Hôtel Plaza Athénée
25 avenue Montaigne, 75008 Paris, France.
Tel: +33 1 58 00 22 43
E-mail : firstname.lastname@example.org
THE QUEEN'S GARDEN
When a gardener and a chef meet, what do they talk about? Of their common love of vegetables, naturally. Alain Baraton, head gardener of the Trianon and Grand Parc de Versailles, and Alain Ducasse have thus forged an exceptional relationship, enabling guests to enjoy vegetables and fruit grown exclusively for them. Picked in the morning, they arrive in the kitchen only a few hours later.
The grains used by chef Romain Meder are all labelled organic and are sourced from small producers who live in harmony with their land. Supply follows the rhythm of nature to which the chef adapts his menus. Many of these grains are rediscovered treasures, such as red corn brought back from oblivion by a farmer in the Basque country.
All fish originate from sustainable fishing - fished from small boats, cautious fishermen who are aware of fisheries resource fragility. Fishmonger Gilles Jégo who supplies the restaurant reminds us that fishing must follow the seasons. Caught at night, the fish arrive at the restaurant in the morning. Sustainable fishing + short travel = a maximum of flavours.
"A" LIKE ARTISANS
"Craftsmanship is remarkably represented here. Man's hand at the service of beauty transcends matter and form."