Fouquet’s Paris celebrates its 120th anniversary and the Holiday season

To celebrate its 120th anniversary, the famous brasserie Fouquet’s in Paris tells its story in an original fashion, through a series of event menus – including one for New Year’s Eve – paying tribute to the personalities who created this legendary place.

For this exclusive event, Fouquet’s Paris asked gastronomy historian Marion Godfroy-Tayart de Borms to find period menus associated to the people who made the story of Fouquet’s and to handle them to chef Pierre Gagnaire’s team in charge of making them.

An approach that allowed for some forgotten dishes to come back to life at Fouquet’s list the veal kidney’s croustade, chicory sauce, frozen mandarins with Perles des Alpes or even a stew in several courses.

And for an even more total immersion to Louis Fouquet’s time – who’s at the origin of the place – this initiatory journey goes with a booklet for guests presenting its creators, telling the story of the dishes creating these anniversary menus.

So, until December 1, you were able to enjoy the “A La Table de Léopold Mourier” menu (who was a cook and philanthropist working at Fouquet’s from 1914) for €86 including poached egg, Aurore sauce, poultry stew, cucumbers and glazed carrots and frozen mandarin with Perles des Alpes.

Until January 17, 2020 it’s to cinema and the Césars award ceremony – held at the Fouquet’s’ – that will pay tribute the “A la table de George Cravenne” menu (also for €86 including a glass of champagne) that rolls out Pierre Ducroux macaroni gratin as a starter, followed by a stew in two services by André Fèvre and the pear mille-feuille by Pierre Gaubert.

And as a grand finale on December 31, 2019 dinner will be exceptional for €380 including drinks and called “A La Table de Louis Fouquet”. This festive menu will offer duck foie gras caroline, lobster rillette and clementine jelly with marasquin as appetizer, followed by pike-perch mousseline, crawfish and oscietre caviar quenelle, followed by frog’s legs with parsley and watercress soup, Veuve Cliquot nege, free-range poultry supreme with Melanosporum black truffles, button mushrooms and potato gnocchi, small cheese board to share with winter salad, quince jelly and salted walnut and last but not least, a frozen cake Fouquet’s, mineral waters, champagne and coffee served to your will.

For more ideas to celebrate Christmas in Paris, check our guides out:

Fouquet’s Paris celebrates its 120th anniversary and the Holiday season

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