Fouquet's #19

NEWSLe Diane :Tél. +33 (0)1 40 69 60 60Ouvert du mardi auvendredi - fermé le samedidéjeuner uniquement,dimanche et lundi.Open from Tuesday toFriday – closed atlunchtime only onSaturday, and on Sundaysand Mondays.SIGNATURE DISHES THAT ARE NOT TO BEMISSED The gourmet Le Diane restaurantregularly invites them onto its menu. Because,year after year, these signature dishes are anundeniable success, and they are frequentlyrequested by this very popular Parisianrestaurant’s customers. Jean-Yves Leuranguer,the chef of the Hotel Le Fouquet’s in Paris and aBest Worker in France, and Christophe Schmitt,the chef of the Le Diane restaurant confirm this:“We create recipes based on the products. Weoften become attached to exceptional productsand the people who produce them, the breedersand farmers.” For this reason, the abalone, afragile shellfish that is hard to find, has beenaccorded a good position on the menu (Seaabalone with crayfish, celery and Granny Smithapple tartare). As has the red mullet, a fish full ofcharacter that both chefs like to work with when itis small in size (Red mullet with Poivradeartichoke fritter, green asparagus from Roques-Hautes and fish bone broth with olives andmarjoram). At the request of certain Le Dianediners, the braised calf sweetbreads with vealgravy and crispy onions has even been the subjectof a cookery lesson given by Jean-YvesLeuranguer. On the sweet side, wild strawberriesand rhubarb (with Chantilly cream and vanillarhubarb) with wild strawberry sorbet combinesimplicity with a perfect balance of thestrawberry, rhubarb and verbena flavours. Thechefs’ final words: “For us, the signature dishes,just like the others, are never completely finished.But when they are, we start creating others.”19