Le Dalí

Location

Hôtel Le Meurice
228 rue de Rivoli, 75001 Paris
Tél.  +33 1 44 58 10 44

In detail

SCHEDULE

Breakfast: 8 a.m to 11.00 a.m
Lunch: 12.30 a.m to 2.30 p.m
Tea Time: 3.30 p.m to 6 p.m
Dinner: 7.00 p.m. to 10.30 p.m

WEEKLY CLOSING

Open all week 

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ALAIN DUCASSE REVISIT LE DALI

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.

This colourful and exhilarating culinary experience is naturally accompanied by the Executive Head Sommelier of the Alain Ducasse restaurants, Gérard Margeon, and the warm and charming hospitality of Restaurant Manager Souhade Chikhaoui.

Philippe Starck already left his mark here in 2007 and has now initiated a second aesthetic exploration. The new carpet designed by his daughter Ara echoes her immense earlier canvas stretched across the ceiling. Both works distort reality: the ceiling soars and the ground sinks into the winding ways of a crypt, like the convolutions of the brain. At the back of the room, a huge, slightly tilted mirror creates an unexpected escape from the public gaze. The lighting on the sixteen columns surrounding the space introduces a vertical luminescence that stretches the room. Crafted of copper and topped with lampshades in light-coloured natural silk, they all boast a large polymer droplet that captures the light. Their fine Arabescato white greyish marble tops are backlit generating a glowing magic.

The designer also took care to preserve the subtle ties with the spirit of Salvador Dalí that permeates the place: the Swan chair and the rocking chair, for example, are still there. But classics also merit reinvention: Philippe Starck has designed chairs covered with canvas drawings by Ara Starck.

 

Chef : Jocelyn Herland

Restaurant Manager : Souhade Chikhaoui

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