Gourmet autumn walk at the Relais du Parc
“Playing with seasonal products to create new associations,” that is the approach of Stéphane Duchiron, chef of the Relais du Parc, the restaurant of the Renaissance Paris Le Parc Trocadéro. And autumn makes a triumphal entry on the menu with mushrooms (in tart), organic egg in floating island and also ribs and sweetbreads. Some of the novelties, renewed every two weeks, which neighbor the classics of the house such as the shrimps in lemongrass infusion, sole or even the Savarin, available all year long. B.D.