All the summer flavours with Mathieu Emeraud in La Cour Jardin of the Plaza Athénée

All the summer flavours with Mathieu Emeraud in La Cour Jardin of the Plaza Athénée

At the Plaza Athénée Hotel, chef Mathieu Emeraud harmonises all the flavours of the summer in the garden courtyard.

This summer, we’re savouring the flavours of the Mediterranean in the courtyard of a grand hotel, made over by designer Bruno Moinard. A moment of glamour presided over by Mathieu Emeraud, a chef who did all his training with Alain Ducasse, at the Hostellerie de l'Abbaye de la Celle, in Provence, and at the Louis XV, in Monaco, after a brief escapade at the Trianon Palace of Versailles under Gordon Ramsay.

Mathieu Emeraud : Mediterranean cuisine for the summer

Wrought-iron furniture, fresh green vines, red awnings and parasols have at last taken up their positions for the summer. Hidden from view on the très chic Avenue Montaigne, this true garden of flavours, a temple of Parisian luxury and of international hotel class, attracts a unique clientele made up of gourmets, VIPS and incognito stars coming to strut their stuff in front of the menu.

Hôtel Plaza Athénée chef Mathieu Emeraud
Mathieu Emeraud’s watchword is his customers’ pleasure. © DR

Scrumptious sweet-and-savoury dishes

With the elegant tableware, these recipes are just irresistible : cookpot of vegetables in a wild thyme jus, Greek-style blue lobster, a ceviche of wild sea bass, skin-seared fillet of seam bream, Landes chicken suprême on a bed of girolle mushrooms, and Corrèze veal with gnocchi and shredded olives. Order small portions to make the most of it ! And to crown your meal, Angelo Musa, elected Pastry World Champion and Best Craftsman in France, is serving up fresh and light fruit-based creations, to be tasted in the great outdoors of Paris. Average price per person : 90 €.

Hôtel Plaza Athénée la Cour Jardin foie gras
So pretty we’re afraid to touch, the foie gras dish is a high moment of gastronomy. © AL
Hôtel Plaza Athénée la Cour Jardin red mullet
A house classic, the red mullet niçoise and socca is an example of the technical mastery of the kitchen. © AL

A garden courtyard under the stars...

25, avenue Montaigne, 75008 Paris. Open 7 days a week, hours of operation until 10 p.m. Contact : 01 53 67 65 97 and