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Our Chef Sébastien Devos just won the title of Best Egg Mayonnaise in the World, given by the (Organization for the Safeguard of the Egg Mayonnaise (ASOM in French).
To win this award, he proposed a very personal recipe made from a thin slice of potato "à la boulangère" seasoned with a dressing with poultry gravy, and topped with an organic egg from the Pignon Blanc farm (Ile-de-France) cooked for exactly 8 minutes 40 seconds! The mayonnaise is made with sunflower oil, peanut oil, mustard seeds and leaves, and pepper.
Try it now in our restaurant located at 19 Quai de la Tournelle in the fifth arrondissement of Paris!
Saturday 30th April, the Tour d’Argent will close its doors for a huge renovation of nine months piloted by Franklin Azzi Design. The longest and most complete works of its history since 1936 when the restaurant was moved to the sixth floor. It is still too soon to unveil details on this...
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A unique opportunity to experience the Tour in the setting you know
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Our Chef Boulanger, Nicolas Le Lann, finished 10th out of 116 in the final of the national organic bread competition.
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