For a perfect Valentine evening, “La Table du 8″ prepared you an exquisite menu to be savoured “tête à tête”:

***Menu Saint Valentin***

80 €

Apéritif

Coupe / Piscine de Champagne + toast Foie Gras

Champagne and « Foie Gras »

Amuse-Bouche

Huître en gelée

Jellied Oyster

Entrée

Foie gras de canard mi cuit, chutney pommes gingembre

Duck « Foie Gras », apple & ginger chutney

Plat

Bar « Sauvage », risotto à la truffe noire

Wild Seabass, black truffle risotto

Dessert

Croustillant au chocolat

Crispy chocolate cake

Mignardises / Café ou Thé

Sweets, Coffee or Tea

We are proud to announce you that we won second place in the design hotel category of the Hotel&Lodge Award :

 

 

Our chef just changed the menu! Come and discover the brand new dishes!

 

 

For this piece, Wright meticulously rolled strips of coloured paper into cones so he could place them in a specially created clear Perspex grid of thousands of holes. “It was a bit like I was planting and pruning with this one.” says Wright of the process. “I have a bit of a fascination, visually and musically, for Jimi Hendrix – there was a drawing by Martin Sharp, from a photograph by Linda McCartney that I saw when I was at school and cut it out of a magazine. I’d created an image of Hendrix for an It’s Nice That project, and this project allowed me to reinterpret it.”

Visit our press tab, and discover the latest articles about us!

http://www.lamaisonchampselysees.com/press_articles.html

 

 Enjoy an incredible New Year’s Eve in Paris Champs Elysees !

The New Year’s Eve dinner for 2 in our restaurant “La Table du 8″ where Benoit Hilaire, our head chief, will make you discover its menu combining tradition and surprise.

 

Enjoy your dinner with champagne

1 bottle of ‘Cuvée Laurent-Perrier Brut’ per person

OR

½ bottle of champagne ‘cuvée Laurent-Perrier Brut’ and ½ bottle of red wine

Amuse-bouche

Lobster soup

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Appetizer

Cress cream with Scallops tartar

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Main Course

Roasted fillet of John Dory, steamed leeks and shells

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Roasted farmed Capon, black truffle homemade potato purée

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Selection of refined cheeses

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Desserts

Chocolate macaroon and poached tangerine

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1 bottle of mineral or sparkling water

1 coffee with delicacies

After dinner …

Try “the Grand 8” ! Cocktail prepared by our chief barman