September 15th 2014
A return to Jean-François Rouquette's Pur restaurant at the Park Hyatt confirms that this table, despite being under the radar of journalistic trends, has a solid team and delivers high-quality cuisine navigating between tradition and modernity.
Dishes incorporate some bits of Aveyron, the Chef's birth region like those pickled-berries. The gastronomic journey also explores the remote frontiers of Japan with this flavouful Foie-gras shabu-shabu.
Being at the chef's table gives the opportunity to open the dialog with skillful craftsmen all along the dinner.
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| Amuses-bouches |
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| Beef Tartare, mustard sherbet |
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| The Chef's table offers a great view into the kitchen |
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| Chef Jean-François Rouquette |
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| Foie Gras Shabu-shabu, Soba noodles, pickled plums |
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| Girolles, hazelnut and cereals, pickled blackberries, onion caramel |
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| John-Dory, butternut squash, buckwheat clams, lemongrass and ginger |
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| Pigeon breast and its offal cromesquis, sweet-clover, shallot, radish, sweet and sour plums |
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| Dry-aged Beef Filet, Fire-roasted eggplants, blown potato |
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| Fourme d'Ambert and figs |
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| Pear sherbet and Caramel |
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| Passion-fruit Vacherin, old-rum flambéed bananas |
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| Berry salad |
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| All chocolate and caramel dessert |
Pur'
5 Rue de la Paix,
75002 Paris, France
+33 1 58 71 10 60
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