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  • pinitbutton Foie Gras Under the Splendor of Baccarat Chandeliers
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.

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Fruits de Mer in Paris

on October 20th, 2012
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  • pinitbutton Fruits de Mer in Paris

by Sophie Gayot


The InterContinental Paris Le Grand is celebrating its 150th birthday. Famous for its shellfish platter, the hotel’s restaurant Le Café de la Paix is offering its monster “le plateau de fruits de mer” at a price of €150 for two until the end of November.


Brush up on your culinary French or start practicing it by watching my exclusive video interview with executive chef Christophe Raoux. You will discover the wonders of the sea that will come to your table, and even get a lesson on how to open clams!

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  • pinitbutton LAbeille Restaurant at the Shangri La Hotel, Paris

The Eiffel Tower on Your Plate


by Sophie Gayot


There is a French expression: “avec des si, on mettrait Paris en bouteille,” which means, “with ifs, you could fit Paris in a bottle.” But how can you fit the Eiffel Tower on a plate? Watch the exclusive video interview with executive chef Philippe Labbé of L’Abeille restaurant at the Shangri-La Hotel Paris, to see how he does it. You will find out why Labbé is paying a tribute to La Grande Dame, as about half of the hotel’s 27 suites and 54 rooms have unobstructed views of the monument built by Gustave Eiffel in 1889 for the World’s Fair.

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