Hare 'à la royale' Hare 'à la royale'

Top chefs' tips for eating in Paris

Luxos asks top Parisian chefs for their recommended dish this season, and discovers what they're eating.

Luxos asks top Parisian chefs for their recommended dish this season, and discovers what they're eating.

Chef Jean-François Rouquette

What is your recommended dish?

Pot au feu with duck foie gras served on two plates.
This recipe evolved from a dish which is very famous at the restaurant “Pur”: crème brulée and foie gras. I think that “Foie Gras Pot au Feu” is a great seasonal variation on this dish, and its roundness and warmth is particularly appealing, perfect as the weather gets colder. Pot au feu is a very traditional dish in the French culinary arts. I wanted to make it appropriate to Pur, which is a starred restaurant, by giving it an ‘haute couture’ feel and making it more upmarket and contemporary. 

What is your ideal dinner?

I love sitting my guests around the large table in my kitchen. It’s nice when everyone can see their dinner being prepared and also help out with the cooking: it creates such a great atmosphere, and it's the perfect setting for relaxed conversation amongst friends.

Restaurant Pur: Hôtel Park Hyatt, 5, rue de la Paix, 75002 Paris, Tel. +33 (0) 1 58 71 12 34

Chef Christophe Raoux

What is your recommended dish?

The hare ‘à la royale’. I put my heart and soul into that dish, and I always show the team how to prepare it. I think everyone should know how to make it. It is said that it is one of the most expensive and very difficult recipes to make because you have to use high-end products such as foie gras and truffles. It’s definitely not a simple dish to prepare, but I can assure you that the end result is definitely worth the effort!

Making and tasting this dish brings back strong memories for me: it reminds me of hunting parties with my grandfather, and amazing dinners in some of the best restaurants in the world, where the chefs would cook game and carve the meat in front of you!

What is your ideal dinner?

The meals that I used to make at my grandmother’s house with all of my friends and family. The most important thing is to be surrounded by people you love. Those are the best memories. I really enjoy dinners organised by chef friends: it’s fun to show off what you can do, and learn new things. We all have such a laugh together!

Restaurant Café de la Paix: Hôtel Paris Intercontinental Le Grand, Angle Place de l’Opéra, Boulevard des Capucines, 75009 Paris, Tel. +33 (0) 1 40 07 36 36

Chef Julien Roucheteau

What is your recommended dish?

During hunting season I would definitely recommend hare ‘à la royale’ which is cooked in its own blood and stuffed with truffles, foie gras and bacon. It takes a huge amount of time and effort to cook this dish: approximately 6 hours from start to finish…I love the idea of taking a simple hare and enhancing it with prestige products such as foie gras.

What is your ideal dinner?

I love having dinner with my family or friends, when we’re all sitting around a big table, enjoying delicious food and sharing new taste sensations.

Restaurant Les Ambassadeurs, Hôtel Lancaster, 7 rue de Berri, 75008 Paris, Tel. +33 (0) 1 40 76 40 76

Chef Christopher Hache

What is your recommended dish?

For Autumn 2010 I would definitely recommend the duck foie gras from the Landes region, roasted in pine cones. This a menu staple all year round. It varies depending on the season, notably in terms of accompaniment: often it comes served with mushrooms or other vegetables.

What is your ideal dinner?

When you are in a wonderful restaurant with a great atmosphere: the ambience and the location should always enhance the food, but never distract from it.

Restaurant Les Ambassadeurs, Hôtel de Crillon, 10 place de la Concorde, 75008 Paris, Tel. +33 (0) 1 44 71 16 16

Chef Jean-Luc Beaufils

What is your recommended dish?

Fried foie gras.
This is an absolutely delicious dish, particularly during the winter months when you want something warm and appetizing. It is bursting with the most sensational flavours including nuts, sweet chestnuts, and squash. I like working with sweet and savoury contrasts. I often add fried apples and pears, which I caramelize and then glaze with a touch of balsamic vinegar.

Finally I add sweet chestnut cream, which perfectly complements the flavour of the foie gras, and I garnish it with roast nuts. What I love about foie gras is that there are so many ways to prepare it: it can be fried, served as a terrine, poached in red wine, and so forth. You can eat it as it is with just a pinch of salt, or you can serve it with other things on the side. The most important thing is that it should be subtle, and well-cooked.

What is your ideal dinner?

I really enjoy eating outside: I love barbecues, and dining in small seaside restaurants. I’m mad about deep-sea diving and I love getting away from everything. The best feeling in the world is looking for some langoustine or fish to grill on the barbecue: it’s so simple yet so delicious. For me that is perfection. And if my friends are around me, then even better.

Restaurant Hôtel Pershing Hall – 49 rue Pierre Charron, 75008 Paris, Tel. +33 (0) 1 58 36 58 00

Chef George Pierre

What is your recommended dish?

The lobster carpaccio. The menu presents an exceptional selection of Mediterranean and Catalan dishes, and a lot of these are blended with elements of Asian cuisine. I love this mix: it creates a very light and exotic taste sensation.

What is your ideal dinner?
With my mother, my family and friends.

Restaurant Josefin, Banke Hotel, 20 rue Lafayette, 75009 Paris, Tel. +33 (0) 1 55 33 22 22

Chef Pierre Daret

What is your recommended dish?

‘Artichoke stuffed with meat served with organic Poached Eggs and flakes of truffle’. This is one of my favourite dishes because it combines two of my favourite things: Mediterranean cuisine and products sourced from Provence. It was created by the senior Chef de la Chevre d’Or, Jean Marc Delacourt, who has now retired.

What is your ideal dinner?

For me the most important thing is to be with the people you love, in a fun restaurant, with great food. The perfect dinner is ‘a moment of happiness with someone you love’.

Restaurant Hôtel Burgundy, 8 rue Duphot, 75001 Paris, Tel. +33 (0) 1 42 60 34 12

Chef Christophe Lericolais

What is your recommended dish?

Scallops fried in coriander.
The scallops are fried, glazed with soy sauce and then served with seasonal vegetables and chopped coriander. It's great for all the different taste sensations: the salty soy sauce perfectly complements the sweetness of the scallops.

What is your ideal dinner?

I would love to have dinner in the Hall of Mirrors at Château de Versailles just for the incredible reflections and the amazing crystal chandeliers.

Restaurant Hôtel San Régis, 12, rue Jean Goujon, 75008 Paris, Tel. +33 (0) 1 44 95 16 16

Chef Christophe Hay

What is your recommended dish?

‘Megrim fillet cooked at a low temperature, wedge shells, calamari and winter lettuce served in a lemon sauce.’ It’s sort of a joint venture with La Houle and above all Vincent Doucet, who introduced me to this delicious fish. I order it and then the next day an unbelievably fresh fish will arrive. Today it’s my signature dish: it has a similar texture to sole, but it has a much softer and infinitely more delicious taste.

What is your ideal dinner?

I had the most perfect dinner on my birthday when my wife took me to the Victoria and Alberts restaurant at the Hotel Cypress in Disney World, Florida. It is the most wonderful restaurant, and the set menu, designed by Chef Scott, is divine. I always thought that I had eaten at all of the best restaurants during my five years spent in the United States - particularly in New York and Las Vegas - but the Victoria and Alberts was really out of this world. There’s no Michelin Guide in Florida but if there was, this restaurant would certainly have lots of stars!

Restaurant Hôtel De Sers, 41 Avenue Pierre 1er de Serbie, 75008 Paris, Tel. +33 (0) 1 53 23 75 75