Table decoration
Benefitting greatly from Lalique’s refinement and expertise, the table decorations boast a thousand subtleties: a symphony of crystal and porcelain, tassels, and carefully chosen flowers. The beautifully dressed tables are first of all a feast for the eyes: tablecloths in noble fabrics, glasses, decanters, and door handles from the 100 Points range designed by the wine critic James Suckling. Customers will also discover other creations from the famous crystal works, made for the hotel restaurant with its major partners: Fürstenberg porcelain plates, Christofle napkin rings incrusted with ‘grape’ crystal pieces, and Peugeot Saveurs salt and pepper shakers, perfect replicas of the ones co-created by René Lalique and Peugeot in 1924. The chairs and furniture are also decorated with crystal inlay.
Sauternes in all its forms
Jérôme Schilling is aiming to turn the traditional on its head and experiment with different ways of using Sauternes: infusion, maceration, fermentation, crystallisation, poaching. Everything provides inspiration: grape must, wine lees, vine shoots. The richer and more complex the wine, the greater the possibilities for combinations: ‘It is all about bringing out the qualities of Sauternes in precise gastronomic pairings, enhancing its aromas, highlighting its various shades and playing with textures’. Sweet wine brings other foods into the realm of haute cuisine. Wine serves as a condiment, a mixer or on ice. Head sommelier Adrien Cascio revisits the Sauternes menu every season. The same ambitions apply for desserts. Head pastry chef Stéphane Corolleur is seeking to pair his sweet creations with Sauternes wine: freshness, seasoning and deconstruction all heighten its succulence. The desserts and petit fours also evolve with the seasons.
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