Get stars for lunch
Par F.Spiekermeier, Valentine Holsen, Capucine Plume. Relecture Sandra Serpero © DR
PLUME VOYAGE has made a selection of gourmet restaurants offering menus at affordable prices for lunch. Notice to lovers of great cuisine, excellence is here!
In the house House of Alain Ducasse located in Provence, the Chef Nicolas Pierantoni showcases local products and the know-how of local producers.
The hinterland of the Var, the vineyards and the nearby Mediterranean, offer reserves of exceptional products from the kitchen garden of this renowned establishment where you can find heart tomatoes beef, green zebra, black Crimea, Bern rose, white, pink, purple eggplants… and a plethora of aromatic plants watered with spring water. All these beautiful products arrive in the plates of the Menu du Marché, served at lunch from Monday to Friday.
Far from frozen maps, the menu evolves with the seasons and the market stalls: brousse du Rove made with care by a young local cheese maker, saffron produced in the old-fashioned manner at Sillans la Cascade or even wild fish, caught in Mediterranean, carefully selected on the Marseille market. The Hostellerie de l’Abbaye also offers themed menus around noble products: asparagus in spring, lobster in summer, truffle and cep in autumn and foie gras in winter.
The Hostellerie de l’Abbaye La Celle offers two menus:
– The Market Menu at 52 € including starter + main course + dessert
– The Menu Business at 42 € composed as follows: starter + main course or main course + dessert
by Françoise SPIEKERMEIER
Pierre Gagnaire and his loyal right-hand man Jean Denis Lebras have come up with a high-flying menu to delight their guests that fits perfectly in the gourmet, accessible and unique lunch theme.
Lovers of excellence, this iconic restaurant formerly led by Joël Robuchon and still crowned with 2 stars offers a two-course menu starting at 60 euros from Tuesday to Friday. This private mansion located in the Bouscat district of Bordeaux offers an elegant tasting experience in its hushed lounges. Choose among the following options: wild mushroom ravioli and forest broth, deglazed ray wing of a mango vinegar with hazelnut butter spinach or even roast pork with sage, drizzled with black rum pudding cream served with potatoes and red wine prunes. A menu whose well-balanced proposal comes to delight the palate and satisfy all your needs and wants by showcasing the products of the region. This is also the opportunity to taste the wines of Bernard Magrez, owner of four Grands Crus Classé in the region, Château Pape Clément, Château La Tour Carnet, Château Fombrauge and Clos Haut Peyraguey while contemplating the works of Shephard Fairey, the Atlas, Claude Lévêque or even Banksy carefully selected from the collection of the Institut Culturel.
The institution, a part of the Relais & Châteaux, also offers six rooms adjacent to the restaurant decorated in the Napoleon III style. Note to the Parisians: a guaranteed change of scenery just a short 2-hour TGV ride away from the city.
By Capucine Plume
Véritable institution parisienne, le restaurant d’Alain Dutournier A veritable Parisian institution, Alain Dutournier's restaurant has admittedly lost a Michelin star at the time of the publication of the last red guide, but that does not stop the fans of great French cuisine from rushing to this discreet table located between the Tuileries and Place Vendôme...a certes perdu une étoile Michelin lors de la publication du dernier guide rouge, mais cela n’empêche pas les amateurs de grande cuisine française de se précipiter à cette table discrète située entre les Tuileries et la place Vendôme...
… And from enjoying a superb lunch menu, called Tentation (68 €), which should really be reimbursed by the Social Security as an effective antidepressant! If you are still not convinced, you should see their menu: red barbet in escabèche and rust saffron are the perfect appetizers. Next step, the gourmet pie of venison and foie gras or the delicate Saint Jacques and chorizo tart along with its young leeks parboiled. For the main course, the braised veal with mushrooms, fricassee sweetbread, heart of lettuce with juice. And a final note of bliss with the chestnut parfait, vanilla Mont Blanc and pear in shortbread.
by Valentine Holsen
Trained at Alain Passard’s, then at Pierre Gagnaire’s and Bernard Pacaud’s (L'Ambroisie), it is at Marc Veyrat's that David Toutain begins to express the full extent of his talent.
Having gone to confront the kitchens of the world in Spain (Mugaritz) then in New York at Corton, it is finally in the 7ème arrondissement of Paris that David Toutain inaugurates his table in 2013, two days before Christmas. Since then, his talent, his creativity and the originality of his dishes seduce gourmets from here and elsewhere. To discover his talent, let yourself be tempted by the menu Berce, served at lunch (60 €) in three services (starter, main course and dessert). On that day: egg, corn, caraway: regressive. Next step, roast pigeon, icy golden chanterelles, candied apricot: superb. And an exhilarating dessert with white chocolate, coconut milk and cauliflower: simply phenomenal.
by Valentine Holsen
An expert cook, Kei Kobayashi was one of the first Japanese chefs to tackle the arduous task of mixing two vastly distinctive culinary cultures.
It is in fact one of the major strengths of the young chef who was trained at the Meurice under the direction of Jean-François Piège and Christophe Moret. Since 2011, Kei Kobayashi expresses his talent within the comfort of his discreet and chic restaurant located rue Jean-Jacques Rousseau in the 2ème arrondissement. Marked with almost manic precision, his plates are true works of art, visually appealing and utterly delicious. “I want my clients to find my cuisine astonishing and to have a unique experience. But above all, I want them to find the food delicious! “. To discover this cuisine of emotion, opt for the lunch menu (58 €): pleasing artichoke donut, mascarpone cream and black truffle, delicate bar with scales, caramelized citrus sauce and Thai basil puree, and Vacherin delight with passion fruit, pineapple and banana.
by Valentine Holsen
Wine lovers of Burgundy, this address is for you. Led by Denis Jamet and Carole Colin, this restaurant nestled in the former Maison des Dames PTT, a few meters from the Musée d'Orsay, has retained its soul Arts & Crafts. A unique experience!
Firstly, there is the chic décor orchestrated by the Franco-American decorator Bambi Sloan who has injected into this place laden in history a touch of glamor with these beautiful red velvet armchairs trimmed with laced panther armrests. At lunch time, the menu displayed at 49 €, allows you to get acquainted with the cooking of chef Julien Buscus who makes beautiful products dance in perfectly decorated plates: sucrose squash of Berry roasted with the ventrèche of Kinoa pork, broth infused with sage and roasted hazelnuts, hake from Saint-Jean-de-Luz line cooked in an iodized butter, stew of bouchot mussels and squid-ink pasta, Basque condiment. For an extra sweet touch, the regressive brioche and apple, in the French toast style with raw and cooked apples and siphon with cider ensure the final in high gluttony.
by Valentine Holsen
The dazzling Chef Simone Zanoni, at the head of George's Four Seasons Restaurant George V, offers cuisine that links his Italian origins to the great French culinary tradition. Sublime.
Supported by Gabriele del Carlo, the young sommelier of the restaurant, Simone Zanoni offers a gourmet and refined experience with a very affordable lunch menu (65 €) that changes with the seasons and arrivals. It is the opportunity to taste some of her signature dishes such as the red tuna crudo, the aubergines and coriander duo, the braised veal agnolottis and cream of porcini mushrooms, the roasted sole with basil vinegar sauce or even the square of roasted lamb with thyme, vegetable garden.
by Valentine Holsen