Les Agapes - Six Courses Menu
Price: €295
The Escoffier Soup
The Pâté en Croûte Pie
The Majestic Crustacean
or
The Brioche Marie-Antoinette Caviar Sup. €70 | €150
Les Apprêts
The Dieppoise Turbot
or
The Yellow Wine Zabaglione and Nuts Sea Bass
or
The Madame de Maintenon Roasted Veal
or
The Black Fruits Pigeon
The French-Style Vegetables
The French Cheese
The Interlude
The Belle Époque Great Dessert
or
The Angels’ Vanilla Spirit Sup. €20 | €50
Les Quatre Saisons - A vegetarian menu served on request €275
History of Great French Cuisine
Since it opened in 1913, the Plaza Athénée has embodied this promise at the heart of 25 Avenue Montaigne. Having witnessed over a century of history, it has played a part in transforming this address into one of the leading destinations for Parisian gastronomy. Over the decades, the Plaza Athénée has cultivated an eye for detail, a commitment to excellence in craftsmanship and the ability to reinvent the conventions of its era. Behind its iconic façade and famous red geraniums, the Plaza Athénée has naturally established itself as a benchmark of refinement.
Straddling tradition and innovation – at a time when cuisine can sometimes be fleeting – we wanted to take the time to pay tribute to it through its timeless heritage and its legendary chefs, such as Antonin Carême, Jules Gouffé and Auguste Escoffier…
Thanks to the dedication of our artisans and producers, today more than ever, our chefs Jocelyn Herland and Anthony di Prospero wish to offer you our finest culinary interpretation, one that pays tribute to Paris. Our sweet creations are crafted by our pastry chefs Angelo Musa, Damien Gibault and Lucas Bréson. Our breads are baked by our baker Pierre-Emmanuel Vargas. French-style service, under the meticulous supervision of Denis Courtiade and Anna Crupano, accompanies you throughout your meal, as if it were a delightful journey through time…
The Agapes
In ancient times, the term ‘agape’ referred to meals characterised by sharing, fellowship and conviviality. Today, it evokes the pleasures of the table.
The Soup
Auguste Escoffier, the renowned chef and a figure of French culinary heritage, categorised soups at the end of the 19th century, emphasising that it took nearly a century to bring soups to the state of perfection we see today….
The Pâté en Croûte Pie
Pâtés had been known since ancient times, both in Rome and in China. At the same time, ‘Le Viandier’, a French recipe book from the late Middle Ages (14th century) associated with the name of Guillaume Tirel, known as Taillevent, contained more than 25 recipes for meat or fish pâtés for Lent.
The Majestic Crustacean
Langoustines, lobsters or spiny lobsters… used to be found on every stall at the delicatessens and fishmongers’ in the Paris market halls; nicknamed ‘The Belly of Paris’ by Émile Zola or the ‘Louvre of the People’ by Napoleon I.
The Brioche Marie-Antoinette Caviar
This light, airy brioche is named after Marie-Antoinette, famously reputed to have said “Let them eat cake!” when people protested a lack of bread.
The Dieppoise Turbot
Called ‘water pheasant’ by the Romans, turbot, due to its size, has been the subject of numerous anecdotes over the centuries on how it should be cooked. From Juvenal to Berchoux, from Brillat-Savarin to Grimod de La Reynière... until the invention of a special cooking utensil, the turbotière, which is diamond-shaped.
The Yellow Wine Zabaglione and Nuts Sea Bass
Stemming from the culinary traditions of the Jura, vin jaune – aged for over six years under a veil of yeast in barrels – has for centuries been the perfect accompaniment to fine fish dishes.
The Madame de Maintenon Roasted Veal
Tradition has it that Madame de Maintenon, who was renowned for her appreciation of refined cuisine, though without excess, inspired this dish, which was served at the court of Louis XIV.
The Black Fruits Pigeon
Eaten since ancient times, this dish features a 28-day-old farm-raised Pornic squab that is grilled on the barbecue and served with blue, black, or purple berries such as blackcurrants, cherries, and blackberries…
A vegetarian menu is available upon request.
Please note: the hotel cannot accept payment by cheque. Prices are shown in euros including VAT and a 5% employee contribution. All our beef is sourced from France and the Netherlands. Our mutton, pork and poultry is from France.
