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foie gras 162x300 Foie Gras Under the Splendor of Baccarat Chandeliers

Foie gras de canard des Landes, cuit en cocotte lutée – Pot-roasted duck liver from the Landes

by Sophie Gayot

UPDATE 10/30/12: The Crillon will close its doors for its renovation end of March 2013. That will leave you more time to try chef Christophe Hache’s cuisine.

After a recent dinner I experienced at Les Ambassadeurs at the Hôtel de Crillon in Paris, we awarded the restaurant a new rating of 17/20 which means the food is “Excellent”. You have a few more days to discover or rediscover chef Christopher Hache’s cuisine, as the hotel is about to close its doors for a two-year renovation.

 

Under light emitted by majestic Baccarat chandeliers, wall and side table lamps, diners can indulge in his good value dinner menus priced at € 150 or € 180, tax and service included. You can see below the photos of the dishes that composed my dinner. Le Foie Gras de Canard des Landes, cooked in a glass “cocotte”, is a Hache classic and requires a table side ceremony not to be missed in the magnificent eighteenth century dining room decorated by marble marquetry, paintings and mirrors, with views of the Place de la Concorde. For Californian foie gras lovers, this is a spectacular way to enjoy the delicacy, which has been illegal to sell in the Golden State since July 1st.

 

The young chef is quite a talent who, at 30 years old, has not shown us yet all of what he is capable of doing. Hache has not travelled the world, but is able to mix non-French flavors into classic French dishes, like guacamole in his blue lobster or macadamia nut shavings on red mullet. He wants to travel while the Crillon is being remodeled: I cannot wait to taste the results!

 

Let us not forget the beautiful desserts from pastry chef Jérôme Chaucesse and the ultra-professional service orchestrated by restaurant general manager Pierre Jung.

 

You can click on each photo to enlarge to see dishes from Les Ambassadeurs restaurant menu. All photos by Sophie Gayot.



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