Hôtel de Crillon and its chef Christopher Hache: excellence in its pure state.

Hôtel de Crillon and its chef Christopher Hache: excellence in its pure state.

Luxury hotels wield the art of excellence and perfection, and that also and especially in their kitchen. Luxury hotels have the right to choose a gourmet chef to live up to their reputation. This is the case of the Hotel de Crillon, which has the restaurant called L’Ecrin and Chef Christopher Hache to prepare the dishes of excellence. Thus, the Hotel de Crillon opens a new story drawing chapter. Hotel de Crillon has innovated by building a spa, a swimming pool and constantly innovating in a breathtaking setting with great architects. It is natural and obvious that it is the same for the gastronomic part. Chef Christopher Hache is inspired of the Rosewood restoration and the talent of some of the greatest international chefs. Today the chef opens a new chapter in the delicacy of the Hotel de Crillon with a cuisine that looks him, with plates made to perfection that also reflect the values of the house. Christopher Hache is accompanied by Justin Schmitt to manage the brewery D’Aumont and Jerome Chaucesse, pastry chef, and sommelier Xavier Thuizat for the choice of wine. Two menus are proposed, “Liberty in seven times” from 195 € to 290 with the wines or “Signature in twelve times” from 260 € to 395 € with the wines. In these exceptional dishes, very nice products are offered such as Bavarian tomato, cold lobster in cold, mushroom crumbles of Paris, which is one of the chef’s specialties, modern tourtatouille, sole, black & white squid, foie gras, sweetbreads in unique texture, meringue in nugget, soufflé and intense chocolate. Such remarkable flavors!

Océane Fiaschi

2018-11-14T14:55:20+00:00