Let’s Go To Lasserre : Fr/ame Launches : Shop-Brunch Paris, C’est Chic & Hema

Let’s Go To Lasserre : Fr/ame Launches : Shop-Brunch Paris, C’est Chic & Hema
Claire Heitzler’s Séquence Sucrée « It’s a journey, an alchemy of associations I’ve been inspired to create based on feedback from clients and my spirit of culinary adventure », explained Claire Heitzler, Chef-Pâtissier at Restaurant Lasserre, Paris. This is how super-slim 30-something chef Claire describes her new concept which took nine months of research to realise. Along with her team there’s the support and confidence of Lasserre Executive Chef, Christophe Moret and Chef sommelier/Restaurant Director, Antoine Petrus. Séquence Sucrée is neo-culinary art, served on delicate white tableware designed by « the potter » Sylvie Coquet. « Beer’s the new champagne », announces MOF sommelier Antoine Petrus, brandishing a handsome bottle of perfectly chilled Belgian Bière, Brasserie Cantillon, Lambic-Vigneronne, brewed with Italian muscat grapes. Claire answers with warm shortbread biscuits studded with chocolate beans. Escargot shaped cereal and buckwheat bread, hazlenut cream for spreading. A scoop of vanilla bourbon ice-cream, a drizzle of special edition Vinaigre d’Xeres. To follow : blind tasting you may mistake the delicate Autriche, Burgenland, Beerenauslese Jéroboam size bottle, 2011, Kracher for Château d’Yquem !  Matched with the main : Confit of Petits Pois, basil, rhubarbe, mopped up with the bread, it’s pure astringent perfection. « From my original template I’ll change ingredients with the seasons », says Chef Claire presenting : Artichokes au lait caillé, olive oil. Petrus serves a well balanced Mosel, Riesling Spatlese en Jéroboam, Josephs höfer, 2007, Reichgraff Von Kesselstatt Next is Parfait a l’orge (barley) maltée, sorbet fraise et fraise des bois. Feuillantine au chocolat salée, fumée. Miniature tartelette citron & Religieuse au Chocolat, paired with Rasteau, Ambré, 2012, Domaine des Escaravailles Suisse, Valais, Alchimie, 2003, Christophe Abbet et Antoine Petrus. « Breaking the codes, that’s what it’s all about », we’re writing a new page in the history of Lasserre », says Petrus. Claire Heitzler, from Alsace, learned her craft at Troisgros, Roanne and with Thierry Mulhaupt, Strasbourg, acquired international experience at restaurant “Beige – Alain Ducasse”, Tokyo, then a stint at The Park Hyatt Dubai, before returning to France at The Ritz and, since 2010 Restaurant Lasserre, Paris. A coach to the French winning team at Mondial des Arts Sucrés 2014, Heitzler was voted Pâtissier de l’Année 2012 & 2013. “Pâtisserie is not difficult, just precise”, she says. To sum up: Séquence Sucrée : an exciting, original adventure. Read, eating works of art. Because you’re worth it. Lasserre, 17 avenue Franklin Roosevelt, 8th M : Champs Elysees Clemenceau, T : 01 43 59 02 13 Valet Parking, Dinner only Tues-Sat Séquence Sucrée – 150-250€ Lunch Thurs-Fri – 90-220€ FR/AME There’s a new toque in town, creating California Cuisine in the shadow of the Eiffel Tower, meet and greet Andrew Wigger en direct du Californie, go to this site. Find FR/AME at Hotel Pullman, recently re-looked by starchitect Christophe Pillet (ex- Starck : Hotel Sezz, Paris etc.) The airy contemporary brasserie, with open kitchen as big as a prairie, sunny terrace,  the Eiffel Tower as table center, is a West-Coast in Paris experience : combining the best of both worlds. FR/AME – acroynym for France/ America. Sweet eh ? « If you want a hamburger at 9 am it’s possible, everything’s possible here », says Wigger, who grew up in Missouri, apprenticed in Kansas City, continued with chefs Lidia Bastianich, Michael Smith, Kevin Dundon and Pascal Olhats at The Brasserie, Newport Beach. « My family are farmers, my background is huntin’, shootin’, fishin’. Respect ! » says Wigger of his products. As you study FR/AME’s menu, order a cocktail Calafia Creole, daiquiri, rum, lime, absinthe, sage, nibble savoury lime & chili popcorn. Or, wander over to the Enomatic Bar, where Olivier Poussier’s selection of world wines are displayed, pour a glass of California, French or world wine. Or, order from the extensive wine list. From the open kitchen food to eat with your hands : Ceviche of tequila marinated fish, mango, guacamole and cabbage tacos. Focaccia is baked with herbs from the potager outside, and honey’s from the rooftop hives. Dishes include : Poulpe grillé, houmous, petit pois frais, citron, and capers. Boulettes façon Asiatique, wok fried vegetables, piment, sauce bbq HOISIN : Salads for the ladies who do : Steak & Egg : Wigger’s spin on heavenly hamburgers, say, Gruyere, confiture de poivron rouge & tomato, roquette, avocat frit, aïoli `a la coriandre. YUM ! Sides include Mac « n » Cheese, Frits Maison. Chef’s sophisticated signature spin on « My Style Surf & Turf »  is roast lobster, filet de whisky marinated bœuf, white asparagus, potatoes confit, sauce Sriracha. Desserts change daily,  go for the wicked cheekcake by Sephora Nahon. Chef ! Welcome to Paris. FR/AME 28 rue Jean Rey, 15th M : Bir Hakeim (Line 6) T : 01 44 38 57 77 Open 7/7 Average Spend 35€ Breakfast : Lunch : Tea : Cocktails : Dinner Shop Brunch : The boutiques and the Marché rue Mesnil, between Trocadero & Place Victor Hugo, provide everything for the chic shopper ; « from a pin to an elephant » as they used to say chez Harrods. But where to relax, without sitting in a noisy brasserie : nothing wrong with that, but, a bit of greenery with brunch is a petit + n’est ce pas ? So, connaisez-vous Le Relais du Parc ? It’s a green and pleasant Philippe Niez designed sculpture and planted garden, great for « pipole watching » and, weekends, the achingly cool shop/brunch bunch have rdv sur the shady terrace on squashy Fatboy Sofas or `a table. Child friendly, there’s animation, activities and sensational seasonal food, buffet/brunch style, by talented chef Stéphane Duchiron ; remember him from Les Fougères, Guy Savoy, Lameloise etc ? « I’ve been here one year now and guess what ? There’s four healthy Fougères from Tasmania growing in the garden ! This is obviously where I’m meant to be n’est ce-pas ? Can’t bear to leave ? Get a room. There’s 122 & 4 suites, nous allons rester pour quelques jours cheri/cherie ? Shop Brunch Hôtel Renaissance Paris Le Parc Trocadéro, 55-57 Avenue Raymond Poincaré, 16th M : Victor Hugo/Trocadero T : 01 44 05 66 66 Every Saturday 12.30-15h Tarif : 38€ Children 6-12 18€ Under 6 free ! Paris, c’est chic The hippest happiest happening guide in town, don’t leave home without it. Gorgeous illustrations by Angeline Melin with English texts by Mary Deschamps. Ze perfect gift. Paris C’est Chic, 13.90€ from FNAC &…

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Born in Hampton, Middlesex, UK, Margaret Kemp is a lifestyle journalist, based between London, Paris and the world. Intensive cookery courses at The Cordon Bleu, London, a wedding gift from a very astute ex-husband, gave her the base that would take her travelling (leaving the astute one behind) in search of rare food and wine experiences, such as the vineyards of Thailand, 'gator hunting in South Florida, learning to make eye-watering spicy food in Kerala;pasta making in a tiny Tuscany trattoria. She has contributed to The Guardian, The Financial Times Weekend and FT. How To Spend It.com, The Spectator, Condé Nast Traveller, Food & Travel, and Luxos Magazine. She also advises as consultant to luxury hotels and restaurants. Over the years, Kemp has amassed a faithful following on BonjourParis. If she were a dish she'd be Alain Passard's Millefeuille “Caprice d'Enfant”, as a painting: Manet’s Dejeuner sur l’herbe !