Festive dining at ALCAZAR in Saint-Germain
A Parisian table that likes to party
The French culinary repertoire is the starting point.
Pâté en croûte, French onion soup, beef fillet, fish with beurre nantais, roast poultry, rum baba and profiterole are given all the indulgence they deserve.
Around these familiar references come Mediterranean accents, Italian inspirations and more personal touches drawn from the backgrounds of Zouhair Bouhlal and Guillaume Lutard.
The cuisine reassures with familiar pleasures, then surprises with a sauce, a spice, a touch of acidity or an unexpected pairing.
It masters the classics without preserving them under glass. No unnecessary showmanship.
What matters remains on the plate: beautiful produce, clear flavours and the desire to order what comes next.
The freedom of à la carte dining
During the piano & vocals or live band evenings, everyone composes dinner according to their mood.
Begin with a few hors-d’œuvres to share: sea urchin tarama with grilled focaccia, truffle croque or Marennes-Oléron oysters.
Starters move between the richness of French classics and fresher ideas, from pâté en croûte to sea bass carpaccio with citrus, or a perfect egg with morels and vin jaune.
Then fish, meat and pasta allow every table to follow its appetite: sea bass fillet, grilled prawns, rack of lamb, veal piccata or lobster linguine.
Some dishes are made to arrive at the centre of the table: whole poultry, the catch of the day or côte de bœuf.
Plates are shared, someone tastes what their neighbour ordered, and sometimes another dish is added simply because the evening seems to have all the time in the world.
Here, the music accompanies the table. It does not dictate its rhythm.
A menu to the rhythm of Paris s’éveille
On Paris s’éveille nights, dinner follows a different score.
The dishes find their place between the six artistic sequences, at exactly the right moment, without interrupting the show or rushing the meal.
Cuisine, service and stage move forward together: each moment has its role and every plate accompanies the evening as its energy gradually builds.
Both experiences include a starter, a main course and a dessert.
The first welcomes guests between 6pm and 7pm, with the show beginning at 6.30pm, priced at €90 per person.
The late evening begins from 8pm, with Paris s’éveille at around 9.15pm, followed by a DJ until 2am, priced at €145 per person.
Drinks are charged separately. The menu accompanies the show.
It should never disappear behind it.
Save room for the end
Bourbon vanilla crème brûlée, rum baba, profiterole with chocolate sauce, chocolate mousse with fleur de sel or Pierre Hermé’s Infiniment Vanille tart: desserts have no intention of being discreet.
They bring dinner to a close with the same philosophy as the rest of the menu: take a familiar pleasure, execute it perfectly, then give it enough style to belong unmistakably to ALCAZAR.
You can always announce that you are going to share. The table generally knows how that story ends.
Good to Know · Cuisine & Menus
From Thursday to Sunday, dining takes the form of menus designed to accompany the rhythm of Paris s’éveille and its different artistic sequences.
Yes. From Monday to Wednesday, dining is à la carte during the piano & vocals or live band evenings.
Yes. The à la carte menu and the Paris s’éveille menus evolve according to the seasons, available produce and the chefs’ inspiration.
The full menu for each date and each experience is available during the booking process.
The cuisine draws on the pleasures of the French table, with Mediterranean influences and a contemporary approach. Dishes and produce evolve with the seasons.