About , site and spot

 
 
 


17, avenue Kléber
75116 -
Arrondissement 16
Tel.: (+33) 01 53 64 32 11 - 53 64 32 00
Fax: (+33) 01 53 64 32 01

Position: Champs Elysées
Environment: refined, elegant, Intimate



Les Entrees - Foie gras chaud aux écrevisses, fondue de pousses d'épinards aux poires et jus de carapaces à la vanille - Court-bouillon de langoustines aux tendres de poireaux, jus de mer au caviar d'Iran et aux aromates
Les Poissons - Coquilles Saint-Jacques, voiles de lard et potimarrons, cocos et contraste d'orange - Grillade de Saint-Pierre aux encornets farcis aux choux en matelote
Les Viandes - Côte de veau aux cèpes, meunière de poires et échalotes confites - Filet de Colvert au poivre noir jus façon civet, la cuisse en croustillant aux trompettes et purée de châtaignes
Les Fromages - Plateau de fromages affinés
Dessert Chaud - Brioche poivrée aux poires poêlées, sorbet groseille - Rocher vanille, sauce chocolat chaud
Desserts Froids - Feuilles de chocolat glacé au miel, sorbet fraise - Parfait glacé aux mangues et aux oranges sirop à l'hibiscus - Granité à la rose, beignet de rhubarbe.

The hotel's gourmet restaurant, La Salle à Manger, is in the image of the hotel, for it subtly blends the traditional and the modern. The period furniture and crystal chandeliers, wide drapes and high ceilings give an inkling of what's soon to come: duck foie gras, cepe and girolle mushrooms, fine Charolais steaks or lamb from the Limousin region. The menu is built on classical dishes made from the best the French countryside has to offer. Chef Philip Delahaye uses this structure as starting point, and goes on to renew and enliven the classics with creative touches of his own, just the right amounts of su-drenched herbs, vegetable stocks and exotic spices. For example, he accompanies his panfried bass and crab with an orange and fresh coriander bouillon, and uses a bit of lemon rind to enliven the mussels surrounding his sole filets and roasted gambas with taggiasche olives. Simply delicious....