The Pullman Paris la Défense welcomes Quinte et Sens, a unique space dedicated to inspired and vibrant cuisine, served up by the expertise of 5 contributors.
With its origins in the luxury trains, offering the first sleeping cars, lounges and restaurants, created in the 19th century, the Pullman brand was relaunched by the Accor Group in 2007. The aim is to make it a benchmark for international upscale hotels. The recently reopened Quinte & Sens restaurant at Pullman Paris la Défense reflects the group’s commitment to excellence.
It was during an inaugural lunch that we were able to discover this restaurant with its modern, cosmopolitan cuisine.
“With Quinte & Sens, we wanted to create a unique culinary experience in perfect harmony with the Pullman Paris la Défense’s upscale international positioning. The five senses are solicited, and as many cooking methods are used to express themselves in a menu without frontiers, supported by the modernity of a completely redesigned setting. A place for living and sharing, conducive to gustatory emotions… For a business lunch
, a dinner with friends or to savor a cocktail, the taste buds vibrate and travel… An atmosphere full of allure and cosmopolitan, characteristic of Pullman establishments!” Denys Sappey / General Manager, Pullman France.
Quinte & Sens, Jean-Paul Corbillet’s inspired cuisine
Jean-Paul Corbillet’s singular career path is reflected in his new Quinte & Sens kitchen. This chef has been officiating in the kitchens of the Pullman Paris la Défense restaurant since 2006.
From the West Indies to the major European capitals, via Asia, he has forged his experience and enriched himself with flavors from all over the world to offer today an inventive cuisine, without frontiers, inspired by 5 cooking methods.
“I designed the Quinte & Sens menu around 5 cooking modes – wok, plancha, grill, rotisserie, tandoor – in the heart of a kitchen open to the restaurant in the manner of a “Show Kitchen”. The idea is to choose the cooking method best suited to each product to express and enhance the quintessence
of its flavors. Our menu changes with the seasons and the markets, with a focus on fresh produce. With this in mind, we also create our own fresh pasta dishes on a daily basis, in shapes as varied as they are colorful.
Jean Paul Corbillet, head chef at Quinte & Sens.
Quinte & Sens, Marcelo Joulia awakens the sense of sight
The work of architect Marcelo Joulia whets the appetite thanks to a skilful staging: a sober play of light underlines noble materials to create a warm atmosphere.
THE VINOTECA bewitched by the nose of Olivier Poussier
Olivier Poussier, voted best sommelier in the world in 2000, has selected wines for Pullman and Quinte & Sens that express all the emotions
of travel, terroirs and encounters. For behind each bottle lies a land, a people, a history… that shapes taste. Through these aromas, the senses are awakened and are in unison with the cuisine of Chef Jean-Paul Corbillet.
“The wine list is made up of wines selected according to essential features: the balance of the regions, the promotion of winegrowers who respect the terroir, the choice of a well-known or little-known appellation through precise cultivation and vinification
. As for food and wine pairings for a meal tasted at Quinte & Sens: tapas can be accompanied by a
simple wine of varietal expression, digestible and fruity. To appreciate the scallops, a Sancerre wine like Alphonse Mellot’s Moussière, aromatic and mineral, plays with this dish with precision and persistence.
For Tandoori monkfish, it’s a precise match that consists in taking advantage of the power. For this, the aromatic potential of the Condrieu appellation is able to match this type of segmenting cuisine. Viognier is a spicy, aromatic grape variety, and the climate of the northern Rhône Valley gives it nobility and great stylistic finesse.”
Olivier Poussier, world’s best sommelier in 2000.
LE BAR – AFTER AND TAPAS by Alberto Herraiz
Arriving in Paris over 16 years ago, Alberto Herraiz has established his Castilian gastronomic heritage. His cuisine combines all the ingredients of good taste with conviviality and a selection of quality flavours. This chef has broken with the codes of the classic meal to create a menu of creative and original dishes to be enjoyed at any time of day… Between “before-lunch” and “after-work”, he reinvents the gourmet break!
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