M(ag)
The world of
Tour d'Argent
Creation
The Chef’s new recipe !
Discover the new seasonal recipe from our Chef Yannick Franques: roasted monkfish medallion, accompanied by stuffed morels and a stew of peas and broad beans with vermouth, all elevated by a delicious black lemon sabayon.
Creation
Refinement & the Art of French Hospitality…
Our dining service, orchestrated with elegance and expertise by Stéphane Trapier, Director of Dining, is characterized not only by the traditional tableside preparations and flambéing, which have always contributed to the restaurant's unique atmosphere, but also by the ballet of tail-coated Maîtres d’Hôtel. Through their skill and the excellence of their movements, they provide our guests with precious moments and continue to embody the refinement and art of French hospitality.
Creation
The Rôtisserie d’Argent roast chicken
A signature dish of the house, our half French Label Rouge chicken is slowly roasted in the Rôtisserie d’Argent’s traditional rotisserie. Chef Romuald Sinnan enhances it with a silky potato mousseline and a rich, glossy jus. A generous recipe designed to be shared by two… and savoured without restraint at the table of the Rôtisserie d’Argent.
