ON THE MENU: MANY GASTRONOMIC INNOVATIONS IN THE FRENCH PALACES
With a total of 628 Michelin-starred restaurants, France’s gastronomic influence shines internationally. Since the beginning of the year, there has been no lack of inspiration at the renowned French tables. Chefs strive to create beautiful culinary surprises that no taste buds will be able to forget. Between the opening of new restaurants, new menus and the arrival of famous names from the world of French gastronomy at well-known addresses, the most popular hotels wanted to honour their guests as soon as they reopened.
On the Mediterranean coast, right in the heart of Saint Tropez, a new Italian restaurant belonging to the Château de la Messardière and signed by Marco Garfagnini opened at the very beginning of the summer. On the menu, Italian specialities cooked with the most beautiful produce of the peninsula: Pizzettas (with gluten-free option) and fresh salads with black garlic from Voghiera, smoked burrata or cooked ham from San Giovanni are all on the menu. Those with a sweet tooth will also find a selection of Italian ice cream.
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To celebrate its reopening, Le Meurice Paris has decided to bring innovations in all of its culinary offers:
- Breakfast: Cedric Grolet’s pastries, accompanied by a whole new range of gluten-free breads.
- Restaurant Le Meurice (Alain Ducasse): New responsible and sustainable approach of the cuisine favouring short distances and local suppliers and promising to use at least 95% French products in its kitchens.
- Restaurant Le Dali: new dishes on the menu, such as rib of beef-onions-grenaille potatoes or tortellini-chanterelles-estragons, perfect to discover during the cold seasons.
- Patisserie Le Meurice by Cedric Grolet: new collection of desserts with tarts made with seasonal fruits
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The very first gastronomic dessert restaurant The Sarkara in the K2 Palace Courchevel, recently awarded two Michelin stars, is the Icing on the cake. Its talented chef, Sébastien Vauxion, welcomes guests to a place where desserts are becoming a starter, a main course, a complete menu, guaranteeing a unique way of tasting desserts.
Here are a few examples of The Sarkara experience:
- Starter: The Tuberous Chervil – Caramelized chervil ravioli, cranberry from Savoie, fine Chignin wine broth.
- Main course: The Potato: Monsieur Pierre’s grenaille potato preserved in hazelnut butter-vanilla-Sancho pepper, farm-made cream, Malvoisie Passerillée white wine jelly.
- Dessert: My “Mont Blanc” Soufflé: Puffed up grilled chestnut biscuit, summer blueberries, whipped ice cream.
Surprising flavours are planned, as well as a panoramic view on the mountains and the Courchevel valley.
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Copyright: Le K2 Collections ©Matthieu Cellard