A TRIBUTE TO 100TH ANNIVERSARY OF THE LALIQUE FACTORY IN 2022
Chef Paul Stradner introduces:
GOOSE FOIE GRAS – CACTUS BY RENE LALIQUE
RHUBARB – LEMON – BRIOCHE
On the occasion of this exceptional anniversary, Chef Paul Stradner wishes to pay tribute with his team to the «Cactus» motif created by René Lalique in the 1920s. This fascinating pattern enhances some crystal pieces with black enamel dots.
In order to allow you to experience the world of Lalique, he imagined a new dish around this motif in a palette of Art Deco-inspired colors: white and black. The colourless satin crystal is reinterpreted into a delicious goose foie gras coated in black cocoa butter, on a bed of rhubarb, a spring flavour in Alsace, declined here in a variation of slightly citrusy textures.
This dish will be served throughout the year in the Waltz Menu and adapted to the seasons.
For any reservation requests, the reception can be reached by email at firstname.lastname@example.org
or by phone at +33 (0)3 88 71 98 98.
« A tribute to Lalique’s Manufacture 100th Anniversary - Beehives and a vegetable Garden »