“Return to the roots, focus on the essentials” is the Negresco’s intention for its holiday season meals this year.
This year, tradition is in the spotlight at the Negresco’s restaurants. Starred Chef Virginie Basselot invites you to rediscover some of our regional products such as Eric and Marta’s poultry, the pigeon of Deux-Sèvres, Piedmont hazelnuts, and Périgord black truffle.
At the starred restaurant Le Chantecler, dishes offered for this New Year’s Eve dinner include Normandy scallops and oysters, turbot with spring onions and shellfish in citron foam, and cranberry preserves with fir bud ice cream.
The dinner will be accompanied by notes from the hotel’s pianist, Luc Escolano, followed by an evening with a DJ in the Versailles lounge.
Le Chantecler. Photo: © Le Negresco
In the royal lounge, you can enjoy duck foie gras and sweetbreads in pastry crust, veal with Viennese Périgord black truffle, as well as black cherry preserve and gingerbread powder.
This menu will be accompanied by an itinerant musical quartet and will also be followed by the evening in the Versailles lounge.
Le Chantecler. Photo: © Le Negresco
The New Year’s Eve party at the bar will be offered to hotel guests, the Chantecler, and the Royal Lounge where a selection of delicacies, cocktails, and champagnes will be available on the menu.
The bar. Photo: © Le Negresco
Finally, the Negresco has planned its royal brunch for January 1, 2022. From noon to 3 PM, to start the new year well, “a delicious succession of dishes” created by Virginie Basselot will be available in the Royal Lounge, accompanied by live music.
Salon Royal. Photo: © Le Negresco
