powerbrokers, media savvy, famous – and would-be famous.
A more traditional mainstay of typically French high cuisine, the Lassere is as French as foie gras – and how you react to that idea will tell you whether this establishment will strike you as inspired or insufferable – I plump for the former, won over by the polite and informative staff and the unexpected eccentricity of the sliding roof.
On my final evening in the capital Helene Hubert and I dined at La Grande Cascade on the Allee de Longchamp, once more in the Bois de Bologne. A Belle Epoque beauty, the restaurant has a number of private rooms which can be taken over exclusively for groups. We toured the rooms after a lengthy and very Gallic dinner involving game, truffles, and, bien sur, foie ras de canard poivre et sel. Paris has many different faces, but some things never change.
Case study
Toward the end of last year, Paris-based Carlson Wagonlit Travel (CWT) was asked to produce an exceptional event for 80 of the best clients of a well-known financial institution. It was to be an all-inclusive tailormade event; assistance would be provided to each attendee; and the on-site co-ordination would take place in a sophisticated venue renowned for its cuisine.
CWT was charged with end-to-end event management, comprising venue sourcing, delegate welcome, on-site assistance, and around-the-clock service.</p>
The chosen venue was Pavillon Ledoyen. The Pavillon was built in 1791 by Pierre-Michel Doyen, scion child of a famous catering family. It was redesigned in 1842 and is located amid chestnut trees, beside a manicured lawn and peaceful fountains, within a graceful neo-classical facade.
CWT account director at CWT Meetings