Upscale Living Magazine - - Culinary -

Chef Philip Chronopou­los, chef/owner of Palais Royal Restau­rant, made his mark on Paris by re­ceiv­ing one Miche­lin Star just 12 months after open­ing. Chef Chronopou­los cel­e­brates French haute cui­sine, in­fuses na­tive fla­vors from his home in Greece, and si­mul­ta­ne­ously plays with the colors and tex­tures of food with­out for­feit­ing the in­tegrity of the in­gre­di­ents.

Con­nie and I dined on lunch in the gar­den, and Raphael, the som­me­lier, se­lected wines to pair with each dish. We be­gan with Chef Chronopou­los’s sig­na­ture dish, egg of my child­hood. This unique scrump­tious bite fea­tures a creamy egg yolk po­si­tioned on a spoon­ful of sauce made of pureed tomato, olive oil and honey all en­cased in a crunchy ex­te­rior shell. The cre­ation of the dish is a bit mys­ti­fy­ing, and our waiter shared that it takes the chef two hours in the morn­ing and two hours in the evening to make enough for the lunch and din­ner ser­vices.

The shrimp ravi­oli topped with Dau­renki Im­pe­rial caviar was deca­dent, but my friend and I agreed that the crispy rice with ar­ti­chokes, ar­ti­choke chips, mar­i­nated radic­chio and Parme­san cheese made the top ten best dishes list for each of us.

A lovely palate cleanser of lemon mas­car­pone sor­bet with pink grape­fruit granita pre­pared us for a deca­dent dessert. White cheese vanilla ice cream lay bathed in a pool of rasp­ber­ries, candied rhubarb and hi­bis­cus syrup.

In­no­va­tive Cook­ing

These three in­cred­i­ble Paris chefs take French cui­sine to new heights. As to­day’s pioneers in the culi­nary in­dus­try, they are in­fus­ing modern meth­ods with tra­di­tional French cook­ing tech­niques cre­at­ing tan­ta­liz­ing dishes that en­gage cus­tomers.

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