Relais Plaza by Jean Imbert serving traditional dishes

Calling all foodies! Relais Plaza has reopened the brasserie with Jean Imbert at the helm. Go and (re)discover the place with a great menu revisited old-fashioned style!

Relais Plaza – the Art Décor brasserie of Hôtel Plaza Athénée – reopened on Wednesday September 8, 2021. A highly awaited reopening since it marks the arrival of Top Chef Jean Imbert at the helm. As a matter of fact, while waiting for the gourmet restaurant to reopen in early 2022, the chef unveils his first menu within the hotel’s brasserie.

Anyway, his arrival has sparked a lot of debates in the gourmet universe. The Plaza Athénée is quite a challenge for a chef discovered in Top Chef France TV show, and through his restaurants, especially in Paris such as Acajou and Mamie, that recently closed. Criticized by the critics and the industry, his cuisine is then highly awaited.

One thing is certain, Jean Imbert at the Plaza Athénée is a milestone, a new breath of fresh air for the restaurants and the intention to make all Paris come over, perhaps, for a more affordable offer.

For the Relais Plaza restaurant, Imbert took over Mamie’s code serving dishes inspired by his grandmother. Do not expect gourmet food but rather very French dishes. Enjoy family food along with some of the best-selling dishes from the late restaurant as well as multiple novelties.

Start with the Terrine de ma grand-mère to share and the Tartine de Chèvre & Betterave (goat's cheese and beetroot toast).

Created in partnership with executive chef Jocelyn Herland, the menu offers us to have a taste of the mayonnaise & Thermidor jumbo shrimps, the "pâté de ma grand-mère 1951", the stuffed tomato with pilaf and one of Jean's signature dishes: the "gratin de daurade 1962".

The chef bets on tasty produces from produces he loves the work (Jacky Mercier for tomatoes, salads from the Ferme du Perche...). To prevent routine and make you want to come back regularly, the brasserie serves a weekly menu for lunch and dinner. It features dishes such as mussels from Mont-Saint-Michel served with fries on Friday and brioche-dry sausage on Thursday.

Moving on to desserts, be delighted by the selection of classics to share such as the minute-made floating island, or the mirabelle plum tart by Angelo Musa - Best worker in France and World's pastry champion - and Elisabeth Hot, the new chef who recently joined in.