- Feb 14

Paris 75002: with Florian, Céladon is everything.

Directed by Cécile Charbonnier, the Westminster Hotel, located Rue de la Paix, is an establishment that combines elegance and discretion. Its Duke's Bar is renowned for its inventive cocktails like its tasty club sandwich, and its restaurant Le Céladon, for the delights orchestrated by Chef Florian Nougué. Trained with Alexandre Mazzia at Le Ventre de l'Architecte in Marseille, where he will return to be chef of the Charles Livon restaurant , his professional career took him to the kitchens of the Accor, Marriott, Best Western and M6 groups where he had, as as executive chef, in charge of the group's 4 restaurants.

Each of its plates is carefully prepared with the best local ingredients for perfect harmony between textures and flavors. The menu changes regularly according to the seasons to offer a variety of exquisite dishes: vitello tonnato, veal mignon carpaccio, tuna cream with mustard and condiments , smoked mackerel with pepper, all-apple variation (shot, vitelotte and Granny Smith) , whole-grain mustard and Vosges honey vinaigrette , salmon medallion confit with nori seaweed, lemon mousse, white bread chips and Tobiko fish roe, cod fillet rolled in Espelette and lemon zest, variation around corn, yellow poultry cone, potato cromesquis, garden vegetables, button mushroom emulsion , almost veal, glazed with reduced juice, served with a potato-green bean mille-feuille from the garden, etc. As for the desserts, sweetness around chocolate, chocolate mousse, dark chocolate mendiant, praline ice cream (memory of the frozen Eskimos of his childhood), unstructured lemon tartlet , meeting between pear and fig, Madagascar vanilla mousse, morello cherry ice cream, crispy granola and red fruit coulis , they are like the rest, all excellent.