{"id":7105,"date":"2014-03-26T12:07:29","date_gmt":"2014-03-26T11:07:29","guid":{"rendered":"http:\/\/preprod.gmtmag.com\/?p=7105"},"modified":"2014-03-26T12:07:29","modified_gmt":"2014-03-26T11:07:29","slug":"paris-2","status":"publish","type":"post","link":"https:\/\/www.gmtmag.com\/en\/lifestyle-n-en\/tables-2\/paris-2.html","title":{"rendered":"Paris  : The Relais d\u2019Auteuil"},"content":{"rendered":"\n<div class=\"contenu_article\">For over 20 years, Patrick and Laurence Pignol have been running the Relais d\u2019Auteuil with a talent and passion that attracts the cream of Parisian gourmet high society.<\/p>\n<p>The professionalism and generosity of the starred chef Patrick propelled him to the rank of a true virtuoso in the art of grand French cuisine. Amid a contemporary setting enhanced by works of art, this keen watchmaking enthusiast offers a menu that keeps time with the seasons including game in the autumn.<\/p>\n<p>Succumb to the delights of golden brown frogs\u2019 legs <em>\u00e0 la meuni\u00e8re,<\/em> grey shallots, water cress, sesame lacework; a thick sea bass fillet baked in the oven, with a crispy skin sprinkled with Haut Penjy pepper, olive oil and soy sauce and a balsamic vinegar reduction\u2009; or calf sweetbread browned in cardamom butter flavoured with sorrel.<\/p>\n<p>And to round off the meal, the sweet delight of the chocolate souffl\u00e9 with crunchy \u201cAraguani\u201d cocoa nib biscuit base.<\/p>\n<p>On the wine side, you will love the cellar which has\u00a0 an exceptional 80,000-bottle collection. Naturally every region in France is represented, as well as wines from all over the world, and the best vintages.<\/p>\n<p>So make it a date at the Porte d\u2019Auteuil, just a stone\u2019s throw from Roland Garros and the Parc des Princes, to share a moment that is bound to prove exceptional\u2009!<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Address<\/strong><\/p>\n<p>Le Relais d\u2019Auteuil<\/p>\n<p>Patrick Pignol<\/p>\n<p>31, Boulevard Murat<\/p>\n<p>75016 Paris<\/p>\n<p>+33 1 46 51 09 5<\/p>\n<div><\/div>\n<\/div>\n<p><\/br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For over 20 years, Patrick and Laurence Pignol have been running the Relais d\u2019Auteuil with a talent and passion that attracts the cream of Parisian gourmet high society.<\/p>\n<p>The professionalism and generosity of the starred chef Patrick propelled him to the rank of a true virtuoso in the art of grand French cuisine. Amid a contemporary setting enhanced by works of art, this keen watchmaking enthusiast offers a menu that keeps time with the seasons including game in the autumn.<\/p>\n<p>Succumb to the delights of golden brown frogs\u2019 legs <em>\u00e0 la meuni\u00e8re,<\/em> grey shallots, water cress, sesame lacework; a thick sea bass fillet baked in the oven, with a crispy skin sprinkled with Haut Penjy pepper, olive oil and soy sauce and a balsamic vinegar reduction\u2009; or calf sweetbread browned in cardamom butter flavoured with sorrel.<\/p>\n<p>And to round off the meal, the sweet delight of the chocolate souffl\u00e9 with crunchy \u201cAraguani\u201d cocoa nib biscuit base.<\/p>\n<p>On the wine side, you will love the cellar which has\u00a0 an exceptional 80,000-bottle collection. Naturally every region in France is represented, as well as wines from all over the world, and the best vintages.<\/p>\n<p>So make it a date at the Porte d\u2019Auteuil, just a stone\u2019s throw from Roland Garros and the Parc des Princes, to share a moment that is bound to prove exceptional\u2009!<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Address<\/strong><\/p>\n<p>Le Relais d\u2019Auteuil<\/p>\n<p>Patrick Pignol<\/p>\n<p>31, Boulevard Murat<\/p>\n<p>75016 Paris<\/p>\n<p>+33 1 46 51 09 5<\/p>\n<div><\/div>\n","protected":false},"author":53,"featured_media":7103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[43],"tags":[],"_links":{"self":[{"href":"https:\/\/www.gmtmag.com\/en\/wp-json\/wp\/v2\/posts\/7105"}],"collection":[{"href":"https:\/\/www.gmtmag.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gmtmag.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gmtmag.com\/en\/wp-json\/wp\/v2\/users\/53"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gmtmag.com\/en\/wp-json\/wp\/v2\/comments?post=7105"}],"version-history":[{"count":0,"href":"https:\/\/www.gmtmag.com\/en\/wp-json\/wp\/v2\/posts\/7105\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gmtmag.com\/en\/wp-json\/wp\/v2\/media\/7103"}],"wp:attachment":[{"href":"https:\/\/www.gmtmag.com\/en\/wp-json\/wp\/v2\/media?parent=7105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gmtmag.com\/en\/wp-json\/wp\/v2\/categories?post=7105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gmtmag.com\/en\/wp-json\/wp\/v2\/tags?post=7105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}