Wine pairings are so yesterday

Dining in France is always an extraordinary experience and the chefs there continue to innovate in order to capture the palate of even the most dedicated gourmand.

You should know about a few exciting new innovations at Fauchon L’Hotel Paris — Paris’ first Gourmet Hotel — where Chef Baptiste Limouzin has taken the helm at The Grand Café Fauchon.

FOOD & TEA PAIRING

Tea plays a very significant role in the history of the FAUCHON food brand, as they introduced fruit-flavored teas in the 1960s as a result of an import partnership with Air France. Wine pairing menus are, of course, quite common, but here’s an interesting twist: The Grand Café Fauchon now offers a food and tea pairing option. ​ Today, the restaurant pays homage to the brand’s tea roots by offering tea pairings for all of its menus as well as for a la carte items. The menus are here and I have photography of the pairings here.

FAUCHON PRODUCT IN EVERY DISH

The Grand Café Fauchon also offers a lunch and dinner menu where the chef has specifically incorporated FAUCHON-branded products into every dish as an innovative twist and reverence to the brand which started it all. For example the menu features Smoked Salmon with FAUCHON Rose Petal Preserve; Mackerel flame-tempered with matured soy marinade and FAUCHON Mango, Passion, and Orange flavored black tea; Filet of Challans Duckling with FAUCHON Acacia Honey from France; and a Lemon Cream And Vanilla Tartlet with FAUCHON Bitter Orange Jam, just to name a few. Again the complete menu is at the link above and some photography is here.

MEDIA CONTACT:
​Jane Coloccia
​JC Communications
​Jane@JCCommunicationsllc.com
​917-930-0062