The final touch
When it comes to sweets, once again, past and present are intimately entwined. Chef Julien Boutonnet and his team have prepared a menu that is as creative as it is delicious:
« tmagical alliance of the crunchy, the mellow, the fluid and the creamy, without forgetting the frank and powerful taste of the fruit that explodes in the mouth...». In the hands of the Meilleur Ouvrier pâtissier-confiseur de France (Best Pastry Chef and Confectioner of France, elected in 2015), traditional desserts with airy textures - profiteroles, pain perdu, chocolate mousse, Paris-Brest - are given a fascinating twist with a touch of originality for an incomparable pleasure for the eyes and the taste buds.
Michel de Matteis
Fine cuisine with simple and affordable products
For Michel de Matteis, the pedagogical restaurant 1893 represents the perfect opportunity to involve young apprentices in an extraordinary human adventure, focusing on sharing and pleasure. The pleasure of pleasing and satisfying demanding, often hurried, customers.
« Apart from cooking, what I love about my job is sharing my knowledge and experience with young people, accompanying them step by step towards ever greater excellence: the precision of cooking, the accuracy of a cut, the beauty of a presentation... In the kitchen, every detail counts. »