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We no longer cook with flambé, in order to keep up with the times. Instead, we poach duck foie gras and make cooked-to-order lobster served whole, and some house-made classics are even finished up in the dining room. For example, the carcass of a Miéral duck is put through a special silver duck press, then its meat is sliced before the customer. It is a magnificent spectacle that simultaneously showcases the team's expertise.
Michel Rostang and I have gathered over 1,300 wines from all over the world over the past 25 years, and we are proud that our cellar is one of the capital's most prestigious. It boasts collectors' wines from legendary vintages, such as the 1875 Château Latour, the oldest bottle in the cellar, as well as bottles from 1961, 1982 and 1990, a 1961 Mission Haut Brion and even a 1947 Cheval Blanc. Each of these years contains incredible sensations...
