It’s a rainy December day and Alice Bardet is doing what she does best: creating light modern dishes at her jewel-box restaurant in Marché Saint Honoré. Bardet is also good at smiling and waving, a bit like QEII, more useful. Turning away punters is not easy; you have to give the right vibes so the lazy buggers will actually get their fingers out and dial to reserve. Bardet could make a how-to-turn-away-punters-with-charm-and-wit video. People leave with the sort of grin reserved for the likes of me who, having reserved well in advance, close the door, satisfied, having booked a return performance for next week!
40 Place du Marché Saint Honoré, 1st
(Bookmark tireless Tuesdays with Musique Brésilienne: great for making NBF’s).
Elodie cleans, gommages, hydrates my face and slaps on a warm polyphenol de pepins de raisin mask. While that’s doing its thing, my feet are massaged and I’m finished off with the new Vinosource Riche cream, spritzed with L’Eau de Beauté as I sip tisane de la Vigne rouge with cinnamon. On the way home I go to my favourite Marche des Ternes, buy a huge bunch of grapes; I’m addicted now! Why not try the grape cure, sensational after all the celebrations. Or, better still, check into The Meurice T:01.44.58.10.77 or go to the source Caudalie, Bordeaux. Because you’re worth it. And, by the way, the next day I am complemented non-stop for my “bon mine,” the ultimate accolade from the ladies who don’t lunch! Treatment 120€ Vinosource Riche Cream about 22€. Happy Holidays!
If you’re in the area it must be worth a detour?
20 rue d’Artois, 8th (Metro: Concorde)
Reserve on 08.25.32.32.32
Want to cook like Ducasse? Here’s your chance!
Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie.
Brilliantly guided by the distinguished author, Jean-François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art.
Hervé Amiard’s photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey.