FROM KITCHEN TO DINING ROOM, A CELEBRATION OF THE SENSES

OUR COMPANY HAS BUILT ITS REPUTATION UPON THE EXCELLENCE OF ITS PRODUCTS. Bresse chicken, lobster, truffles, sea urchins – we still know how to unearth of these culinary wonders for hundreds of guests, cooking and serving them with all the ceremony and flair of yesteryear. Our many “heritage recipes” recapture the golden age of French gastronomy. Choosing to serve, for example, the “pike soufflé in a copper mould” or the “Bresse chicken under a bread crust” is certain to bring back childhood memories or awaken new emotions in your guests. A wonderful way to bond over a meal. Yet our Cheffe de cuisine Marie Soria, along with her fifty chefs and apprentices, are anything but guardians of the gastronomic temple, for they craft their creations to suit contemporary palates: light, pure, with plant ingredients playing a greater role than ever. From an exquisite organic carrot we may suddenly decide to make an entire dish. Just as we may choose to combine Breton langoustines with the subtle flavours of coconut and verbena. Chef de pâtisserie Marc Rivière does not wallow in nostalgia either, except when it comes to the crepes made from his Breton grandmother’s recipe.

Known for his expert craftsmanship on our cocktail hors d’oeuvres and his iconic creations like the Pomme Magritte, his artistic flair never compromises the truth of pure gourmet pleasure. After lightening his sweet creations, this ever-inquisitive chef took on a new challenge with his team: creating a vegan collection. So that everyone can enjoy dessert.

Naturally, our two hundred years in the business have helped forge special relationships with great Champagne and Bordeaux estates, who set aside magnums and other exceptionally festive bottles for us! Be it a prestigious Cru Classé or an unexpected gem with a more modest pedigree, our wines are only brought to the table at the perfect temperature and maturity, when we have found its ideal, harmonious and surprising pairing with a dish. Our wine consultant, Charles Loembe, tastes and experiments with the sommeliers and cooks and possesses an unprejudiced palate, meaning he will not hesitate to serve a vintage Bollinger with a Camembert mousse! If it cannot be found in our cellars, you will find it in the vineyards, in direct contact with the owner-growers and on the crest of every wine-trend wave. Organic, biodynamic or natural wines already make up more than 30% of our wine list.

AS AT ALL GOOD ESTABLISHMENTS, OUR MAÎTRES

D’HÔTEL, instantly at hand and attentive to your every need, are the quintessence of discretion – unless we jointly decide that they should be part of the show! When the curtain rises, they can swarm out from the wings, each with a sparkling silver tray in hand. Only to be joined by the same number of servers holding a Jeroboam of champagne, like a number from a festive Broadway musical. Lively choreography, thunderous applause – let the party begin!

In reality, long before the prelude, you can already sense the bonhomie and joy in the air. Warmed by the smiles of our valets, each guest is then greeted by our hostesses with a few words of welcome, before our maîtres d’hôtel take over. For 200 years, we have exuded an infectious sense of celebration! Whether you are a host or a guest, as you leave your coat in the cloakroom, it is as though you are shedding the cares and worries of the day, entering a shared moment of warmth and friendship that is sure to be unforgettable.

Whether your event is a small group dinner or lavish gala soirée, we offer you the same service quality and creative energy.

We are accustomed to events of every size and scale and have dazzling and flexible resources ensuring we can mobilise 800 maîtres d'hôtel, if need be, and adapt to every change made to an original plan, even last-minute challenges, which tend to galvanise our troops!

Of course, when that special day finally comes, we will have sprinkled an extra measure of magic into the decor of your choice. The tables will naturally be set with sparkling glasses, silverware, porcelain from the most prestigious manufacturers, or crafted by the edgier design generation, and fragrant flowers galore. In our Paris workshops, spanning some 5,000 square metres, our florists, scenographers, decorators, tableware specialists, even our ice sculptors, all of whom are champions of their trade when it comes to making magic and fully up to speed on every event evolution, will savvily create the tailor-made staging showcasing your brand or heralding your heroines and heroes of the day.

Service à la française, à la russe, tableside au guéridon, poultry and fish cut as tradition would have it: our staff are masters of the classics. Their work is exacting and intriguing (“What could be under that cover with the steaming chimney?”), spectacular (“Why have they suddenly shut off all the lights and what are these flaming dishes they’re bringing out?”) and will spice up every course of the meal with smiles and surprises. After officiating before each table’s fascinated guests, they will be delighted to provide detailed explanations of the content of your plates. Being part of a superb and wellinformed team, they naturally know exactly what goes on in the kitchens.