CLICK ON THE MAIN PHOTO ABOVE TO VIEW CAPTIONS IN GALLERY FORMAT
Image 1: Jean-François Piège has left the restaurant in 2009. This note is now for historical purpose only.
Located on the Place de la Concorde at the foot of the Champs-Élysées.
Image 2: This is one of the oldest luxury hotels.
Image 3: The place had some famous historical customers including Marie Antoinette, Roosevelt, and Charlie Chaplin. More recent ones include Schwarzenegger, Mariah Carey, and Madonna.
Image 4: Lounge area with a walk out garden.
Image 5: As usual, we ordered the tasting menu.
Image 6: For amuse bouche, foccacia with salmon and avocado.
Image 7: The dining room is filled with crystal chandeliers and decorated in marbles.
Image 8: A complex first course to start. On the top left was a carrot mustard juice. Then a chicken liver and crawfish velouté, a liquid-centred cod ball, and a tuna cream crispy roll with truffled butter.
Image 9: The tasting menu includes the chef's signature: Langoustines 3-way with caviar!
Image 10: Langoustines tempura
Image 11: Langoustines sashimi and lemongrass consommé
Image 12: Langoustines sushi and mousse
Image 13: Turbot with ginger and mustard cream
Image 14: A very foamy carrot purée!
Image 15: A short break before the main course. As expected, the hotel is full of luxurious displays.
Image 16: Tomato and fried onion with white bean paired with three different parts of Bresse chicken: Rib, breast, and thigh.
Image 17: Another choice of main is a simple poached sea bass...
Image 18: with a diced squid in a seafood consommé on the side.
Image 19: An optional cheese course from their cheese cart.
Image 20: Dessert - A chocolate banana cake in a sugar wrapping.
Image 21: A mint ice cream bar coated with chocolate and nuts.
Image 22: A unique looking "rhubart ice cream cage" topped with baby strawberry.
Image 23: Chocolate dip with sparkling sugar!!
Image 24: A large selection of fresh tea.
Image 26: Petits-fours
Raspberry palmier, lemon cake, and rhubart macaron
Image 27: Petits-fours
Chocolate pyramid with nut
Image 28: This was a weird petits-fours. Hold the ribbon and break the wrapping with your teeth, then let it explode in your mouth and finally suck the cream and chocolate.
Image 29: A freezing cold ice mint sweet to finish the meal.
Image 30: Bread as a souvenir?!
Overall, as expected from a Haute cuisine: superb food, luxurious setting, top-notch service!
