Until October 31, 2015, Radisson Blu Hotels are organizing the MADE IN BLU operation: a gastronomic trip offered in 10 hotels in Europe, including Paris, allowing the general public to discover 10 great chefs, their restaurants and their leading recipes
This operation by Radisson Blu, a high-end hotel chain, was launched on the occasion of the Universal Exhibition currently taking place in Milan on the theme "Feeding the planet, energy for life". This initiative makes it possible to take a culinary journey directly from the city of the 10 selected hotel restaurants to different countries: Italy, Spain, Holland, Belgium, France..
Among these gourmet stops, we were able to test the restaurant La Place du Radisson Blu Champs Elysées. Situated just a stone's throw from the most beautiful avenue in the world, it has a magnificent terrace overlooking the Arc de Triomphe and a cosy room perfect for an equally romantic dinner. The map was concocted by Chef Didier Pioline. He is one of the best French chefs of his generation and has already received several medals and awards won throughout his career where he has worked with the greatest (notably Christian Constant and Eric Fréchon) and in renowned restaurants (L'hôtel Bristol, the Relais Louis XIII). He has the art of taking traditional French cuisine to the four corners of the world with creativity. He combines little-known ingredients with classic French cuisine. It combines shitake-a Japanese mushroom-with beef tenderloin, satay spices with semi-cooked tuna and yuzu sorbet, a Korean lemon, with strawberry vacherin. Delicious food that we were able to enjoy!
If you're a budding cordon-bleu, you can follow the advice of the Chefs of the 10 Radisson Blu restaurants participating in the operation and learn their recipes thanks to a link with videos. From Milan to Amsterdam, it will be an opportunity to easily reproduce at home the Tataki beef from the Radisson Blu in Nantes, the tortilla from the Radisson Blu in Madrid, the smoked mussels and its milk and beer emulsion from the Radisson Blu in Brussels, the sea bream and its sun vegetables from the Blu in Marseille, the ratatouille from the Radisson Blu in Nice, the hake from the Radisson Blu in Toulouse and the foie gras from the Radisson Blu on the Champs-Elysées in Paris.
Gastronomic change of scenery guaranteed!
