PASSION FOR CHOCOLATE. www.godiva.be
PARIS Alain Ducasse au Plaza Athénée Never one to rest on his laurels, Alain Ducasse has just turned one of Paris’s most successful restaurants upside down; his three-star Michelin fl agship at the Plaza Athenée has new décor, a new, young chef and a new menu. Ducasse is determined to go back to “l’essentiel du gout”, refl ected in his simply named dishes (“agneau, artichauts”) brilliantly interpreted by Christophe Saintaigne. BRUSSELS Up North While the Grand Place is the heart of Brussels and home to restaurants specialising in traditional Belgian cuisine, a surprising newcomer is proving a big hit. Offering Norwegian cuisine cooked in an open kitchen in front of a minimalist dining room, chef Egil Haaseth delights diners with his salmon with juniper and lingonberries or monkfi sh with fennel purée and glazed beetroots. 36 rue des Chapeliers, +32 (0)2 502 77 29, upnorth.be Un délicieux restaurant norvégien crée la surprise au cœur de Bruxelles. De sa cuisine ouverte sur la salle joliment meublée dans un style scandinave, le chef Egil Haaseth aime à surprendre avec des plats comme le saumon fumé tiède et ses baies de genièvre et airelles ou la lotte avec sa purée de fenouil et ses betteraves pochées. 36 rue des Chapeliers, +32 (0)2 50 277 29, upnorth.be Contributors: John Bruton and Joe Warwick — INSIDER GOURMET — Alain Ducasse a récemment révolutionné son vaisseau amiral du Plaza Athénée, déjà l’un des restaurants les plus en vue de Paris. Nouvelle déco, nouveau chef, nouveau menu, Ducasse revient à « l’essentiel du goût », ce qui se refl ète dans les noms simples (« agneau, artichauts », « canette, navets »…) de plats brillamment interprétés par le jeune chef de cuisine Christophe Saintaigne. 25 av. Montaigne, 75008, +33 (0)1 53 67 65 00, alain-ducasse.com LONDON Powerhouse Porter To celebrate its second birthday in London, the award-winning Battersea microbrewery Sambrook’s has added a third beer, a London porter, to its line-up that includes the Wandle and Junction ales. Called Powerhouse Porter, it’s available from the brewery shop and selected quality pubs and retailers throughout London. Unit 1 & 2 Yelverton Road, SW11, +44 (0)20 7228 0598, sambrooksbrewery.co.uk Sambrook’s, la micro-brasserie primée de Battersea agrandit une gamme petite par la taille mais pas par le goût. La nouvelle venue, une porter baptisée Powerhouse Porter, rejoint deux ales, la Wandle et la Junction. Disponible auprès de la boutique de la brasserie et à Londres auprès d’une sélection de bons pubs et détaillants. PARIS L’Assaggio Unlike London, Paris does not have a strong gourmet Italian tradition, so the reopening of the elegant L’Assaggio is most welcome. Young chef Gianluca Re Fraschini has worked under Gualtieri Marchesi and tempts diners with dishes such as lasagnete with veal sweetbreads, crunchy green cabbage and chanterelles. Excellent selection of wines and cheeses. Les restaurants italiens raffi nés ne sont pas légion à Paris aussi les gourmets seront ravis de la réouverture de l’élégant L’Assaggio. Les plats du jeune chef Gianluca Re Fraschini, passé par les cuisines de Gualtieri Marchesi, brillent comme de délicieuses tentations, telles ces ‘lasagnete’ aux ris de veau, chou vert croquant et chanterelles. Excellente sélection de vins et fromages italiens. 37 rue Cambon, 75001, +33 (0)1 44 58 45 67 LONDON Hawksmoor London carnivores are increasingly spoilt for quality steakhouses. The Covent Garden branch of Hawksmoor, sequel to the Spitalfi elds original, does generous cuts of British beef from Yorkshire-raised Longhorn cattle, dry-aged for at least 35 days, and sides such as beef dripping chips and roast mushrooms. 11 Langley Street, WC2, +44 (0)20 7856 2154, thehawksmoor.co.uk Le nombre croissant de bons steakhouses ravit les carnivores londoniens. Dernier en date, le Hawksmoor de Covent Garden, petit frère de celui de Spitalfi elds. Copieuses pièces de bœuf britannique de race Longhorn du Yorkshire, vieillies à sec pendant 35 jours et accompagnements comme les frites cuites dans la graisse de bœuf ou les champignons rôtis. METROPOLITAN 45
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