M(ag)
The world of
Tour d'Argent
News
Swinging Monday – April 7
An exceptional evening awaits on Monday, April 7, as we welcome Biddie Briaval to the Bar des Maillets d’Argent for a joyful moment where jazz comes to life through the vibrant and sensitive voice of this talented artist.
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.
