The Hôtel de Sers, the baby palace in the 8th arrondissement, inaugurates its new garden terrace and spring menu by Chef Ricardo Lucio. On this occasion, we had the chance to sample the cuisine of Chef Ricardo Lucio. A wonderful discovery with Portuguese and Mediterranean inspirations, perfectly mastered technique and meticulous presentation!
Ricardo Lucio’s cuisine, inspired by his native Portugal and his many travels around the world, is reflected in the freshness of the garden-terrace at the Hôtel de Sers, designed by decorator Géraldine Prieur. Between the green wall and the ultramarine blue of the finely striped linen fabrics, guests are prepared to enjoy sun-drenched dishes in an elegant atmosphere, whose subtle conviviality is conducive to tasting and conversation. Laid out on the lawn in the center of the space, the large round table and its Knoll armchairs radiate over the rest of the wrought-iron furniture in the 1900 style, which could be found in an English garden from the turn of the last century. Escabeche de chinchard, consommé de morue à la menthe pouliot et œuf poché pour le Portugal, cochon pata negra palourdes coriandre et pickles, not forgetting a few revisited must-have dishes such as açorda and bacalhau a bras: Ricardo Lucio’s cuisine, supported by Géraldine Prieur’s décor, takes us on a journey to another universe, perhaps that of an Agatha Christie novel in the company of Hercule Poirot…
Amuse Bouche
Foie Gras, Douro Moscatel Mousse and Rhubarb
64° egg, cod and olives
Iberian Pluma, Pepper Barbecue, Green Asparagus and Morels
Douceur Chocolat Caraibes 66%, infusion of coffee and Baileys.
Lunch at the Hôtel de Sers restaurant, Monday to Friday, 12:00 pm to 2:00 pm Dinner at the Hôtel de Sers, Monday to Friday, 7:00 pm to 10:00 pm Starter/main course or main course/dessert menu: 42 euros Starter/main course/dessert menu: 50 euros La Balade de Sers, between host and chef – 3 courses 62 euros – 5 courses 82 euros – Sunday brunch, 12:00 pm to 3:00 pm – 72 euros
Cette publication est également disponible en :
