From October to November, Benoit Paris will offer Tiger Veal on its menu. This exceptional meat, reared in Corsica in the Taravo valley is fed on its mother’s milk and Maquis herbs and leaves. Jacques Abbatucci, Tiger cow and veal farmer and Fabienne Eymard, chef at restaurant Benoit, tell us a little more about this unique meat.
Jacques Abbatucci : The « Tiger cow » comes from an authentic Corsican bovine strain, identifiable by its brindled coat, called Saïnata in Corsican language. The livestock farm is located in the municipality of Taravo. It is the result of an extensive selection and contributes to preserving this Corsican specie. The quality of the meat is based on the variety of the cows chosen for their hardiness and their adaptation to the farming conditions in Corsica.
The farm is certified organic, also applying the principles of biodynamics, since 2002. The cows and calves remain free range, reared in herds in a 100% natural environments, their feed revolving with the seasons.
Fabienne Eymard : Unlike the classic calf, Tiger Calf is considerably less fatty! However, Tiger Veal jus is highly fragrant, as demonstrated by the recipe of the veal shank, which is slowly baked for 48 hours. The meat is extremely tender when cooked. It is delicious grilled. Because of its low fat content, it is a meat better served pink.
On the Menu According to availability :
Veal chop, €54
Cooked to the heart then scented with thyme, pepper and sea salt
Shoulder of veal, €44
Stewed as a Daube in a gluten free wine and chestnut flour sauce
Veal shank, €44
Slowly cooked in its own juice
Piece of veal, €52
Naturally cooked, pink at the heart
*All dishes come with autumn vegetables: baby carrots, salsify, parsnips or spinach.
20, rue saint Martin
T. +33 1 42 72 25 76
From October to November
From Monday to Friday, from 5.30pm to 7pm, it’s Happy Hour at Champeaux with a special menu: Plates to share, beers at 4€ and the famous cocktails of our mixologist Marjolaine Arpin at 6€. Sit back and relax with friends at the bar, inside the restaurant or out on our terrace!
Alcohol abuse is dangerous for your health. Consume with moderation.
Forum des Halles
Tel. +33 1 53 45 84 50
From Monday to Friday, from 5.30pm to 7pm – No reservation required
The menu of the restaurant le Meurice Alain Ducasse glorifies the philisophy of Alain Ducasse's cuisine. A cuisine of the essentials that respects the seasons, and is loyal to the product while conserving the recipe's simplicity.
Currently discover the new Fall menu elaborated by the Chef Jocelyn Herland and exceptional products sublimed with a modern touch such as the Bonite fish, aubergine, the Lobster, tomatoes or for desert, the famous Pineapple.
Also at the moment, the Fall Lunch Menu with daily suggestions, starter and main course or main course and dessert from 85€.
An unforgettable experience in one of the most beautiful restaurants of the Capital, overlooking the Jardin des Tuileries.
In the sumptuous setting of the recently renovated pavillon Dufour, ore – Ducasse au château de Versailles is an elegant contemporary café accessible to everyone during the opening hours of the Château.
This venue is capable of satisfying varied public’s wishes and suggests different experiences throughout the day around three main moments: breakfast, lunch and tea time.
Breakfast at the café ore - Ducasse au château de Versailles is a unique moment. The morning light makes you feel like you are living a timeless experience in this exceptional setting. On the menu, savoury mini pastries, two organic eggs scrambled or pan-seared, sausages and tomato, a Seasonal fruit salad, hot drinks, fruit & vegetable juices...
For Lunch, the Chef Stéphane Duchiron sublimes great French cuisine classics, alongside light and quick snacks, desserts and gourmet pastries. At the moment on the menu, enjoy the Pollock, artichokes & potatoes, the Tiny spelt & wild mushrooms, sorrel and for a sweet note, the Cheesecake, confit citrus.
In the afternoon, tea time lovers can let themselves be tempted by the Afternoon Tea, The Queen Marie’s Tea: three savoury selections, three sweet selections, tea, coffee or chocolate also accompanied by brioche, cake, madeleine or financier.
Regarding the all-day menu, the café ore – Ducasse au château de Versailles suggests a selection of dishes, small plates and a pastery selection available all day long.
Château de Versailles
Pavillon Dufour – 1er étage
78 000 Versailles
From Tuesday to Sunday
From 8am to 6.30pm
Direct access to the restaurant, without visiting the Palace
More information : www.ducasse-chateauversailles.com
Receive your clients or partners in Alain Ducasse’s new address in Versailles.
Situated in the sumptuous setting of the pavillon Dufour, the restaurant ore is an elegant contemporary French café with a splendid view on the cour Royale and the cour d’Honneur of the château.
Starting 8 am, organize your profesionnal meetings around a savoury breakfast.
For Lunch, the chef Stéphane Duchiron suggests a contemporary, resolutely French cuisine with 3-course menus.
Breakfast Menu from 12€ TTC
Lunch Menu from 48€ TTC
+33 (0) 1 30 84 12 98
Château de Versailles
Pavillon Dufour - 1er étage
Place d'Armes - 78000 Versailles
+33 (0)1 30 84 12 98
From October 1st to the 31st, Alain Ducasse restaurants have joined forces with Pink October, dedicated to international breast cancer awareness. The chefs from Allard, Rech, Benoit, Aux Lyonnais & Champeaux have each created a pink, delicate and delicious dessert.
A wonderful opportunity to indulge yourself for a good cause, as profits made from these desserts will be donated to the International Cancer Institute of Paris* led by Professor David Khayat, in support to his combat against cancer.
Allard - Pink grapefruit-coconut-lichee vacherin
Rech - Pink grapefruit shortbread, Campari granité
Aux Lyonnais - Cookpot of figs, pink praline ice cream
Benoit - Fig & pink grape charlotte
Champeaux - Rose/raspberry soufflé
T. +33(0)1 43 26 48 23
T. +33(0)1 42 72 25 76
T. +33 (0)1 58 00 22 06
T. +33(0)1 58 00 22 03
T. +33(0) 1 53 45 84 50
*Created by Professor David Khayat, The International Cancer Institute of Paris focuses on improving the patient journey and encourages inovating Cancer research programmes and missions.
From 12 €
Emblematic of Burgundy, the Corton offers great wines of Côte de Beaune.
Until December 3rd, Alain Ducasse’s restaurants in Paris, Rech, Allard, Benoit and Aux Lyonnais, invites you for a sensational food & wine pairing.
Discover four Grands Crus of Burgundy, carefully picked by the Executive Sommelier Gérard Margeon, three red wines and one white. Clos du Roi is one of the most refined and elegant Corton with its unrivalled aromatic intensity.
2006 – Corton – Clos du Roi – Louis Jadot
2008 – Corton – Clos du Roi – Domaine de la Pousse d'or
2009 – Corton - Clos du Roi - Domaine Thénard
2011 – Corton-Charlemagne – Domaine du Pavillon
A bottle (75cl) : 130€
A carafe (45cl): 78€
A glass of wine (15cl) : 26€
Two glasses (2x7cl) or three glasses (3x5cl) : 26€
Alcohol abuse is dangerous for your health. To consume with moderation.
To book :
Aux Lyonnais, Paris 2nd
T. +33(0)1 42 96 65 04
Rech, Paris 17th
T. +33(0)1 45 72 29 47
Benoit, Paris 4th
T. +33(0)1 42 72 25 76
Allard, Paris 6th
T. +33(0)1 43 26 48 23
A special attention to the festivals that occur each year in the region of the côte d'Azur during the chestnut picking season. Rivea London is celebrating the Chestnut again this year: a beautiful fruit with rich and delicious variables.
Until November 13th, Rivea London suggests a four-course tasting menu around chestnuts imagined by the Executive Chef Alexandre Nicolas. Autumn is about to be delicate and comforting!
Delicate chestnut velouté, ricotta ravioli
Scottish salmon gravlax, tangy cream & chestnut blinis
Roasted sea scallops, pumpkin, chestnut & watercress
Slowly cooked shoulder of boar, chestnut & seasonal vegetables
Pear & chestnut contemporary vacherin
Paired with a glass of Château Unang Ventoux Blanc 2015 or a bottle of Corsican chestnut Pietra beer
Chestnut Menu at 48£
Until November 13th
(1 glass of wine or 1 beer – 2 starters, 1 main course, 1 dessert)
Bulgari Hotel London,
London SW7 1DW
Alain Ducasse Edition shares a recipe : "Haute-Lozère Porcini Risotto, Beef jus", a tasty autumn dish.
Alain Ducasse explains: "Cooking is generosity. Food has much more flavor when it is shared happily with others. The key to really enjoy food is a beautiful set table with friends around it and lively conversation. Here is a hearty but regal dish that one would be proud to serve to guests. I love these kinds of dishes because they embody the real values of a meal: friendship and conviviality."
This recipe is extracted from the book "Best Of Alain Ducasse".
The Ham/Comté/Black Truffle/Coquillettes pasta are currently at the menu at Champeaux Paris. The Executive Chef Bruno Brangea sublimes our childhood dish, the coquillettes, with noble and flavoured ingredients. The black truffle comes with its singular flavor giving an extra touch to the dish.
A dish that seems simple to make at first, this recipe has become a classic and will surprise your tastebuds with its seizing savours
The Ham/Comté/Black Truffle/Coquillettes pasta is suggested for lunch and dinner at Champeaux Paris for a delicious moment.
Forum des Halles
+ 33 1 53 45 84 50