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GASTRONOMIE

Amandine Chagnot

at the Hôtel Raphael in Paris

Amandine Chaignot is one of the chefs
that we are going to hear a lot about in
the coming years! Finalist in the
Trofémina 2013, this brilliant young
woman manages the kitchen brigade at
Raphaël with flair. You are welcomed
into a more contemporary décor with
huge damask polka dots.

der”, “Fine chicken quenelles with morel jus
and dandelion tips”, “Red mullet cooked au
plat, green beans cooked with Beaux de
Provence olive oil”, delicious !

Amandine Chaignot’s cuisine also offers a
fresh take on the essence of this place; fresh
and poetic a breath of fresh air in this vene-
rable establishment; “ Shredded crab meat
with shavings of white fish, oil and corian-

The welcome in the restaurant is charming;
an essential friendly touch for a business
lunch. The terrace, set on the top floor of the
Hotel Raphaël offers a 360° panoramic view
of Paris and the Arc de Triomphe.

It is the perfect place to enjoy lunch or din-
ner inn fine weather, it is intimate, one of a
kind in Paris with its teak tables and chair,
white linen parasols and lush vegetation.

Jean-Emmanuel Hay

Hôtel Raphael
17, Avenue Kleber - 75116 Paris
Tel : +33 (0)153 64 32 00

www.raphael-hotel.com

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