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Paris

Le Grand Restaurant

Restaurant Gastronomical Les Grandes Tables du Monde

Lovers of French gastronomy, Chef Piège accompanies the latter towards its future by developing a contemporary approach to the cuisine and the restaurant.
It could be obvious, but Jean-François Piège cooks. Far from disguising the ingredient, the Chef transforms and reveals what the producer offers him. A respect for the act of cooking that comes naturally, and this is one of his other signatures, a flawless requirement in the selection of products. From a passion for cooking too. In any case, there are incredible transmutation potentials constantly explored by Jean-François Piège, for whom cooking means controlling the flame or the temperature.

A warm approach that we find in this imperious desire to please, to welcome, to be hospitable in every way. This generosity is embodied in the gourmet aspect of Chef Piège’s cuisine, in these subtleties – the cooking of celery root on wild sweet clover or the delicate caramelization of a rib of beef – which make a unique bite. A sum of details, actions and personal touches that lead to the unique cuisine of Jean-François Piège and some of his iconic dishes among which, the sweet-egg white-eating, the Mijotés Modernes (these ingredients cooked on other ingredients) or puffed pizza dough.
Opened in 2015 in the heart of the Parisian Golden Triangle, the Grand Restaurant is an author’s table, a laboratory of gastronomic thoughts and creation. Jean-François Piège affirms here his convictions, those inspired by a French gastronomy, proud of its values ​​and heritage, looking ahead of it more than in the rearview mirror. The singularity, that of creating as one hears “his” great French restaurant, is then the concern of every moment. Cooking methods such as Modern Stew, such as lobster simmered on shells or grilled veal sweetbreads on walnut shells, the creativity of the caviar-flavored apple and the design of a specially designed podium for cheese is an experience that one lives at the Grand Restaurant. An emotion that seizes upon entry and this door of metallic lace also showing a map of Paris, the intellectual and intangible terroir of the Chef. We then enter the kitchen, as if we entered the house of the cook, before settling in this small room – 10 tables – with strong identity (made in collaboration with Gulla Jonsdottir). Made from noble materials and raw wood and concrete, and of course, this canopy with geometric lines, between art deco inspiration and terrible modernity, it illustrates the cuisine of Jean-François Piège, distinguished for Le Grand Restaurant, by two stars in the Michelin Guide in 2016.

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© Khanh Renaud
©Nicolas Lobbestael
Paris

Maison Rostang

Restaurant Gastronomical Les Grandes Tables du Monde Relais & Chateaux Traditionnal

Michel Rostang created this mythical Parisian establishment in 1978, and 2 years later in 1980, he was awarded two Michelin stars, currently making it the oldest 2-star restaurant in France. For almost four years now culinary know-how has been passed down, the restaurant has become the Maison Rostang and Nicolas Beaumann is now in charge. Trained here at his very beginnings, he was Yannick Alléno’s sous chef at the Meurice when it had 3 Michelin stars.

As an extension of the cuisine dear to Michel Rostang, he imagines dishes at the crossroads of traditional and creative cuisine. His cooking testifies to his training as a saucier and his attachment to jus. Uncompromising, he reworks his dishes every season and naturally moves the establishment’s great classics forward with virtuosity.
In this restaurant the cellar is not to be neglected because, since its opening, Maison Rostang has pursued a strong purchasing (collecting would be a better word) and laying down policy. It is therefore the image of this policy and undoubtedly one of the most prestigious in the capital. There you find what you were looking for in vain elsewhere, unique items, jewels of French wine growing. Here again, it is a certain image of France, of its life style and culinary refinement that Michel Rostang strongly defends.

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