Prunier: The revival of a great establishment
"Everything that comes from the sea" is linked to the origin of life and all life must be safeguarded and respected, and that is exactly what the the Maison Prunier has been striving to do for over a century now! Well-known and acclaimed for its French caviar assortment, this place of fine dining is popular amongst seafood lovers. Today, the Maison Prunier renews with its origins and displays in its dishes as well as in the dining room, a world entirely dedicated to seafood products. For our great delight...
The classical air: the Prunier Restaurant
In its two Parisian establishments, the Maison Prunier offers a potpourri of fish, oysters, shellfish and seafood. In an extraordinary Art Deco setting, the Prunier Restaurant on Avenue Victor Hugo which wasestablished in 1925, offers royal dishes, cooked with simplicity. The bouillabaisse (French Provençal seafood stew), the whiting ‘Colbert’ or the lobster Thermidor… along with the Zeeland oysters from the Netherlands or the Colchester oysters from Great Britain, and which rival in savour with seafood such as the giant Kamchatka crab, sublime blue lobsters or Breton langoustines. Its Chef, Eric Coisel enjoys working with seafood and his creations are delicious. Don’t hesitate to try the bass caviar with oyster and caviar, an ounce of iodized delicacy!
Moreover Marco, the sommelier of Peruvian origin, has cultivated a playful approach to wine. Stemming from a family of wine growers, his love and his wine expertise are reflected in his choice of wines.
A jazzier theme: the Prunier Cafe
The Café Prunier, with a decor signed Jacques Grange, is an avant-garde and friendly place for those seeking light foods. The cooking styles of Chefs Eric Coisel andRenata Dominik have their differences, but they share a common passion for good taste and quality. In addition to menus put together with fair prices, their menus present Chef’s recommendations that are regularly renewed in an effort to ensure delicious dishes whose savour and fragrance are in full harmony with the season. Seaweeds are a source of inspiration for the Chef : kombu royal, wakame, nori, dulse, spaghetti or sea lettuce will tingle your taste buds. Light food – mashed rate variety potatoes with pressed caviar, "Christian Dior" egg or the Gourmet Dish, an anthology around the Balik salmon – will delight your senses. More than a century after its establishment, the Maison Prunier has promoted the discovery of seafood products through an open approach, following in the footsteps Emile Prunier, the man known for shaping the institution of French gastronomy.
