We invite you to a sensory journey.
Our desire is to take you where you will not go pushing the doors of best restaurants. The culinary adventure that you are about to live you will discover France from Paris to Mont Saint Michel.
Your taste buds will be disrupted by one of the oldest French recipes Mother Poulard omelette where her well by molecular cuisine Starred Chef Thierry Marx.
A place of history and spirituality
A thousand years of history, of faith and human talent have shaped the Wonder of the West, a masterpiece of cultural and natural heritage of humanity.
.
.
Overnight at your hotel.
TRANSPORTS:
ACCOMMODATION:
MEALS:
Hotel Montalembert is the first 5 star Boutique hotel on the Left Bank, located in the glamorous Saint Germain des Prés, Paris. Hotel Montalembert is an essential feature within the Carré Rive Gauche and few steps away from Orsay and Louvre Museums.
He joined the exclusive circle of the world’s greatest chefs since he was awarded three Michelin stars for his work at Hotel Le Meurice in Paris in 2007. Elected Chef of the year by his peers in 2008, his talent lies in reinventing dishes from traditional cuisine, using the finest ingredients and local products with a combination of classic and modern inspiration.
Since then, Yannick Alléno continues to demonstrate he is a challenger, always looking for unique creations. Perfectionist and passionate about food, Yannick Alléno presents a gastronomy which is considered a true art form. Gifted with a strong and creative culinary identity, Yannick Alléno is now one of the greatest chefs in the world, on which gastronomic history will have to lean on.
Although he might not like the title, Alain DUCASSE could easily be characterized as a mogul in the restaurant industry. With – decades in the business, several restaurants under his belt, and an eponymous restaurant group with its hand in everything from actual restaurant operations to consultancy to cooking schools and beyond, Ducasse is a verifiable culinary force. And his reach isn’t just global. By way of his French cooking school and its partnership with European Space Agency, Ducasse is actually sending food into space. “I’m a happy chef!” says Ducasse on his website. With success like his, we’re inclined to believe him.