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Hotel-restaurant in Paris offering incredible products with unique flavors, meats and fish.
It is, of course, a meal that may only be made once in life, and many will not be able to afford it. But the reopening of Hotel Crillon, and therefore its restaurant, deserved to be welcomed as a place of excellence. For prices reaching several hundred euros, what trip! Christophe Hache, the leader, knows how to perfect the slightest ingredient to reinvent it. It has to be said that he traveled the time of the - long - renovation of the hotel, to find unique flavours, and incredible products. From calf to sole, from mushrooms to Norway lobster, from the meringue to the blown (which will be described here as "theatre"), this is an unforgettable moment. Dear, but unforgettable.
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j'ai mangé 9 huitres GILLARDEAU, j'en ai laissé la moitié.
Peut être faut-il bien veiller au traçage, de la " recolte" avant que ce plat arrive sur la table.
En tout état de cause, ce restaurant pourrait bien dans le futur obtenir une étoile dans notre guide rouge.
Daniel E.