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An Opera-inspired Christmas!

This year, the Grand Hôtel offers its share of holiday surprises once again.

Our recently arrived Executive Chef, Laurent André, and our Pastry Chef Dominique Costa, are proud to present an original duo of revisited Christmas Logs. One sweet, one savoury, and both beautifully inspired by the dome of the neighbouring Opéra Garnier.

Sweetly angelic or devilishly delicious? Which will you choose?

Devilish:

Imagine a dome shaped from pure Landes duck foie gras, cooked in its own fat, enhanced with gingerbread spices, figs comfit and topped with a velvety smooth cocoa coating.

Angelic:

The sweet yule log, designed by Pastry Chef Dominique Costa in collaboration with Laurent André, proves that a sweet tooth is not always a bad thing. Who will be able to resist the madeleine cake topped with Corsica mandarin marmalade, delicately draped in fromage blanc and a Champagne gelée.

The yule logs are available from Monday, December 19th, 2016 until Sunday, January 1st, 2017 included. They are made for 6 to 8 people. It is possible to enjoy one at the Café de la Paix or to order one to enjoy at home (must be ordered 48 hours in advance by e-mailing cafedelapaixparis@ihg.com).

Whether you are wishing a Merry Christmas or bringing in the New Year, the Grand Hôtel provides an authentic and traditional ambience for your holiday meals and celebrations, themed on the Paris Opera House and its iconic Nutcracker ballet.

We hope to welcome you to a festive Christmas or New Year’s Eve meal. The whole kitchen team, under the leadership of Laurent André, is busy preparing this year’s holiday taste sensations.

An exceptional six-course fixed menu will be served on the evenings of December 24th and 25th. Chef Laurent André has tweaked the classics, combining foie gras and scallops, for example. The Yule Log will be the crowning finish to the feast.

And you won’t want to miss our holiday brunches complete with special seasonal events.

On New Year’s Eve, you will enjoy a succession of succulent dishes combining surf and turf, such as white bass and Alsatian venison.

For more information, view all our menus here.