{"id":2006037,"date":"2012-05-18T00:18:11","date_gmt":"2012-05-17T22:18:11","guid":{"rendered":"https:\/\/www.luxsure.fr\/2012\/05\/18\/cinema-cinema-at-cafe-de-la-paix\/"},"modified":"2026-03-11T18:02:50","modified_gmt":"2026-03-11T17:02:50","slug":"cinema-cinema-at-cafe-de-la-paix","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2012\/05\/18\/cinema-cinema-at-cafe-de-la-paix\/","title":{"rendered":"Cinema, cinema at Caf\u00e9 de la Paix"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Incredibly in tune with the proximity of the Cannes Film Festival, the Caf\u00e9 de la Paix Cinema Menu is a real discovery. Creativity is the quintessence. Each dish refers to a particular film. The Borscht prince des Vampires echoes Polanski’s Bal des Vampires, while the gratin de queue de langoustines en s\u00e9duction is a tribute to Agent 007. Lapin \u00e0 la moutarde en cage un peu fou evokes Jean Poiret’s film La Cage aux folles. The dessert, a culmination of aesthetics and taste, is a tribute to the world of cinema. <\/p>\n

Meticulously crafted by chef Christophe Raoux, the dishes are an invitation to get your taste buds tingling. The appellations invite you to enter a different, recreational universe, between fork and super-eight. <\/p>\n

What can I say? The Borscht is a reinterpreted beet velout\u00e9. Diced scallops enhance the texture. The preparation is refreshingly tangy on the palate. It is accompanied by thin slices of toast. These are technically challenging. Refined to the extreme, the bread becomes lacy. The structure becomes lighter and more delicate. For a surprising sensation, dip the bread in the liquid. This defies the laws of weightlessness and creates an interesting encounter in the mouth. <\/p>\n

The langoustine tails are presented in medallions, and almost on an island they are surrounded by an emulsion of American sauce. The sabayon is light, ideally sparkling. The shellfish flesh is dense and soft.
\n\"\"<\/a>
\nThe mustard rabbit in a crazy cage is a splendor. The presentation of the dish is highly refined. An airy, areola-shaped frame encases the saddle of rabbit. The saddle is stuffed with the animal’s giblets, and is presented as a roll. Vacuum-cooked, the meat exudes sage, garlic and mustard. Its softness is incomparable. The dish almost melts in your mouth. As a side dish, the vegetables are varied. Asparagus, zucchini medallions, baby carrots and snow peas vie for the gourmet’s attention. They can be cooked al dente. A pea mousseline, with its creamy texture, highlights this aspect. <\/p>\n

\"\"<\/a>
\nThe cheese platter is skilfully composed. A mix of goat (St Maure), cow (bleu d’Auvergne, brie de Meaux) and ewe (Ossau Iraty) cheeses. A few dried fruits enhance the products. Apricot, prune and black cherry jam offer pleasant combinations. Fresh white and black grapes add a touch of freshness. <\/p>\n

\"\"<\/a>
\nThe Palme dessert is a layering of caramelized nougat leaves. Between them, exceptionally fragrant wild strawberries, vanilla chantilly and an almond cookie. A real success. <\/p>\n

\"\"<\/a>
\nThe sommelier has a talent for pairing these delicacies with wines. His suggestions include a St Aubin 1er cru, a Gevrey Chambertin, a Pomerol 2008 and a Mas Amiel Vintage 2009. <\/p>\n

More than a gastronomic initiation, this menu is a journey through time and space. The chef wanted to recreate an atmosphere, and beyond the cinematographic inspiration he has given a great deal of thought to how gastronomy was viewed at the time the films were made. Gastronomes can immerse themselves in an era. Images in mind, flavors on the palate, it will be a different and enriching experience.
\n