or black rice, baby squid and shellfish.The voyage then continues in Italy through some of that country’s finest foods, like black pork culatello from Massimo Spigaroli, straight from Emilia-Romagna. But also home-style cooking – slow-simmered and colourful – like aubergine caviar, a Provence-style vegetable caponata or minestrone broth and vegetables with garlic-basil condiment. Guests can also sample patatas bravas with an authentic tasca taste and enjoy down-to-earth specialties like salt cod, aioli and coco beans sourced from Valence up to the County of Nice, served here with Catalan accents.

In the “Timeless” selection, the restaurant is faithful to the Parisian brasserie cooking, dishes that have been the bedrock of Le Dalí’s popularity across several generations. These classics include Grenoble-style sole with croutons and cubed lemon and the light and creamy free-range chicken fricassee. Smaller appetites will succumb to the celebrated Hansen & Lydersen Norwegian smoked salmon for example.

Desserts earn their stars, as well, thanks to Pastry Chef Cédric Grolet and his pâtisserie cuisinée, a new interpretation of France’s most respected pastry classics such as the the Saint-Honoré, the Paris-Brest, the Soufflé, the Éclair and the Tartes, presented along other irresistible creations such as the Citron, a green lime shell filled with an incredibly light blend of lemon marmalade and mousse with a tinge of fresh mint.



Hôtel Le Meurice

228, rue de Rivoli
75001 Paris, France


12 May 2016
Spring Renewal At Le Meurice


Le Meurice continues to write its history, while remaining true to its origins and by nurturing its identity. The Hotel has again called upon Philippe Starck to redesign its interiors so steeped in surrealism, as well as Alain Ducasse, whose cuisine nurtures the very soul of the premises.

The new menu of the restaurant le Meurice Alain Ducasse celebrates Alain Ducasse's culinary philosophy guided by the watchwords of excellence, elegance and experience. La cuisine de l’essentiel remains ever faithful to the truth of the ingredient and honest, interpretable dishes. But freely reinterpreted to provide new impetus, gain new momentum.

Each dish expresses the truth of its ingredients. For instance, carrots, artichokes and Chioggia beetroots in the vegetable casserole come from Créance in Normandy, where they were strictly organically grown.




For dinner, to benefit from the full experience, the technical intervention of the chef must be unnoticeable. Yet, with Jocelyn Herland and his staff, technical mastery is very present! As an example, the savvily mastered complexity of the bonito fillet is first very lightly seared for consistency, then smoked with birch wood before being marinated for twenty-four hours in a seasoned jus.

The essential expressed in pastry, for Executive Pastry Chef Cédric Grolet, means shaking off the excess sugar and fat that suffocates flavour – furthermore the appetite! But also limiting the number of ingredients to make tastes lighter and more easily recognised.




Hôtel Le Meurice

228, rue de Rivoli
75001 Paris, France


2 May 2016
Rech : a culinary journey amongst the French coasts

Throughout 2016, the Executive chef of Rech, Damien Leroux, will suggest a culinary journey from coast to coast, presenting the diverse seafood products from the most beautiful coastal regions of France. From Normandy to the Mediterranean, 4 gourmet stops - 4 menus to be discovered in the rhythm of the seasons.


From May 3 to July 2, our second stop: The Mediterranean.

This region sings an ode to the sun through its generous and abundant nature. From Toulon to Nice, the mountain throws itself into the sea.It is in this pure water that small, rare and delicious rock-fish evolve, and give their incomparable taste to Bouillabaisse.

For the fruits & vegetables of this Riviera menu, the chef Damien Leroux supplies himself from a producer in Saint-Tropez who practices permaculture, in the utmost respect of nature.



The Mediterranean has inspired the chef Damien Leroux to create a delicious surf & turf menu :


- Niçoise-style salad

Bouillabaisse our way

Seared fillet of red mullet, courgettes and tomatoes

- Banon goat cheese

- Cookpot of apricots, thyme ice cream


To accompagny this menu, the sommelier Romain Loriot suggests a rosé le Domaine Lafran Veyrolles - 2015 - Bandol, served in jeroboam, the Whispering Angel - 2015 - Côtes de Provence, served in jeroboam and in White wine le Château Salettes - 2015 - Bandol, served in a Magnum.


From Coast to Coast Menu - 80 € (drinks not included)

62 avenue des Ternes
75017 Paris





80 €

26 April 2016
Rech : from coast to coast


4 gourmet stops– 4 menus to be discovered  in the rythm of the seasons. Throughout the year, chef Damien Leroux, from Rech, will suggest a culinary journey from coast to coast presenting the diverse seafood of these wonderful nautical regions.


A voracious traveller, I gathered memories and flavours from my gourmet voyages from every corner of France. The Mediterranean, so beloved to me, the untamed beauty of the Atlantic shores, Brittany’s raw landscapes and bustling Normandy fishing ports. From coast to coast, I invite you on four stopovers to discover these wonderfully nautical regions. - Alain Ducasse



From Normandy, you can sample the sole, signature produce at Rech, caught in small boats using gentle fishing methods and respectful of the delicacy of its fine and mellow flesh. The region also offers organic vegetables grown on sand, using kelp alone for fertilizer.

Marinated sea scallops, oyster condiment and sea fennel

Cocotte of vegetables from “Jardins de Créances”

Normandy-style sole our way

Pont l’Evêque

Delicate apple tart, hay ice cream





This region sings an ode to the sun through its generous and abundant nature. From Toulon to Nice, the mountain throws itself into the sea.It is in this pure water that small, rare and delicious rock-fish evolve, and give their incomparable taste to Bouillabaisse.

Niçoise-style salad

Bouillabaisse our way

Seared fillet of red mullet, courgettes and tomatoes

Banon goat cheese

Cookpot of apricots, thyme ice cream





The ancestral port of Saint-Jean-de-Luz, only big enough for smaller vessels, has resisted the call of modern fishing methods. Small boats return to port carrying a cargoof delicious and delicate line-caught hake, prepared by our chef Damien Leroux, with sweet and fleshy organic mini bell peppers.

Shrimp tartar, sorrel and salicornia

Quick-sautéed baby squids, marine herb condiment

Roasted line-caught hake, stuffed sweet bell peppers, cooking jus

Ossau-Iraty cheese

Ewe’s curd, caramel with Espelette pepper, gâteau basque





The Brittany coast: a 100% authentic region where Gilles Jégo, fish wholesaler based in the port of Etel for 20 years, selects for Rech only extra fresh produce, caught at night time and delivered a few hours later in the restaurant kitchen.

Parmentier-style « Princesse de Kermancy » oysters

Seared line-caught pollock, confit onions from Roscoff

Small scale fishing monkfish, artichokes two ways

Abbaye de la Joie de Notre-Dame cheese






Menu for the whole table - 80 € (drinks not included)

62 avenue des Ternes
75017 Paris


Shrimp tartar, sorrel and salicornia 

80 €

15 April 2016
A savoury raspberry-verbena Pavlova at Benoit !


From mid-April to May, 31st, Benoit Paris suggests a raspberry-verbena Pavlova, ideal for the beginning of spring, to discover 'à la carte'. This traditional recipe is suggested putting forth two seasonal products : raspberries & verbena.




The base is composed of a generous meringue bringing a crunchy and tender touch to this dessert. It is then covered with a light Chantilly cream and a thin layer of raspberry jam. To finish, raspberries and verveine leaves are put on top.

Raspberry-verbena Pavlova – 14 €


20 rue Saint-Martin
75004 Paris



14 €

13 April 2016
Opening Champeaux, the new Alain Ducasse Restaurant


Champeaux : A contemporary brasserie set in its time 

The new Alain Ducasse establishment in Paris 


Alain Ducasse and Olivier Maurey, creator of restaurant Mini Palais and other Parisian places, has imagined "The Brasserie of the 21st Century", located in the heart of the 1st district of Paris under the Canopée in Forum des Halles. To Alain Ducasse: « We envisioned this space as an original version of a contemporary brasserie. »

A bit of history...Les Halles, a great market hall located in the area called «Champeaux », appears in the 12th century on the orders of Louis VI. A few centuries later, the « Petits Champs », located on the city outskirts lend their name to a brasserie on Place de la Bourse, founded in 1800. The writer Émile Zola features the area in the opening scene of his novel L’Argent (Money). In his old menu collection, Alain Ducasse found a Champeaux menu dated from 15th December 1900. 

At Champeaux, everyone is free to create their own personal experience. A wide-open and sun-drenched space which live all day long and situated opposite Saint-Eustache church. Eating on the go, to enjoy a large feast or snack during an aperitif, the brasserie welcomes everyone, from 11:30 am to midnight.



Champeaux revives the most beautiful brasserie cuisine classics, using the best seasonal ingredients. The soufflé, the restaurant’s signature-dish, perfectly embodies this faithful to tradition and eminently contemporary approach. Chef Bruno Brangea offers an elegant interpretation of this monument to French cuisine, with both sweet and savoury variations.

A display board, (8.60 meters long by 1.40 meters high) similar to those in railway stations and airports, scrolls - in interactive connection with the kitchen - the menu, cooking times, batches of soufflés, or even the wines of the day...

The most skilled craftsmen, bespoke furniture, noble materials and haute couture detailing, designers group Cigüe has bestowed a soul to the existing industrial structure of this large open space, on a sunny terrace overlooking the Nelson Mandela garden, almost four hectares of greenery in the heart of Paris. The view offers a unique perspective of the Saint-Eustache Church.

With a capacity of 14 guests, le salon privé overlooks La Canopée’s great forecourt. The two tables of this space are rare pieces that Alain Ducasse found at an antique shop. For a century, they were used in the refectory of the Lycée Lakanal, in Sceaux. They bear the scars of time in the irregularities and wear of their edges, completely notched by students’ cutlery, doubtlessly anxious for their lunch!



Orchestrated by Alain Ducasse restaurants’ head sommelier, Gérard Margeon, the wine list is dynamic and oriented toward Europe. "No less than 70 references are found here, and all can change at the drop of a hat. In the organic and biological category, a white, a red and a champagne will be offered every week.

Mixology is also at the heart of Champeaux. The Canadian head barmaid Marjolaine Arpin reinterprets classic cocktails, with a self-confessed preference for bitters. Taking her inspiration on the history of the area and the Champeaux of the old days. She suggests a few unique and sophisticated signature cocktails.

From breakfast at the first light of day to late dinner, the restaurant atmosphere changes as the hours go by. Malik Alary, DJ and sound designs with a sharp musical selection, creating a singular atmosphere and identity.




Discover La Carte



Open 7 days a week
From Sunday to Wednesday : 11:30am-Midnight
From Thursday to Saturday : 11:30am-1:00pm

La Canopée – Forum des Halles (Porte Rambuteau), 75001 PARIS
T : +33 1 53 45 84 50



12 April 2016
Interview : Gabriel Gauthier et Xavier Boireau

Gabriel Gauthier, Clermont-Ferrand butcher, and Xavier Boireau, Aux Lyonnais chef, explain their inspiration about the Bœuf Fin Gras du Mézenc, on the restaurant's menu until end of May.


Your story with Fin Gras?

GG: Between Auvergne and the Ardèche, the cows are slowly fed with Mézenc hay. You must be patient with this meat, which is necessary during the maturation phase that takes at least three weeks for the restaurant Aux Lyonnais.

XB: Since 2006, it has received an A.O.C. thanks to the animal rearing method. They are fed with Mézenc hay in the winter, rich with flowers and plants such as the zither - also called "fennel of the Alps" – because of its delicate aniseed taste.  


This beef is distinctive because...

GG: With this meat, flavour is king. A true terroir taste, unique to this area and especially noticeable in braising cuts. The pot-au-feu is sublime!

XB: The Fin Gras is a surprising meat. In the broth, one really tastes the floral tones and heartiness of this meat, even with very little seasoning. When cooking the ribs, unexpected flavours materialise, with notes of flowers, musk, butter and liquorice that coat the palate…


How to prepare it?

XB: There are many possibilities. On the menu, I suggest a consommé accompanied by pot-au-feu vegetables, then a roast with early green asparagus and new potatoes.



Roasted Fin Gras du Mézenc beef, first green asparagus and tiny potatoes – Price according to availability. 
Fin Gras du Mézenc beef broth, pot-au-feu vegtables - 18€


Aux Lyonnais
32, rue St Marc - 75002 Paris

12 April 2016
Milk-fed veal chops, tender young vegetables with spring garlic Recipe

Alain Ducasse Edition shares a recipe : "Milk-fed veal chops, tender young vegetables with spring garlic", a tasty spring dish.

Alain Ducasse explains: "Cooking is generosity. Food has much more flavor when it is sharedhappily with others. The keys to really enjoying food are a beautiful, settable with friends around it and lively conversation. Here is a hearty butregal dish that one would be proud to serve to guests. I love these kindsof dishes because they embody the real reasons for a meal: friendshipand conviviality."

This recipe is extracted from the book "Best Of Alain Ducasse".


11 March 2016
Opening new boutique Le Chocolat Alain Ducasse

Opening of a new Parisian address for Le Chocolat Alain Ducasse. Opening of a new boutique located at 9 rue du Marché-Saint-Honoré in the 1st district of Paris - signed by the designers Cigüe.

You will find all the assortments of la Manufacture de Chocolat's chocolates, bars, candied fruit, Roc's & dragé well as the Easter creations such as the Easter French Hen, a funny looking hen, filled with Easter treats (an exclusive Pierre Tachon creation).


Le Comptoir Saint-Honoré

9, rue du marché Saint-Honoré
75001 Paris