For the first rays of sunshine of the year, the Jardin du Mandarin Oriental in Paris is offering a new springtime menu that’s as refreshing as it is delicious. For the occasion, it has been given a makeover with new furnishings.
In the Camélia restaurant, Thierry Marx has created a colorful, gourmet menu featuring tasty “Green asparagus in chaud-froid, onion emulsion, watercress cream, French caviar”, a “Tourteau en raviole bras croisés”, a “Saint Pierre rôti, petits pois à la française au lard de Colonnata, coulis aux trois menthes” or a “Selle d’agneau rôtie, jeunes légumes cuisinés en cocotte, jus perlé”. To end on a sweet note, it’s hard to resist the new creations of pastry chef Pierre Mathieu: Etna, an almond Streusel, pistachio/almond dacquoise, grapefruit heart, pistachio bavaroise, or Andalousie, hazelnut/chocolate crunch, hazelnut cookie, yuzu cream, smooth hazelnut mousse.
To please all gourmets, Pierre Mathieu has concocted a new menu of homemade eskimos, with tempting flavors including a “Strawberry, raspberry and red berry coulis, white chocolate coating”, a “Blood orange and lemon sorbet, citrus and Grand Marnier coulis, white chocolate coating”, and for chocolate lovers, a “Venezuela 62% chocolate ice cream, chocolate caramel and milky crunch balls, dark chocolate coating”.
Last but not least, don’t miss the Table du Jardin, a very special, delicate and precious table created by the Jouin-Manku agency, where guests (up to 6 people) can settle down for a drink, lunch or dinner à la carte at Le Camélia.
In Bar 8, the bartenders have created new cocktails to celebrate the garden’s reopening. The “Summer Sour”, a blend of grapefruit juice, Champagne and Aperol, and the sake-based “Japanese Spritzer” will be the star cocktails of the summer season, ideal for sipping in the shade on the bar’s terrace. Original, the cupcake-inspired “Summer Cup” subtly combines aromas and textures with a blend of apricot, Bacardi and Marashino liqueur, topped with a lightly lavender-scented espuma. The unusual “Smocking Smith” is a surprising cocktail based on mezcal, a smoky spirit with citrus notes, a tasty discovery for initiates. A refreshing menu of Ice Teas will also make you want to laze in the sun: Peach, Jasmine, Mango Ice Tea (Assam tea infused with dried mango).
This will also be an opportunity to travel through Bar 8’s ” Street Marx ” menu, a selection of tasty street food recipes created by Chef Thierry Marx. The menu also includes recipes full of sunshine and spring flavors, such as Caesar salad and Thai beef salad, or the classic tomato & mozzarella bagel.
Following on from its work on the restaurant and garden areas when the hotel opened, design agency Jouin Manku has created new furniture, while preserving the intimate atmosphere of this Oriental-inspired haven of peace: the armchair is available in high seats, high stools and consoles in perfect harmony.
As a result, the Camélia and Bar 8 terraces now serve around 100 people all day long.
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