Relais Louis XIII

Here are three unique and unconventional aspects of the Michelin-starred restaurant Relais Louis XIII in Paris:

1. Historic Setting with Royal Legacy
The restaurant is located in a building that stands on the cellars of the former Grands-Augustins convent, where on May 14, 1610, Louis XIII learned he was the next king of France just an hour after his father, King Henry IV, was assassinated. This rich historical heritage permeates the ornate dining room, which features half-timbers, bare stone, wainscoting, stained glass, and wall hangings, blending antique heirlooms with modern sculptures and a glazed cellar.

2. Culinary Tradition by a Meilleur Ouvrier de France
Chef Manuel Martinez, a Meilleur Ouvrier de France (Best Craftsman of France), leads the kitchen with a strong dedication to Gallic culinary classicism. After training at prestigious establishments like Ledoyen, the Crillon, and the Tour d’Argent, he chose Relais Louis XIII to pursue high-flying French culinary traditions, making the restaurant a bastion of classic French cuisine with a contemporary touch.

3. Renowned for the World's Best Millefeuille Dessert
Relais Louis XIII has been praised for ending the meal with what some consider the world's best millefeuille, a classic French layered pastry dessert. This acclaim highlights the restaurant's exceptional attention to traditional French desserts, elevating a classic to an extraordinary level.

The most honored or signature ingredients at the Michelin-starred restaurant Relais Louis XIII in Paris include:

• Lobster (Homard Breton): Featured prominently in their signature dish "Ravioli de homard Breton et foie gras," lobster is combined with foie gras and served in a creamy cepes mushroom sauce. This ingredient highlights luxury and richness, central to the restaurant's classic French culinary style.

• Foie Gras: Paired with lobster in the ravioli dish, foie gras adds decadence and depth of flavor, emphasizing the restaurant's dedication to traditional French gourmet ingredients.

• Bresse Poultry: Used in dishes such as "Royale de volaille de Bresse" served with a supreme truffle sauce, this ingredient is prized for its quality and is a hallmark of refined French cuisine.

• Truffles: Incorporated in sauces, particularly with poultry dishes, truffles contribute an earthy, luxurious aroma and flavor that elevates the dishes to a high gastronomic level.

• Champagne: Used creatively in a mushroom mousseline topping a seabass quenelle and also in an intermezzo sorbet with bergamot, champagne adds a light, elegant touch and a refined palate cleanser between courses.

These ingredients are significant as they represent the restaurant's commitment to classic Gallic culinary traditions, combining rich, high-quality French produce with sophisticated preparations to create memorable signature dishes.