Hotel Renaissance Le Parc Trocadéro opens a temporary and flowered winter garden, Serre Végétale

< >
Published by Laura B. · Photos by Laura B. · Published on 4 February 2020 at 17h23 · Updated on 7 February 2020 at 15h44
Hotel Renaissance Le Parc Trocadéro has set a temporary greenhouse in its garden. In this flowered setting, come and enjoy chef Xavier Pistol’s delicious cooking taking us to exotic places. A secret to discover until late April.

This (not so cold) winter, hotel Renaissance Paris le Parc Trocadéro has decided to celebrate sunny days – and spring – a bit early by setting up in its large garden (1200sqm) a temporary greenhouse open until late April.

Serre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémère

Heated and full of flowers (the smell of blossoming hyacinths fills our nostrils as soon as we enter), this greenhouse is a haven of peace in the heart of Paris, where is served the Signature menu (including fish only, no meat), especially created by the Guadeloupean chef of the hotel restaurant, Le Relais du Parc, Xavier Pistol. A sophisticated cooking twisted with exotic flavors, always nicely plated with some (edible) flowers here and there reminding us of the greenhouse.

Serre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémère

Serre Végétale
Signature Menu
€69/person (excluding drinks)

Starter
Seabass tartare with aloe vera and coconut milk, crispy radish floralies
***
Main course
Monkfish with shell, fennels and spring onions, turmeric shell foam
***
Pre-dessert
Seasonal fruits, Laurent Perrier foam, tarragon and pine nuts
***
Dessert
Passion, chocolate pod

Even though a very large table sat in the Serre Végétale the day we came, usually, several tables for 2 to 6 patrons can be expected.

Serre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémère

The meal cooked by Xavier Pistol starts with exquisite appetizers (the first mixing crab, citron and candied lemon, the second was based on radishes and the last one was gravlax salmon with aloe vera jelly topped by nasturtium flower) that made us think the rest of the meal will be good.

Serre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémère

As a starter, the sweetness of coconut milk definitely contrasts with the spices seasoning the delicious seabass tartare. We really like it, especially since the skin is used for chips and isn’t thrown away.
In the main course, we also have mussels, cockles and razor shells accompanying the masterfully cooked monkfish. The shell foam with turmeric hide the anise-like taste of fennel and it’s not disappointing.

Serre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémère

Before cutting to the chase, the fruity pre-dessert with tarragon touches bring a wind of lightness to help us enjoy the more filling and chocolatey dessert. The chocolate bod holds a maracuja core. It’s very tasty.

Serre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémère

After enjoying all this, we have to keep some room left for the chocolates brought by the chef at the end of the meal. The milk and coconut rochers are absolutely delicious.

Serre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémèreSerre Végétale, terrasse d'hiver éphémère

In this setting and with Xavier Pistol’s cooking in the plate, we have a lovely moment untouched by time (and yet in the heart of Paris) and we feel almost like between the Botanic garden of Deshaies and the garden of Valombreuse (both set in Guadeloupe).

To discover urgently.

Practical information

Opening Time
From 4 February 2020 to 30 April 2020

×

    Location

    55-57 Avenue Raymond Poincaré
    75116 Paris 16

    Prices
    69 €

    Official website
    www.marriott.fr

    Booking
    01.44.05.66.10

    More informations
    Menu servi au déjeuner et au dîner.
    Fermeture le samedi midi et le dimanche soir.

    Group booking (+5 people)
    Click here

    Comments
    Refine your search
    Refine your search
    Refine your search
    Refine your search