our commentsHôtel de Crillon, opened its doors in 1909. Built in 1775, Les Ambassadeurs, the ballroom of the first owner the Duke d’Aumont, has retained the opulence of the time with its 25-foot ceiling, Baccarat chandeliers and marble in seven different colors. However, the décor presents a new look with updated materials, colors and shapes. Lighter tones for the curtains, chairs and table enhance the light streaming in from the Place de la Concorde. The chandeliers have been restored to their former splendor. At thirty years of age new chef Jean-François Piège trained with Bruno Cirino, Christian Constant and Alain Ducasse. He was Ducasse’s chef at the Plaza Athénée in Paris, and brought Ducasse’s Parisian venture to stellar highs. His cuisine is always in step with nature, resulting in a menu that changes daily according to the time of the year. Piège limits himself with a choice of three appetizers, three meat courses, three fish courses, and four signatures dishes. The menu includes langoustines wrapped in phyllo, with mousseline and caviar; blanc à manger with morels and crayfish; araignée de mer in basil-lemon sauce, draped under foam from its own juice.
- March 2005
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