In the present day context most of the restaurants are focusing upon classic preparations of dishes and upon creative combinations. This has been possible because of the new chefs who have fine-dining experience thus assisting in creating best restaurants of Paris.
Some Of The Chefs Helping In Creating New Culinary Field Have Been Detailed Below:
Daniel Rose, Spring Restaurant
Daniel Rose is one of the emerging chefs of Spring restaurant who have changed the entire dining experience of the people of Paris. His bright as well as inventive techniques in the field of gastronomy tend to bring an unusual experience for the guests. The menu prepared by him tends to include items that can be easily found in old eatery places but they are prepared in a very light and irrelevant manner thereby making the food extremely scrumptious. Daniel Rose is quite spontaneous by his nature. He tends to alter his menu everyday and doesn’t decide on what to cook until he sees what’s available at the market. Some of the exotic dishes prepared by him comprises of dorade sashimi amuse-bouche covered in leek. He cooks pigeon in a tender way so that the actual taste of the food doesn’t changes.
Arnaud Daguin, Chambre d’hôte
Arnaud Daguin’s menu tends to alter according to season and characterizes vegetarian dishes, duck burgers and desserts with a pure bent. He is the son of Chef Andre Daguin and has a brother named Ariane, gourmet retailer D’Artagnan. He is 52 years old and runs Michelin-starred chambre d’hote. Daguin opened Hegia which is a five-room hotel situated in Basque Country. He tried to create environmentally conscious food making use of the sustainable and natural ingredients cooked for long time slowly. In the coming days this chef is likely to come up with radical vegetarian dishes in his new cafe at IIE Seguin.
Christophe Saintagne, Aux Lyonnais
Saintagne tends to focus upon the ingredient with little flourish as well as less intervention. He aims to have back-to-basics revolution in his three star kitchen namely Alain Ducasse at Plaza Athenee. His menu comprises of different items such as “Duckling, turnips”, Sweetbreads, carrots.” The food prepared by him is quite delicious by its nature and is served in a manner which is extremely presentable. You would get the bacon and the country bread amuse-bouche wrapped in butcher’s paper. Prior to working at Alain Ducasse he has worked with many other restaurants in order to train himself. One of the signature dishes of this chef comprises of the humble vegetable as well as fruit appetizer where the slices of apple, peer, carrot as well as radish are cooked slowly and served with buttery sauce. In the upcoming months Saintagne made plans to offers his guests with off-the-menu specials prepared with exceptional seasonal ingredients.
Jean-Francois Piege, Hotel Thoumieux
Piege Piege runs a small gastronomique restaurant which is 20- seater situated above the brasserie Thoumieux. It looks like a private apartment and is quite unique in Paris. On entering into the restaurant you feel quite exclusive and have a narrow staircase with retro lighting. The menu designed by Piege has the most fascinating feature with list of five ingredients such as langoustines, scallops, beef, lobsters and poularde. Among these ingredients guests tends to choose one, two or three ingredients and Piege prepares a dish out of it. It is to be remembered that Amuse-bouche as well as dessert is similar for all the guests. Piege was 40 years old when he left his position at the controls of two star Les Ambassadeurs at hotel de Crillon so that he can take Thoumieux. Piege along with his friend Thierry Costes opened a modern brasserie that was liked by Parisians soon it was reopened. It had a modern menu characterizing calamari carbonara and churros for desert. This chef was capable of making a dish of delicious, raw langoustines, another out of sliced scallops that was ready to serve when garnished with a thick watercress broth.
Yannick Alleno, Le Meurice’s
This chef has become the stylish proponent of urban farming in France. His objective of saving the Parisian food tradition has seen him reinvent the food items. He also tries to rediscover the locally grown ingredients such as peaches as well as Montreuil. At his restaurant Le Meurice, he tries to prix-fixe Terroir Parisien lunch mixing the tongue-in-cheek with the revamped classical at $105 which is actually mouth watery. His signature dish is Poulet du père Lathuile, which is actually a roasted chicken, crispy and moist in it taste. It is served diced and is usually covered with potato crust.