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| Enjoy this
collection of Menus, Speisenkarten, Bill Of Fare... |
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...from
Restaurants, Biergaerten, Cafe's, Grills, Diners and Pubs around the world! |
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The
Paradis Latin serves as many as 720 patrons every evening, and sometimes
in the afternoon. The meals are cooked on-site in up-to-date facilities
exceeding 200 m². Every year patrons consume 45 kilograms of caviar,
280 kilograms of foie gras, a ton of smoked salmon, 4.2 tons of fresh
salmon, and six tons of beef fillet.
Priority
concern. Our restaurant is of primary importance to us at the
Paradis Latin. It is supervised by Harold Israel, the no. 2 man of our
management team, who began his career as a restaurant owner.* "The
traditional cabaret," he explains, "often provides mediocre
food and a great show. At Paradis Latin, we decided that the food would
be delicious, and the show, fabulous."
The suppliers are the best. They use fresh produce for every
meal. "We pay close attention to the quality of our
suppliers," Harold Israel points out, "we fight with the best
restaurants in Paris over their service!" The patisserie desserts
are created by Serge Bréda, recognized as "Meilleur ouvrier de
France - Pâtisserie" [master artisan (pastrycook) of France]. For
gala private evening parties, the Management of Paradis Latin do not
hesitate to hire the most qualified for the task: for example,
Jean-Jacques Massé, another "Meilleur ouvrier de France."
An admirable wine cave. The Paradis Latin also offers its patrons
a very special wine cave (80,000 bottles of Bordeaux and 45,000 bottles
of Champagne are consumed yearly) and its most enlightened wine
enthusiasts can make their selection from the house wine menu list of
Bourgogne (Vosne - Romanée), Margaux, and Sauternes (Château Romer du
Hayot. We recommend the 1989 vintage!).
The Cigar Cave lists 15 different brands, whereas the competition
rarely offers more than two or three brands.
Prestigious sponsors. To crown all these efforts, the Paradis
Latin is now officially recommended by the "Chaîne
des rôtisseurs" [group of restaurants serving roast or
grilled meats], an organization never accused of awarding unjustified
labels. The "Ecole du
Cordon bleu" [Cordon bleu School] is one of our
partners-it sponsors a menu-and Harold Israel, a member of the Académie
culinaire de France [cooking academy of France], was recently awarded
the "Médaille Vermeil de la Ville de Paris" [gold medal of
the City of Paris] by the French cooks' mutual corporation .
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* After graduating from the Cordon bleu, a prestigious cooking and
pastry-making school, Harold Israel worked in the Cercle Interallié
before being hired by his former instructor, André Cointreau,
President of the Cordon bleu. He then rejoined the twelve cooks and
three Master Artisans of France who constitute the school's permanent
staff. In addition to his culinary creations, he enhanced his wine,
purchasing and management skills and became André Cointreau's
right-hand man. Together, they will open the Cordon bleu schools of
Tokyo and London. After three years of close collaboration with André
Cointreau, Harold Israel has joined the Paradis Latin.
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source:
http://www.paradis-latin.com/english/paradis/welcome.htm
...now, please click on
any of the links within the menu above or the source of the menu to go to
its home pages...
...all menus collected and
displayed serve the main purpose of being the best menu study guide available.
This site provides a vast variety of restaurant menus, styles and dishes...
...to get up to date
information, such as hours of operation, prices, latest menu changes, from any
restaurant listed here, please visit their home pages.
03/14/2004 04:15:14 PM
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Thank You and have a most beautiful day now...
...
as you pick at random one...
...
out of the selection of...
...world-wide- taste-bud-kitzlers, aka restaurant menu...
...collected for you by
helmut s. |
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2000-2001
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