1.Plaza Athenee- Alain Ducasse, Christophe Moret
2.Pierre Gagnaire Restaurant- Pierre Gagnaire
3.L’Astrance- Pascal Barbot
4.Guy Savoy Restaurant-Guy Savoy
5.Grand Vefour-Guy Martin
6.L’Atelier-Joel Robuchon
7.Le violon d’Ingres-Christian Constant
8.L’Arpege-Alain Passard
9.Le Cinq-Philippe Legendre
10.L’Ambroisie- Bernard Pacaud
Plaza Athenee RestaurantWorld-renowned chef and owner of Plaza Athenee Alain Ducasse offers his guests modern and classic French cuisine. The Plaza Athenee restaurant offers the unique experience of being able to choose your own menu from a wide variety of dishes from different regions and cultures. Alain Ducasse brought in interior designer Patrick Jouin to oversee the interior design. Jouin calls the finished look of the restaurant "as if the décor added its own extensions overnight". Ducasse appointed Denis Courtiade as his maite' d. Himself and his staff work hard to maintain an exceptionally high level of service. "Black jacket, charcoal grey trousers, fine white cotton shirt with a Georges NYH collar and gray twill tie - this is the uniform worn by the dining room staff". Alain Ducasse appointed Chritophe Moret as his head chef for the restaurant. Ducasse calls Moret a "passionate, rigorous and curious, with skills and an open mind. The Plaza is now the premier restaurant in Ducasse's fleet.
Some Menu Items:
1. Lucien Tendret-crushed pate
2. Bresse poultry with Albufera sauce (bechamel sauce with sweet peppers),
3. Creamed truffled semi-dried pastas and cocks kidneys and combs
Alian DucasseAlian Ducasse was born September 13, 1956 in Castel -Sarranzin in the southwest of France. He began his apprenticeship when he was sixteen in 1972 at the Pavillion Landais restaurant in Soustons as well as the Bordeaux hotel school. After his training, he began to work at Michael Guerard's restaurant. Ducasse started working as an assistant at Moulin de Mougins in 1977 under legendary chef Roger Verge, creator of Cuisine du Soleil. Here he learned the cooking methods for which he was later known.
Ducasse's first position as chef came in 1980 when he took over the kitchens at L’Amandier in Eugene Mougin. A year later, he obtained the position of head chef at La Terrasse in the Hotel Juana in Juan-Les-Pins. He was awarded two stars in the Michelin Red Guide. In that exact same year, Ducasse was the one and only survivor of a plane crash that nearly killed him.
In 1987, Ducasse was offered the Chef position at the Hotel de Paris in Monte Carlo at the hotel's restaurant Le Louis XV. Three years later, Louis XV became the first hotel restaurant to be awarded three stars in the Red Guide. After assuring himself that the Hotel's restaurant operations were running good, Ducasse gave up management of all of them but the Le Louis XV restaurant.
Ducasse came to the U.S. in June of 2000 and opened the Alain Ducasse restaurant in New York City which received the Red Guide's three stars in December of 2001. Ducasse became the very first chef to own restaurants carrying three Michilin Stars in three cities: The Plaza Athenee in Paris, Le Louis XV in Monte Carlo, and Alain Ducasse at Essex House in New York.
Plaza Athenee in Paris scored 19/20 points in the Gault millau guide and ranked 18th in the Guide's European Restaurant Rank. The New York restaurant attained Mobil Guide's five-star award and the New York Times four-star review.
The Pierre Gagnaire RestaurantThe Pierre Gagnaire Restaurant is considered one of the finest in France because of the experiments in fusion and modern French cuisine. The restaurant has one of the most daring and challenging menus, with a unique use of ingredients, which are always changing. In 2005, Gagnaire Restaurant was ranked in the top 20 in the world by industry magazine Restaurant, and ranked 3rd best restaurant in the world in 2006, and 2007. He has won many awards for his cuisine in the past, like the Gault-millau, and in 2007 he repeated his succsess by being awarded 3 Michelin Stars again for his experiments in fusion and modern French cuisine. The restaurant's modern decor is beautiful dove-gray walls with polished honey-colored wood while the service is refined and professional, but relaxed and friendly.
Chef Pierre Gagnaire
Pierre Gagnaire is one of the most well known French chefs in the world today, and the head che
f and owner of the Pierre Gagnaire restaurant in Paris. Gagnaire is one of the top chefs in the world, who was at the front of the fusion movement, and whose name is synonymous with an adventure in dining. Gagnaire enjoys to experienment and alter the conventions of classic French cooking by introducing daring and interesting mixs of flavors, tastes, textures and ingredients. The 57-year-old Chef is recognized as a leader in the global trend of molecular gastronomy and his influence on cooking has been worldwide. The mission of his cooking is to have a lively cuisine which takes risks while respecting the past. His focus on contrasts in texture, color, acidity, with his vibrant flavors and ingredients are said to be unusual and sometimes surprising lifting dining to new heights. It is said that a visit to Pierre Gagnaire can be a life experience, one to be remembered for a lifetime.
Some of his menu items include:
1. Minuscule rolls of veal stuffed with microscopic bits of veal liver
2. A jus of cucumber covering pureed essence of cucumber and topped with pine nuts
3. Foie gras with mussels and sweet, crunchy bean sprouts
4. A paté of leeks intertwined with Japanese Wagyu beef
5. Chicken leg cooked in citrus and topped with a glowing-white perfect hemisphere of scallop mousse.
f and owner of the Pierre Gagnaire restaurant in Paris. Gagnaire is one of the top chefs in the world, who was at the front of the fusion movement, and whose name is synonymous with an adventure in dining. Gagnaire enjoys to experienment and alter the conventions of classic French cooking by introducing daring and interesting mixs of flavors, tastes, textures and ingredients. The 57-year-old Chef is recognized as a leader in the global trend of molecular gastronomy and his influence on cooking has been worldwide. The mission of his cooking is to have a lively cuisine which takes risks while respecting the past. His focus on contrasts in texture, color, acidity, with his vibrant flavors and ingredients are said to be unusual and sometimes surprising lifting dining to new heights. It is said that a visit to Pierre Gagnaire can be a life experience, one to be remembered for a lifetime.Some of his menu items include:
1. Minuscule rolls of veal stuffed with microscopic bits of veal liver
2. A jus of cucumber covering pureed essence of cucumber and topped with pine nuts
3. Foie gras with mussels and sweet, crunchy bean sprouts
4. A paté of leeks intertwined with Japanese Wagyu beef
5. Chicken leg cooked in citrus and topped with a glowing-white perfect hemisphere of scallop mousse.
L'Astrance
Since it’s opening in July of 2000, L’Astrance Restaurant in Paris, France has received nothing but praise. Near the Jardins du Trocadero, the accomplished owners of this small, silver and saffron coated split-level restaurant promote a quality of service and cuisine that's rarely matched. L’Astrance offers an intimate, yet sociable setting, with enough privacy to put guests at complete ease Chef Pascal Barbot’s cooking style is modern French with hints of distinct flavors enthused from global influences.
The most exciting and reputable feature offered at L’Astrance is the “Surprise Menu” with guest’s trusting in the expertise of Barbot to create the perfect meal according to their preferences. At L’Astrance, attention to detail is extremely important, from cooking techniques to the well-mannered service staff. But simplicity is the key. Barbot's energy for minimalism with his sense of taste and patience are responsible for his envied style and huge success of the establishment.
At L’Astrance premium ingredients are allowed to bask in their own glory, massaged into unexpected complexity and rich flavor. Some menu favorites include:
-"Ravioli" of Avocado-Wrapped Crab.
-Two St. Jacques atop a curry yogurt sauce and wilted baby spinach, served alongside a small bowl of dashi, lime, herbs and St. Jacques tartare.
-Celeriac veloute topped with black truffle cream, a dollop of parmesan mousse, hazelnut oil and a large slice of black truffle.
-Two mini pear clafoutis with lime zest and passion fruit caramel, served alongside an almond sabayon and a pineapple sorbet quenelle, sprinkled with praline.
Chef Pascal Babot
The most exciting and reputable feature offered at L’Astrance is the “Surprise Menu” with guest’s trusting in the expertise of Barbot to create the perfect meal according to their preferences. At L’Astrance, attention to detail is extremely important, from cooking techniques to the well-mannered service staff. But simplicity is the key. Barbot's energy for minimalism with his sense of taste and patience are responsible for his envied style and huge success of the establishment.
At L’Astrance premium ingredients are allowed to bask in their own glory, massaged into unexpected complexity and rich flavor. Some menu favorites include:
-"Ravioli" of Avocado-Wrapped Crab.
-Two St. Jacques atop a curry yogurt sauce and wilted baby spinach, served alongside a small bowl of dashi, lime, herbs and St. Jacques tartare.
-Celeriac veloute topped with black truffle cream, a dollop of parmesan mousse, hazelnut oil and a large slice of black truffle.
-Two mini pear clafoutis with lime zest and passion fruit caramel, served alongside an almond sabayon and a pineapple sorbet quenelle, sprinkled with praline.
Chef Pascal Babot Pascal Barbot was born and raised in the small town of Auvergne in Central France. Here he grew up helping his father harvest vegetables from their garden and watching his parents prepare traditional French cuisine. It was from these early encounters with cooking that inspired Barbot to become a chef
As a young culinary student and enthusiastic traveler, Barbot began training for the culinary world at a few of the top restaurants in Europe and Australia. His training included time spent at Maxim’s in Paris, Clave in Clermont- Ferrand, Les Saveurs in London and Troisgros in Rome. He then worked with mentor Chef Alain Passard at L’Arpege, who above all taught him to respect even the most basic of products. It was during those five years that he met Chrisophe Rohat, which led to a partnership and the opening of their restaurant, L’Astrance in July of 2000. Chef Pascal Barbot has already received two Michelin Stars in appreciation for his talent in the kitchen.
In the kitchens of L'Astrance, Barbot redefines French cuisine by steering away from traditional staples like cream, butter and salt, replacing them with fresh local ingredients. His food - basic produce and meats layered with intricate flavors - reflects both his humble upbringing and his high-level of training.
Justification:
We based our rating of the top chefs and restaurants in Paris France on two different criterions. First, we took into consideration the number of awards received and selected ranking status on each contending restaurant through prestigious, creditable, and esteemed culinary guides such as "The Michelin Guide". Our second criterion for rating excellence was based on individual reviews and recommendations found on various online websites promoting restaurant blogging. We feel that though it is crucial for an establishment to win over the opinion of the expert critic, true success of any restaurant in the industry is based on the perception of the guest.
As a young culinary student and enthusiastic traveler, Barbot began training for the culinary world at a few of the top restaurants in Europe and Australia. His training included time spent at Maxim’s in Paris, Clave in Clermont- Ferrand, Les Saveurs in London and Troisgros in Rome. He then worked with mentor Chef Alain Passard at L’Arpege, who above all taught him to respect even the most basic of products. It was during those five years that he met Chrisophe Rohat, which led to a partnership and the opening of their restaurant, L’Astrance in July of 2000. Chef Pascal Barbot has already received two Michelin Stars in appreciation for his talent in the kitchen.
In the kitchens of L'Astrance, Barbot redefines French cuisine by steering away from traditional staples like cream, butter and salt, replacing them with fresh local ingredients. His food - basic produce and meats layered with intricate flavors - reflects both his humble upbringing and his high-level of training.
Justification:
We based our rating of the top chefs and restaurants in Paris France on two different criterions. First, we took into consideration the number of awards received and selected ranking status on each contending restaurant through prestigious, creditable, and esteemed culinary guides such as "The Michelin Guide". Our second criterion for rating excellence was based on individual reviews and recommendations found on various online websites promoting restaurant blogging. We feel that though it is crucial for an establishment to win over the opinion of the expert critic, true success of any restaurant in the industry is based on the perception of the guest.
No comments:
Post a Comment