A few days ago, we had lunch at Maison Blanche, the famous Parisian establishment located above the Théatre des Champs Elysées, to discover the menu of new chef Fabrice Giraud. He will be celebrating the 25th anniversary of the Maison Blanche restaurant. The menu, as refined as ever, marks a clean break with its predecessor and focuses on authenticity and products.
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- MAISON BLANCHE Paris, le 19/05/2011
Inspirations and spring menu by Chef Fabrice Giraud Fabrice Giraud brings sunshine to the refined dishes of Maison Blanche, which he varies according to the season and market arrivals, enriched by his many discoveries brought back from his travels around the world: Lobster bavarois with cauliflower, hake in bohemian style, lamb yoghurt with grilled eggplant gnocchi, monkfish à la parisienne… An authentic menu with a singing accent.
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A selection of starters, main courses and desserts
Veal tartar, mango and coriander, fragrant oils
Peas in a cold velouté, strips of smoked duck and fresh goat’s curd from M. Fabre Blue lobster confit, cauliflower bavaroise, melba toast and shellfish cream
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- Bar sauvage salsifis au jus truffé (14)
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- Bavarois de petit pois oeuf poché copeaux d’lomo
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- Fricassée d’escargots aux champignons eringy 3
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- Marbré de foie gras à la volaille et artichauts (2)modif_cut
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- Médaillon de homard breton
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- Caillé de chèvre et fraises des bois de Malaga
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- figue
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- Mille feuille vanille et pamplemousse rubis
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- poire caramel
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- fraîcheur citron
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- Fraisier
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- Pomme et coing
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- Tiramisu framboise
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- Suprême de canette de challans
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- Fricassée d’escargots aux champignons eringy
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- Gambas black Tiger
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- Agneau – cromesquis ail doux -tomates confites
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- Veau-Milanaise
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- Belles asperges vertes – caviar l Petrossian -coques
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- Rhubarbe confite et fraises des bois de Malaga
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- Douceur vanille de Tahiti
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- framboise tulameene choco citron
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- Fraîcheur fruits du soleil sorbet à l’argousier
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- Fraises gariguettes et glace huile d’olive
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- Sphère choco mangue
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- Mille-feuille croquant praliné chocolait glace arabica aux agrumes
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- Ananas Béninois caramélisé aux épices sorbet vanille Bourbon
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Saint Pierre in a truffled ink crust with declined asparagus, velouté sauce
Black Angus fillet and 24-month Galician Cecina, Taggiasche olive raisin sauce, spring vegetables
……………… Tulameen raspberry and white chocolate ganache, Nepalese lemon pepper, cloud of fromage blanc
raspberry tulameene choco lemon
Gariguette refreshed with lime marbles and red fruit gazpacho, Provence olive oil ice cream
Rhubarb confit on a bed of Tagada® jelly, Malaga wild strawberries and goat’s milk sorbet from M. Fabre
Chocolate fondant #maisonblanche
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Fabrice Giraud cut his teeth in some of the finest restaurants in France and abroad. After completing his training nearly 25 years ago at the Lycée Hôtelier in Marseille, the future chef decided to move to England, where he trained with Chef Andrew Harvey at the Trust House Forty in London. A first mentor for this native of Marseilles, who has been passionate about cooking since his earliest childhood.
Back in France, Fabrice Giraud broadened his experience in Michelin-starred restaurants including “Chantecler du Negresco” in Nice, “La Grande Cascade” in Paris and “L’Hôtel de Paris” in Monaco, working alongside Alain Ducasse. He was appointed Chef de Cuisine for the first time in 1999, when he created the restaurant “Le Pain et le Vin” in Brussels, which he quickly turned into a Michelin-starred restaurant.
In 2001, Fabrice Giraud was called upon to take on a new challenge. He was appointed Chef de Cuisine at the “Grand Barrail” in Saint-Emilion, where he remained for almost five years, before taking charge of the kitchens at Périgord and Ermenonville.
Fabrice Giraud’s international career is a major focus, and in 2009 he returned to the Pudong Shangri-La in Shanghai, then to the Shangri-La Hotel Istanbul Bosphorus in Turkey as Executive Chef.
Today, after a spell at the “Tiara Yaktsa” and the opening of the “Tiara Miramar Beach Hotel & Spa” in Cannes, Fabrice Giraud joins the Maison Blanche restaurant as Head Chef.
A choice motivated by an encounter:
“Human contact and places steeped in history have always influenced my choices. Maison Blanche is a magical, unique place that immediately appealed to me. Meeting Bruno Franck strengthened my conviction that this was my next Maison.
For Bruno Franck, General Manager of Maison Blanche, “Fabrice Giraud is an experienced chef who has worked at the highest level in international groups including the Shangri-la. He has benefited from an apprenticeship with the best Michelin-starred chefs, and has been sous-chef and chef at Michelin-starred restaurants. A native of La Ciotat, he also carries the Mediterranean accents that I’m particularly fond of. Now at the top of his game, he has mastered every aspect of a demanding House like ours.”
Maison Blanche – 15, avenue Montaigne – 75008 Paris – 01 47 23 55 99
[email protected]
www.maison-blanche.fr
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