Posted on

Pouilly-Fume Villa Paulus at the Maison Rostang**

What could be better than a cuisine history that continues? The gastronomic restaurant of Michel Rostang, created in 1978 became today the double-starred Maison Rostang, where now four hands cook to delight our taste buds.

Portrait Michel Rostang - Nicolas BeaumannThe establishement gathers the Chef Michel Rostang, whose “cuisine gradually became in line with the greatest tables”1 and its acutal Chef, Nicolas Beaumann. For Michel Rostang, son, grandson and great-grandson of Chefs, gastronomy is a family business. Moreover, this one has learned the job in the most famous restaurants – Lasserre et Lucas-Carton in Paris or even Pierre Laporte in Biarritz. Together, they continue “great classics and contemporary creations”2 through refined plates made from raw and seasonal products.

These flavoured dishes perfectly match “nectars from the restaurant’s cellar”4. The wine list contains no less than 1300 references – 50.000 bottles carefully selected by Michel Rostang and his loyal Sommelier Alain Ronzatti, for who wine is a pleasure rather than an emotion. Thus, we can find “pearls of winemaking arts”3 but also wines from all the regions of the world such as our Pouilly-Fume Villa Paulus 2014, harvested on Kimmeridgian marls.

Then, you could combine it with some specialities such as the croque with Truffles, the soufflé of pike quenelle and its lubster sauce or even the poached Foie gras in a well-seasoned soup, with spring vegetables, sesame oil, mint and wild thyme4. In dessert, the crunchy cigare made of Tabacco from Havana, mousseline of Hennessy Cognac and Marsala ice cream has already made the success of the establishment.

Plats Maison Rostang 2

« More than a gourmet break, a rendez-vous of aesthetes ! », Guide Michelin 2016

Salon Robj - Maison Rostang

Four private rooms are available to customers in that “luxurious and unsual”1 decor : the Salon Art nouveau, Lalique, Robj ou Art contemporain3… All are embellished by amazing art collections selected by Michel Rostang himself. As you can imagine, the Chef is passionate about beautiful objects. And to honour this intimist place, be aware that formal dress is required!

 

Sources (Texte et photos) : 1 Guide Michelin 2017 ; 2 lesgrandestablesdumonde.com ; 3 maisonrostang.com ; 4 lafourchette.com ; 5 Elle Magazine.

Information :

La Maison Rostang, 20 Rue Rennequin, 75017 PARIS – +33(0)1 47 63 40 77

Open from Monday night to Friday noon from 12:30 to 2:00 pm and from 7:30 to 10:00 pm.

Posted on

Pouilly-Fume Villa Paulus alongside the Seine

Looking to escape from the capital? There is no need to travel many kilometers… The restaurant Cap Seguin is waiting for you at 20 minutes from the Champs-Elysées, on the Quai Alphonse Le Gallo, alongside the Seine.

Cap Seguin - Intérieur Extérieur

Created in 1993 by Marc Bungener, this one went into a partnership with Manuel Heurtier ten years after for a renewed success. Today, they warmly welcome you with their team. The sober but elegant decor has been created by the designer interior decorator Pascale de Montrémy, also behind the interiors of the «Petit Poucet», the «Chalet des Iles» or even the «Café de lʹHomme». On the outside, a beautiful terrace offer you a « fabulous view »2 on the Saint-Cloud Park, an « ideal place for a romantic dinner »3… Total escape guaranteed !

Cap Seguin - Manuel Heurtier

In the kitchen, the Chef Manuel Heurtier, trained by the most important names in French gastronomy – Jean-Pierre Coffe, François Clerc or even Jean-Louis Costes concocts you Basque dishes, typical from his region. He puts his creativity and love of good food in his cuisine and proposes a menu « full of life, colours and generosity »4. Between land and sea flavours, his dishes are prepared from raw products depending on the market.

If you like fish, you can enjoy a ceviche of sea bream with lime and coconut milk, served with popcorn and avocado or even gingerbread crusted cod accompanied with pears, mushrooms and cherry tomatoes5 However, if you prefer meat, the cushion of veal and its peas, pickles of vegetables and dry coppa is for you. As you can imagine, « relaxation and gastronomy”5 are on the menu. For the wines, if you want to complete your meal with a white wine, our Pouilly-Fumé Villa Paulus 2014 is now available on the list. And if you don’t drink the bottle you ordered, don’t worry, you can take it with you in a bag!

Cap Seguin - Plats

Sources (text and photos) : 1 bestrestaurantsparis.com ; 2 capseguin.com ; 3 leblogdeboulogne.com ; 4 la fourchette.com ; 5 capseguin.com