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Tour d'Argent

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.

Creation

Terre d’Argent : an immersion into the Camus experience

At the Bar des Maillets d’Argent, the Camus experience celebrates cognac through three signature cocktails crafted by Diego d’Agnolo. The Terre d’Argent, the first in this collection, combines buckwheat soda, Camus Bar des Maillets d’Argent cognac, Cocchi Americano Bianco, and a touch of apricot eau-de-vie. A subtle balance of woody and floral notes, inspired by the Hermès scarf gifted to ladies during the millionth duck celebration at La Tour d’Argent in 2003. An invitation to rediscover cognac with elegance and creativity.