Gastronomy

A very talented designer

The designer Tristan Auer imagined a modern and stylish decor, and as for the Hotel de Crillon and the Bains Douches, this disciple of Christian Liaigre and Philippe Starck, invented here a refined scenery with seductive materials, mirrors and lights. The staff which wears carmine uniformes, adds there a great touch of elegance.

Dinner is served!

Before dinnig, we recommend you to go first to the bar, where you'll see an amazing fresco made with neons, created by the artist Julie Gauthron. Then, we invite you to taste some of the new fusion cocktails prepared by the chief barman Gauthier Zucco. Please try the Godzilla one or the Harakiri! So unusual!
Chef Shuhei Yamashita, from Blackcode's Kinugawa Vendome, practices a Japanese cooking method called "Robata", which uses lava stones for grilling fish and meat. His marinades enhance the dishes to share, like the lamb with red miso ; the beef tataki, flavored with black truffle ; the carpaccio of salmon with Japanese citrus aromas, the maki tempura mixed with foie gras and grilled eel. All this is served with a nice selection of French wines and sakés. For dessert, go for the frozen Mochi or the lime-yuzu pie by Fauchon! Delicious!

A trendy place

Frederic Gerval receives his guests as friends. On weekends, the duo Marc Zaffuto & Emmanuel d'Orazio, charismatic entertainers of the Paris nights, to whom we owe today the Manko Cabaret - will surprise you by giving chic and fun to the Ran. Florian Sailer also plays pop Japanese sounds! A beautiful gourmet evening to come for you...