M(ag)
The world of
Tour d'Argent
Creation
Chef’s recipe : line-caught sea bass
Chef Yannick Franques presents a new creation : line-caught sea bass. Pan-seared to perfection, the fillet is served with cauliflower and toasted almonds. A silky saffron sauce from Île-de-France enhances the dish beautifully. A refined creation now available on the restaurant’s menu !
Creation
Le miel de tournesol : a delicate creation by Mourad Timsih
La Tour d’Argent presents “Le miel de tournesol” a refined creation by our Pastry Chef Mourad Timsih. This dessert highlights sunflower honey harvested near the Fontainebleau forest by the Hamette family, beekeepers for five generations. It combines a light honey mousse, a candied lemon zest marmalade, and a refreshing sorbet, creating the perfect balance of sweetness and freshness. A creation to discover now on the restaurant's menu.
News
Masterclass : blending & creating cognac XO
On Monday, April 14, the Bar des Maillets d’Argent invites you to an exclusive Cognac masterclass in partnership with Maison CAMUS. In the presence of Frédéric Dezauzier, Ambassador of Maison CAMUS, you will be introduced to the subtle art of blending. Experience a unique hands-on creation as you craft your own Cognac using five distinct XO cognacs, each with its own aromatic profile: Floral & Mineral, Spices, Fruits, Wood, and Maritime Iodine. You will leave with your personalized XO Cognac blend, elegantly presented in a bespoke case designed by Ateliers CAMUS.
