Restaurant of a Grand Chef Relais & Châteaux in townView details
In an utterly charming atmosphere, Michel Rostang celebrates 30 years of inspiration, taste and passion for fine dining. Constantly in pursuit of perfection, his cuisine is a reflection of his personality: simple and generous. Anyone who has visited his restaurant knows that his pairings of classical and modern flavours are indeed the epitome of perfection. His wonderful “Sole meunière with its shellfish marinière” or the mythical “pike quenelle à la Jo Rostang” are just some delicious examples as is the exquisite “hot tart with bitter chocolate”. His cellar, with more than 1,300 outstanding wines, is certainly one of the most prestigious in the French capital.
Restaurant of a Grand Chef Relais & Châteaux in townView details
“Cooking well relies on a clear head, a generous spirit and an open heart”…
This “maxim” from Paul Gauguin applies itself marvellously in Jean-Pierre Vigato’s kitchen and establishment - a little jewel nestled in the heart of an historic private mansion. As soon as you cross the threshold, the magic takes over… A cosy, subtle and refined atmosphere in the centre of a private park. The cuisine, rich with innovation, never ceases to reinvent itself. A self-taught chef, Jean-Pierre Vigato creates his recipes by visiting the markets himself and is continuously innovative.
For restaurant connoisseurs and those who like to try unusual flavour combinations.
Right next to the Champs-Elysées and the rue du faubourg Saint-Honoré, feast your eyes upon the unique interiors of this hotel with its furniture sculpted out of precious woods, fabulously comfortable sofas, silks from the Orient and shimmering satins. The Hotel Daniel is an elegant address and the perfect base for discovering Paris at its most romantic and cosmopolitan, and savouring an equally original and sophisticated cuisine. A simply exceptional residence.
Restaurant of a Grand Chef Relais & Châteaux in townView details
Jean-François Piège speaks like a musician. Flavours are his notes. Recipes are his symphonies. A chef? No, more of an orchestral conductor.
In his operatically inspired restaurant, you have the best seats for a cuisine that will weaken your resolve. The preferred theme of the artist: nostalgia.
“I try to give my cuisine a taste of the good old days”. When he was younger, the maestro wanted to be a gardener, and he still has a special affection for earthy foods. The season’s first asparagus. Black truffles. Simple notes that can not be forgotten.
The poet Alfred de Vigny gave credibility to the French Romantic Movement and also lent his name to this meeting place for literary souls located on the rue Balzac, a stone’s throw from the Arc de Triomphe and the Champs-Elysées. The décor is cosy and elegant and the library invites you to choose a book at random and nestle into an armchair by the fireside to meditate on the beauty of the French language…
Sheltered from the bustle of Paris, this hotel is a cocoon with a touch of the English cottage about it. Plus breakfasts fit for a King.
Restaurant of a Grand Chef Relais & Châteaux in townView details
The jewellers on Place Vendôme are a natural setting to one of the greatest culinary inventors: Alain Dutournier. Always intent on respecting products and flavours, for him “three times nothing is already a lot”. This doesn’t stop him from being renowned for his minimalist, original cuisine based on unexpected textures and complexities: prawns, melon and saffron - lobster, almonds and fennel - Saint-Pierre, cabbage and raifort - pheasant, chestnuts and Alba truffles - foie gras, topinambur and black truffles. Here, originality is the order of the day. Here, emotions are omnipresent. Here, non-conformity has been elevated to a lifestyle. If you are a gourmet aesthete, the Carré des Feuillants is an absolute must.
Restaurant of a Grand Chef Relais & Châteaux in townView details
Never where you expect him to be. Guy Martin has turned opposites into his religion. Talk about cuisine and the chef replies art. “Paintings are my main source of inspiration. I cook like others paint”. Always a pencil in his pocket. Always a piece of paper to do a sketch. “I draw the recipes which are born in my head…” For him cuisine is an aesthetic pleasure. Each dish is a masterpiece. The flavours of the world come together in airy creations like Breton lobster with green apple jus, grilled turbot and artichokes with pineapple-sage infused oil, or green pea ice-cream.
Restaurant of a Grand Chef Relais & Châteaux in townView details
In the very heart of the Sixth District and just a stone’s throw from the Luxembourg gardens, this is a restaurant with a refined atmosphere. Elegance in the dining room and originality on the menu. From the Landes region, the young chef Hélène Darroze is an expert on Bordeaux wines and likes to prepare Aquitaine caviar, turkey with Landes’ duck foie gras, and white Alba truffles. There’s nothing predetermined, however, in her recipes. Hélène’s favourite ingredient remains her intuition. A place where the feminine “sixth sense” is the source of some wonderful culinary surprises…
Restaurant of a Grand Chef Relais & Châteaux in townView details
Inaugurated in 1907, in the heart of the Bois de Boulogne, the Napoleon III style pavilion in the Pré Catalan has seen a long parade of royalty, presidents, dandies and artists from all walks of
life pass through its doors. This prestigious location is also an absolute must on any gourmet tour.
It is here that Frédéric Anton presents his sophisticated culinary artistry. Just like Joël Robuchon, at whose side he honed his skills, this young chef focuses on technical mastery and an expert choice of ingredients. Under his eyes, nothing is left to chance. His motto: «Even if perfection is not of this world, that’s no reason
not to try to achieve it».
