{"id":41571,"date":"2023-09-26T15:31:55","date_gmt":"2023-09-26T13:31:55","guid":{"rendered":"https:\/\/francevisiting.com\/?p=41571"},"modified":"2023-09-26T15:44:06","modified_gmt":"2023-09-26T13:44:06","slug":"excoffier-pere-fils","status":"publish","type":"post","link":"https:\/\/francevisiting.com\/index.php\/2023\/09\/26\/excoffier-pere-fils\/","title":{"rendered":"Take your chance to taste the delicious souffl\u00e9s from Philippe & Sasha Excoffier restaurant in Paris"},"content":{"rendered":"
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..not far from this typical building<\/strong> from the area<\/strong>.<\/figcaption><\/figure>\n
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A charming terrace<\/strong> is proposed for the sunny<\/strong> days..<\/figcaption><\/figure>\n

If you are into family sagas, we are glad to invite you to have a stop at the newly baptized Excoffier P\u00e8re & Fils<\/em><\/a> restaurant. Indeed, this gourmet restaurant, nestled in the ministry district in Paris, changed its name following the arrival of Sasha Excoffier alongside her father, Chef Philippe Excoffier.<\/strong> By AP<\/em><\/p>\n

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After several years spent as Chef<\/strong> of the United States Embassy<\/strong> in Paris<\/strong> and more than ten years after creating his eponymous restaurant<\/strong>, in Paris<\/strong>‘ heart, the gifted Philippe Excoffier<\/strong><\/a> is joined by his son Sasha<\/strong> who completes his premium menu<\/strong>, with his own versions of souffl\u00e9s<\/strong><\/em>, still cooked as savory<\/strong> and sweet<\/strong>.<\/p>\n

\u201cDuring confinement<\/strong>, we set up take-away souffl\u00e9s<\/strong><\/em> which met with a great success<\/strong>, we decided to continue. For information, the consistency of a souffl\u00e9<\/strong><\/em> being more compact, this allows this dish<\/strong> to be taken away without problem and reheated<\/strong> at home\u201d explains young Sasha Excoffier<\/strong>.<\/p><\/blockquote>\n

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..so does the Excoffier P\u00e8re & Fils<\/strong><\/a> <\/em>address.<\/figcaption><\/figure>\n
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The Gros-Caillou<\/strong><\/em> fountain would invite you to evasion<\/strong>..<\/figcaption><\/figure>\n

This typical dish<\/strong> of French<\/strong> gastronomy<\/strong> was invented in the 18th century<\/strong> by Marie-Antoine Car\u00eame<\/strong>, a renowned pastry chef<\/strong> and cook<\/strong>, after having experimented with various recipes<\/strong> and perfected the use of egg whites<\/strong> which were beaten until stiff (photo credits: AP).<\/p>\n

Available in multiple flavors<\/strong>, the texture of souffl\u00e9s<\/strong><\/em> have always fascinated palates. Thus, the Excoffier<\/strong> family wishes to share this ancestral know-how<\/strong>, enhanced with their personal touch<\/strong>, this time directly inspired by the culinary<\/strong> guide<\/strong> published by Auguste Escoffier<\/strong>.<\/p>\n

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..where the family affair<\/strong><\/em> feels inspired in the kitchen<\/strong>.<\/figcaption><\/figure>\n
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Nested in a wooden<\/strong> framework, for a more vintage<\/strong> touch..<\/figcaption><\/figure>\n

To achieve this result, the basic preparation<\/strong> is cooked at low temperature<\/strong> in a bain-marie<\/em><\/strong>, and not in the oven<\/strong> then, before being unmolded<\/strong> at the drop of a hat, in order to obtain a tighter consistency<\/strong>.<\/p>\n

After a course at the Ferrandi School<\/strong><\/em> and experience at the Grand Vefour<\/strong><\/em> but also in London<\/strong>, the promising Sasha Excoffier<\/strong> follows in the footsteps of his father<\/strong>, while partnering<\/strong> with him to offer a true family cuisine<\/strong><\/em>. Together, this filial<\/strong>, almost fusional<\/strong> duo revisits parts of French gastronomy<\/strong>, comfortably served in this quiet street in the Parisian<\/strong> 7th district.<\/p>\n

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..perfect to appreciate in good conditions this Chapoutier<\/strong><\/em>‘s Crozes Hermitage<\/strong><\/em> wine.<\/figcaption><\/figure>\n
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A certain distance<\/strong> is visible between tables for more intimacy<\/strong>..<\/figcaption><\/figure>\n

This is why you will surely have the pleasure of discovering a selection of a la carte<\/em> souffl\u00e9s<\/em><\/strong> with truffles<\/strong>, lobster<\/strong>, or even county cheese<\/strong> or mushrooms<\/strong>, whether as a starter<\/strong> or as a main course<\/strong>.<\/p>\n

In addition to this wide choice depending on the seasons<\/strong>, don’t miss out on the sweet souffl\u00e9s<\/strong><\/em>, which are available throughout the year, depending on market availability<\/strong> and of course the seasons<\/strong>. Once again, the flavor opportunities<\/strong> will live up to your expectations of delicacies<\/strong>, since you will be able to count on great classics such as caramel<\/strong>, the unmissable flambeed Grand-Marnier<\/strong><\/em> version with eau-de-vie<\/strong><\/em>, pistachio<\/strong> or even vanilla<\/strong>.<\/p>\n

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..the upcoming Grand-Marnier<\/strong><\/em>‘s flame burning<\/strong> in front of you.<\/figcaption><\/figure>\n
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This pumpkin<\/strong> and chestnut<\/strong> flavored souffl\u00e9<\/em><\/strong> would prepare.. <\/figcaption><\/figure>\n

In addition, you could also let yourself be tempted by the exoticism<\/strong> of a touch of Ispahan<\/strong><\/em> rose<\/strong> or even the lychee <\/strong>delight. The choice<\/strong> is wide, according to the seasons<\/strong>!<\/p>\n

Alongside these essential souffl\u00e9s<\/strong><\/em>, the Chef Philippe Excoffier<\/strong> does not leave aside his fundamentals<\/strong>, whether it is his very fresh crab <\/strong>filled mille-feuille<\/strong><\/em>, seasoned with an orange<\/strong> colored lemon<\/strong> sauce and very mild but nevertheless aromatic jalape\u00f1o<\/strong> pepper<\/strong>. Without forgetting the hearty artichoke<\/strong> and mushroom<\/strong> cooked in a tatin<\/em><\/strong>, drizzled with a truffle-infused juice<\/strong>. Unless your mind wanders towards the traditional Herdshire<\/strong><\/em> beef<\/strong> chuck, cooked for a long time in a typical Burgundy<\/strong> Rossini<\/strong><\/em> sauce, or eventually a P\u00e2t\u00e9 en Cro\u00fbte<\/strong><\/em> and Sweetbreads<\/strong><\/em>.<\/p>\n

Excoffier P\u00e8re & Fils<\/strong><\/a>, 18 Rue de l’Exposition, 75007 Paris (France) \/ Phone : 00 33 (0)1 45 51 78 08. More information on their official website<\/strong><\/a>.<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

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