Caviar galore with Eric Coisel, the star chef of restaurant Prunier
With a new edition of the first box of French caviar, created in 1921, Prunier launches its end of year festivities, showcased by chef Eric Coisel.
On New Year's Eve, Eric Coisel will present the most beautiful table settings of his Art Deco restaurant's to honor his guests. Far from being frustrated when attempting to cook this fragile gastronomic product, the chef excells at enhancing it. A high performance that the former star chef of La Mirande, in Avignon, learned during his 13 years of practice in the Parisian temple of caviar.
Prunier, made in Caviar
At the tables of this French house, constantly reinventing itself, aficionados will be able to find the savours contained in the new edition of the first box of caviar it created in 1921. Buoyed by an annual production of 13 tons in the region of Aquitaine, the famous house wishes to finally make this prestigious delight more accessible by diversifying the different ways of savouring it.
Black gold for every dish
While perusing the menu for the last evening of the year, you will be offered a wide array of choices between the special oyster with caviar, the carpaccio of beef filet with caviar, the Christian Dior egg with caviar, scallops with caviar, poached bass with cream of caviar, and even a caviar macaroon to end this feast on a high note. To be enjoyed with pleasant company…
Dinner for the 31st of December 2018: €235, in 5 services (beverages not included)
- 16, avenue Victor Hugo, 75116 Paris. Tél : 01 44 17 35 85