尖上的快乐

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Seasonal cook

Meeting of refined flavors is there at Maison Blanche … After several years in the kitchens of renowned institutions all around the world, its chef, Fabrice Giraud settled in the kitchen of Maison Blanche restaurant in March 2015. Influenced by Mediterranean flavors of his childhood and his many travels, he imagines day after day a seasonal cook according to the market arrivals! A food with authentic accent which sings!

The menus proposed above are reserved for individual customers (up to 9 people).
For groups from 10 people, refer to the section”Events


Wines

Maison Blanche sommeliers attach the importance to share the different French vineyards and advise to sublimate the association with food. Wine menu of the restaurant has a wide range of over 380 references…
In the center of Parisian golden triangle, Maison Blanche proves to be the ideal setting for business lunches, family, friendly or your romantic rendez-vous!

Carte des Vins

 

 

Fabrice Giraud

厨师长


主厨 Fabrice Giraud 出生于拉西约塔,他曾服务于各大知名餐厅并由此开启厨师生涯:尼斯的 Chantecler du Negresco 餐厅、巴黎的 la Grande Cascade 餐厅以及在摩纳哥的 l’Hôtel de Paris 餐厅与大厨 Alain Ducasse 共事。

他于 1999 年布鲁塞尔 Le pain et le Vin 餐厅创办之际被首次任命为厨师长,而该餐厅旋即成为米其林星级餐厅。

2001 年,他成为了圣艾美隆 Grand Barrail 餐厅的厨师长,随后又相继在 Périgord 和 l’Ermenonville 餐厅担任厨师长。

在 2009 年,Fabrice Giraud 再次远赴海外,先于上海的浦东香格里拉大酒店,随后又到土耳其的伊斯坦布尔拉博斯普鲁斯香格里拉大酒店(Shangri-La Hotel Istanbul Bosphorus)担任主厨。

在戛纳的提阿拉雅克匝酒店 (Tiara Yaktsa) 经过短暂过渡和蒂阿拉米拉玛海滩酒店及水疗中心 (Tiara Miramar Beach Hotel & Spa) 创办之后,Fabrice Giraud 加入了白宫餐厅,担任厨师长。

Fabrice Giraud 根据时令的变化,时鲜的更替,凭借其在世界各地美食之旅中所获得的丰富灵感,使白宫餐厅的精致菜品更加诱人。

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