Maison Prunier, a veritable Parisian culinary institution for 150 years, continues to shine thanks to its 100% French caviar and iconic restaurant on Avenue Victor Hugo. Recently, Michelin-starred chef Yannick Alléno joined the Prunier team, sharing common values of respect for nature and exceptional savoir-faire. Together, they have created a new spring menu that skilfully blends historic recipes with contemporary tastes.
Spring menu staples include Œuf Christian Dior, sole à la meunière, fried whiting à la Prunier and the House’s signature caviars. Refreshing novelties feature carefully selected seasonal products, such as blanc de Saint-Pierre with cockles, surprise crabmeat with fennel crab jelly and pan-fried pollack with lemongrass.
The desserts on the menu offer a regressive sweet touch, perfectly executed with spiced hot chocolate profiteroles, snow eggs with Madagascan vanilla cream and exotic fruit cheesecake.
Prunier has also recently opened a champagne bar where bubbles from prestigious vintages such as Dom Pérignon, Taittinger, Duval-Leroy and Lombard swirl in flutes on authentic Carrara marble. The place is frequented by a colorful fauna of regulars, world travelers, creatives and the curious.
Now open 7 days a week (from May 2), and with the addition of a seafood brunch, Prunier Victor Hugo is positioning itself as a must-visit address for Parisian gourmets. The excellence of the Maison and its DNA of yesteryear remain faithful, while having the capacity to reinvent itself and gain in modernity.
In short, Maison Prunier continues to make Parisian gastronomy shine around the world with sophisticated, devilishly tasty dishes and carefully selected seasonal produce. Whether you’re looking for a romantic dinner or a seafood brunch, Prunier is the place to go for a memorable culinary experience.
Cette publication est également disponible en : Français (French)
