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Pouilly-Fume Pierres de Pierre at Magnolias

Two years have passed since Les Magnolias - DevanturePierre-Henri Morel and Jean Morel took over the Magnolias, renowned restaurant in Perreux-Sur-Marne, East of Paris.

In this gastronomic adventure, the young Chef Pierre-Henri Morel is accompanied by his father, Jean Morel. Previously hotel manager for the Accor Group, he wanted to give his son a little help by offering him to run the Magnolias.

However, it is not easy to succeed starred Chef Jean Chauvel, who “turned this suburban table into an institution, a place full of gastronomic discoveries”1. But, for the Chef Pierre-Henri Morel, the star of his predecessor is not an obsession. First, the father-son duo tries to maintain the renown of the establishment as well as its cuisine. And it is already done as the restaurant is actually awarded by 3 toques Gault & Millau.

Les Magnolias - SalleMost of the team continues to operate in welcoming the finest gourmets in this “refined and chic setting” 2. In this cosy atmosphere, velvet seat covers and woodwork are appropriate. Besides, the elegance of the place lends itself to temporary exhibitions of painters and sculptors that are regularly settled in the main room.

In the kitchen, the Chef Pierre-Henri Morel busies himself so that customers could enjoy a “sincere cuisine”1 made of creative, visually appealing and delicious dishes. Indeed, the Chef, who worked previously in famous restaurants such as le Crillon or la Plaza Athénée, is attentive to the presentation he gives to his Asian-influenced plates3 and makes sure to use high-quality products coming from Ile de France region. For this, he selects his providers in Rungis “through a meeting and a trust-based partnership of excellence”4.

« Pierre Henri Morel knows how to make chic and spectacular without forgetting flavours », Gault & Millau 2016.

Les Magnolias - Plats

For the wine, a young sommelier has joined the team : Mickaël Haelling, who worked before at l’Atelier de Joël Robuchon. This one continues add wines of vignerons indépendants to the 230 references of the cellar but also organic wines1 and makes sure that there is at least one wine of each French regions. Today, our Pouilly-Fumé Pierres de Pierre 2014 has been selected to complete the restaurant cellar. Thus, you can combine it with crayfishes “Pattes rouges”, with orange-perfumed baby carrots or a crunchy semi-cooked tuna with Japanese plums, young vegetables and nettle exctractions4. And for the finest gourmets, the best is to let the Chef leading you with his Menu Découverte.

Sources (text and photos) : 1 Gault & Millau 2016 ; 2 lafourchette.com ; 3 Guide Michelin 2016 ; 4 lesmagnolias.com ; 5 leparisien.com

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Pouilly-Fume Villa Paulus at the Auberge du Père Bise

Actually centenarian, the Auberge du Père Bise had become through the years a key place of the French gastronomy. Created in 1903 by François and Marguerite Bise, this family institution maintains its “sweet life” in the village of Talloires.

Auberge du Père Bise

Père BiseToday, the Chefs Charlyne and Sophie Bise, last members of the family, and their team welcome you in a unique place in the banks of Lake Annecy . Having lunch in a summer garden with an exceptionnal view on water or having dinner by the fireside? The choice is yours…

 

After one century of culinary traditions, the establishment has lost none of its renown and keeps maintaining its Michelin star. Here, “elegance and simplicity” are the watchwords. Sophie BiseA traditional ambience, as well as the search of excellence prevail. In the kitchen, the Chef Sophie Bise ensures that authenticity is kept while imposing her personal touch. Creative, this one proposes refined dishes on the menu, realised with regional and local products, in the respect of seasons. The menu “conformed with her taste and aspirations” is a genuine “invitation to pleasure and tasting”. “I want people to find emotional values of past generations. But I can’t renounce to my personnality and desirs by bringing boldness and creativity”3 , she reveals to Relais&Chateaux.

Guide Michelin 2016 : And in the plate, the great classicism competes with modernity, with delicacy, flavour and precision.”

Père Bise Plats

Père Bise RestaurantConcerning wine, the Auberge du Père Bise provides a list of wines from “an exceptionnal cellar”2 composed of “historical crus”2 as well as regional wines and from now on, of our Pouillly-Fumé Villa Paulus 2013, that you can combine with a steamed Wild Turbot or a Crayfish of ‘our lakes’, in Marguerite Bise’s style.

 

Sources (text and photos) : 1 : www.lafourchette.com ; 2 : www.perebise.com ; 3 : www.relaischateaux.com ; www.iloveemotion.com.