posted by Paige Donner [On Local Food And Wine]
Le Meurice, the original Parisian Palace hotel, story reflects the history of France as well as Paris’cultural and gastronomic heritage…In 2009, Le Meurice’s 3 Michelin-starred Executive Chef Yannick Alléno launched his new “Terroir Parisian” menu, where all the ingredients are sourced locally, paying tribute the Ile-de-France region and its supplier.
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Today it is now the turn of Camille Lesecq, voted Pastry Chef of the Year, to honour the Parisian roots with a delicious and original unique idea to celebrate Easter; the “Poule au Pot”! The “Poule au Pot” was originally instituted as the national dish of France by French King Henry IVwho wished that even the most humble of french families in his kingdom could at least have a’Poule-au-Pot’ on Sundays.
The pot was a large dish hanging above the fireplace, in which families would cook whatever came into their hands, “at the luck of the pot.” This chicken, which possible originally came from the Gâtinais area of France, now appears in theprestigious kitchens of 228 Rue de Rivoli and has been given back its glamour thanks to the talented Camille Lesecq.
Colourful, imaginative and amusing; the chicken’s plump beak is an invitation to taste! The body ismade from white chocolate and is decorated with vegetables made from almond paste, which inspires lovers of French tradition as well as delights and surprises children with its playful, creative design.
Through his passion for deserts, Camille Lesecq transmits the conviviality and authenticity of french cuisine and adds a touch of subtlety, humour and glamour. The “Poule au Pot” will be available at Le Dali restaurant from Monday 18 April until 25 April 2011, priced at 29 euros.