This is a guest column from my colleague Marc van der Tang. Prior to the opening of Okura’s newest culinary development Marc visited Paris. Chef Marc will be the new Chef the cuisine of this new restaurant. He can also be followed on www.twitter.com/chef_marc.

On Sunday 21st of November Iiro (Executive Pastry Chef) and I arrived in Paris. We started out with an a la carte dinner in the Alain Ducasse Brasserie. We only ordered a main course and dessert. We were welcomed perfectly with a glass of nuts as an aperitif and a bisque as an amuse. They also presented us four different kinds of bread rolls in a large wooden dish. As main courses we ordered Boeuf Tartare and a Veau Filet. Both dishes tasted really good. The presentation of the desserts was very nice and original.

The next morning at 8 am we had breakfast in Hotel Bristol. The hotel has two restaurants which both serves breakfast. We had ‘petit déjeuner’ in the modern-classic three starred restaurant ‘Le Restaurant Gastronomique.’ At the table they directly served water. On the tables there were four kinds of jam and two types of sugar. After that they asked us for coffee/tea or orange juice and handed over the menu. Our breakfast came from the kitchen presented on a dinner-tray. Presented in a basket were croissants, mini baquettes, chocolate buns, pastry and a brioche. Next to the continental breakfast we also ordered a la carte. Oeuf Benedictine with two round toasted pieces of bread, a thick slice of ham and two poached eggs cooked au gratin with sauce hollandaise and black truffle. An other a la carte dish was French toast with beated, sweetened cream and maple syrup. Both well prepared. When we found a chipped water glass, they brought us champagne! This made it a continental, a la carte and champagne breakfast, all in one!

At 4 pm we had a high tea reservation at Hotel Le Royal Manceau. This was served in the Le Grand Salon. This is actually a combination of lobby, bar and salon. Because of the interior, usage of pillars and drapes the room actually had a homelike feeling.

From 10.30 to 23.00 they served ‘’All day dining.’’ A small menu which is served next to their restaurant menu. The menu can be ordered for breakfast, lunch and dinner. They also have an Italian restaurant. On the menu served a small Ceasar salad with choices to extend it. You could also order different kinds of cheese and they had different types of burgers. There were also salty snacks like nuts and cheese sticks. The menu also had a chapter with cocktails, alcoholic and non- alcoholic beverages.

At 3 pm they served the high tea. This consisted of cakes, petit fours and teas. We could choose from 10 different kinds of tea and they also have a variety of coffee. ‘Cause of a playful design of the menu it didn’t look like a bible at all! It was a very nice menu. We ordered the ‘L’heure du the Royal.’ It had very good quality and nice presentation. The tea was prepared in front of us, they kept track of time so the tea wouldn’t be too strong. That afternoon the Salon was really buisy. We we’re the only ones who ordered the ‘Royal The.’ Others ordered a la carte, tea with a pastry or macaron.

From our trip to Paris we can conclude the following, we have got a lot of inspiration about how to do certain things, how not to do certain things and how to do it better! Quickly back to Okura!

A tout a l’heure,

Marc van der Tang & Iiro Heinila