La Cour Jardin

La Cour Jardin

For your reservation,

 

contact us at the following number: +33 1 53 67 66 02

 

Or by e-mail at mdh-courjardin@plaza-athenee-paris.com

Reservation

Location

Hôtel Plaza Athénée

21, avenue Montaigne
75008 Paris, France

Tel. +33 (0)1 53 67 66 02
Fax. +33 (0)1 53 67 65 12
mdh-courjardin@plaza-athenee-paris.com

www.courjardin-plazaathenee.com

Subway: Alma Marceau

In detail

SCHEDULE

Lunch: from 12:00 to 2:30 pm                
Dinner : from 7 pm to 10:30 pm

WEEKLY CLOSING

Open all week 

ANNUAL OPENING

La Cour Jardin will be open from May to mid-September 2015

COMMON CARRIER

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South of France cuisine, summery and light

The courtyard is a must see, a peaceful sanctuary in the heart of Paris!

Did you know? The hotel Plaza Athénée is home to one of the most beautiful terraces in the city! A secret address, privy only to the well informed Parisians who converge here as soon as the days get warmer, to enjoy a light and seasonal fare, in a bucolic yet chic atmosphere...

Creeping vine, "Plaza Red" geraniums, centenary olive trees and a plate full of sunshine will quickly make you forget the hustle and bustle of the Capital. This year’s novelty?

After a recent renovation by decorator Bruno Moinard, the Garden Courtyard is giving this year’s guests a chance to discover Franco-Japanese delights created by Fumiko Kono, alongside the menu’s essentials prepared by Chef Mathieu Emeraud.

The Japanese chef has created a “Paris-Tokyo Cream of Mushroom Soup”, “Salmon Sashimi and Avocado, with Soy Sauce and Green Yuzu Vinaigrette” and a “Salade Niçoise Tataki.”

The “Garden Courtyard Bento Box” sheds more light on Fumiko Kono’s talent, with a selection of dishes including Orange-Flavoured Carrot with Sesame”, a “Green Platter of Asparagus and Courgette, with Creamed Anchovies and Sudachi Citrus”, or “Marinated Soy-Lacquered Mackerel with Aubergine Miso and Grilled Walnut”!

Loyal Garden Courtyard customers will be delighted to rediscover Massimo Spigaroli’s Chilled Blue Lobster, Grilled Vegetables and Culatello or the Red Mullet Cooked on One Side with Potato Gratin, Fennel and Bouillabaisse Jus prepared by Mathieu Emeraud and his team.

For dessert, Christophe Michalak and Head Pastrycook Jean-Marie Hiblot have developed a selection of light, fresh desserts based mainly on red berry fruit. They have also joined Fumiko to create a few monthly desserts such as “Iced Coffee Snow, Vanilla Cream and Fresh Fig with Okinawa Black Sugar, Lime and Brown Rum”.

Chef : Mathieu Emeraud and Fumiko Kono

Restaurant Manager : Gabriele Zennaro

Sommelier : Julien Gonzales

photo du menu

At the Plaza Athénée

At the Plaza Athénée Hotel, Alain Ducasse extends his invitation to the Relais Plaza.


Le Relais Plaza

Le Relais Plaza

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