In April, , Le Baudelaire, the starred restaurant of the Parisian lodge Burgundy, welcomed its new chef, Anthony Denon. After two years at the Auberge du Jeu de Paume, the younger chef returned to the capital with the goal of making a “culinary rendezvous” in this gastronomic establishment. A spot where gourmets can savor the classics of French cuisine and be stunned by explosive mixtures of flavors. For Anthony Denon, cooking is a family affair. His father, chef of the Bouillon Chartier, plunged him into this world, which might never depart him. He then educated with nice figures: Jean-François-Piège at the Crillon Lodge, Alain Ducasse in several of his eating places, and Christophe Saintagne, who accompanied him on his journey like a mentor.
The rigor and method that these experiences have given him will end in his own fashion, which he applies at this time in the new menu of the Baudelaire. It is “healthy, modern, timeless” and places the vegetable at the middle of the plate. In his kitchens, the merchandise are organic, from the Ile-de-France area, and are processed of their entirety to scale back waste as much as attainable. On the Bar Le Charles, Anthony Denon also has his say. The menu is predicated on a bistronomic proposal for metropolis dwellers on the lookout for a quick meal with the gifted chef’s signature.
At Le Baudelaire, Anthony Denon gives “experimental dishes” that may impress lovers of French cuisine.
Le Burgundy Paris
6-8 Rue Duphot, 75001 Paris
L’article Anthony Denon new chef at the Burgundy Hotel in Paris est apparu en premier sur Galerie Joseph.