Hotel Montaigne : Le Chocolat De Paques

6 March 2013 by Margaret Kemp    517  
Hotel Montaigne : Le Chocolat De Paques
Margaret Kemp
By Margaret Kemp
Get a Room: Hotel Montaigne, opened in the 1950’s, re-opened after three years of transformation, orchestrated by Pierre-Yves Rochon. A 27-room jewel of a boutique hotel/townhouse, marble bathrooms, subtle references to Dior, Chanel, YSL, Louis Vuitton. Perfect for a stay with Ashton right bang slap in the middle of the Triangle d’Or opposite the Théatre des Champs Elysées, next door to Prada. Meet Ashton in the “Bar de l’Entracte” for a brasserie moment, at lunch or dinner, the excellent staff will tuck you into a banquette so you can tuck into: Oeuf bio Mayo: Soupe Potiron et tomates: Poireaux Vinaigrette: Club Sandwiches: Bar de ligne: Merlu à la Bourguignon: Fondant chocolat. Drink 2008 Graves AOC Château Haut Selve (36€). Post lunch by the fire with all the newspapers, retail therapy or an in-room massage.  Because you’re worth it. Hotel Montaigne, 6 avenue Montaigne, 8th Average spend – Lunch 29-36€ Dinner 60€ + wine T: 01 80 97 40 00 Le chocolat de Paques de Pierre Manon Since Olivier Baussen created L’Occitaine de Provence in the 1970’s, those gorgeous must-have products, he’s encouraged local artisans to create for him, from olive oil to olive trees. In the village of Peyruis, Haute-Provence, Baussen discovered third generation chocolate/honey/patissier maker Pierre Manon and, in the family archives, they found old moulds of chocolate boxes and moulds to make Easter eggs and the traditional friture provenҫale. The result is Assortiment Chocolats de Pacques, noir 72%, milk and white chocolate packed in the attractive antique reproduction box. Delicious! Price 14.50€ Order from here Or from: Les Chocolats de Manon, Espace St. Pierre, 04310, Peyruis. T: 04 92 68 00 13
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By Margaret Kemp

Born in Hampton, Middlesex, UK, Margaret Kemp is a lifestyle journalist, based between London, Paris and the world. Intensive cookery courses at The Cordon Bleu, London, a wedding gift from a very astute ex-husband, gave her the base that would take her travelling (leaving the astute one behind) in search of rare food and wine experiences, such as the vineyards of Thailand, 'gator hunting in South Florida, learning to make eye-watering spicy food in Kerala;pasta making in a tiny Tuscany trattoria. She has contributed to The Guardian, The Financial Times Weekend and FT. How To Spend It.com, The Spectator, Condé Nast Traveller, Food & Travel, and Luxos Magazine. She also advises as consultant to luxury hotels and restaurants. Over the years, Kemp has amassed a faithful following on BonjourParis. If she were a dish she'd be Alain Passard's Millefeuille “Caprice d'Enfant”, as a painting: Manet’s Dejeuner sur l’herbe !