T R I E D & T E S T E D R E S TAU R A N T
BEST FOR Client lunch or dinner
HOURS Breakfast: 7am to 11am Lunch: 12.30pm to 2:30pm Dinner: 7pm to 10.30pm
LOCATION Mandarin Oriental, Paris, 251 Rue Saint-Honoré
CONTACT Tel + 33 (0)170987400; email Mopar-restaurant@ mohg.com; mandarinoriental.com/paris
Camélia, Mandarin Oriental, Paris 66
B A C K G R O U N D Located at the Mandarin Oriental, Paris, on Rue St Honoré, Camélia is overseen by Chef Thierry Marx, who has invented a choice of delicious dishes inspired by Parisian food markets, imaginatively presented on tableware crafted by French artisans. Chef Thierry uses the freshest locally sourced and sustainable ingredients possible. W H A T ’ S I T L I K E ? Overlooking the hotel’s tranquil garden, Camélia is a lightfilled space with beautiful stonework, chic furnishings, and intricate detailing. Tables are well placed to create space and privacy, with many nestled by the walls and in booths for intimacy and cosiness. During the summer months, al fresco dining on the terrace in the landscaped garden is available. Table space is limited outdoors, so reservations are offered on a first-come first-served basis. T H E F O O D The food is prepared and
M AY 2 0 2 2
T H E S E R V I C E When you walk in, two staff members greet you with a smile and offer to take your coat. You are guided to your seat and the waiter is eager to talk you through the menu, offering drinks first, as well as in-house homemade bread. T H E W O R K S P A C E Camélia is not a
The food is prepared and crafted to Michelin-level style and taste De Challans’ is styled duckling with tuberous chervil and dates and is served with a rich sauce that has a real kick. The ‘Veau De Nos Regions’ is grilled veal fillet, lovage root vegetables, and juniper berry jus. Cooked to perfection, the veal melts in the mouth. ‘Maigre Label Rouge De Corse’ is a fish dish served with vitelotte (a variety of potato) gnocchi, fennel, and citrus fruit sauce, and the ‘Champignons des Bois’ is a
place to work, but it is the perfect venue for a work lunch with colleagues or clients. There is a small private-dining area at the side of the restaurant.
T H E V E R D I C T With professional,
knowledgeable, and hospitable staff, from the maître d’hôtel to the waiters, Camélia is a place where guests feel welcome and at ease to enjoy a meal. Dishes are cooked to perfection, combining delicate flavours for a real taste of modern Paris. Located near Place Vendôme, in the heart of the city’s high-end fashion district, this well-located restaurant is authentically Parisian in every way. Allyson Portee
ALEXIS ANICE; MATHILDE DE L’ECOTAIS
crafted to Michelin-level style and taste. Set menu options allow for an appetiser and a main, or a main and a dessert. Entrées include butternut squash velouté, brown butter, and Bigorre black bacon. Served in bowl, the butternut squash is placed in the centre and the light velouté is delicately poured around it by the waiter. Other options include ‘Oeuf Bio De ‘Oise’ (organic eggs from Oise), ‘Panais De Plain Champs’ (plain-field parsnips) and ‘Foie Gras de Vendée’ (foie gras from Vendée). Mains (plats) include fish, duck, veal, and vegetarian options. The ‘Canette Fermiere
vegetarian option of mushroom dumplings, marinated daikon, and roasted chestnuts. Desserts range from very chocolaty items like the chocolate-biscuit based ‘Maya’, with creamy cardamom chocolate and light Tukakalum mousse. The Paris Brest is sublime of a coconut choux pastry and cream, with Mandarin tender jelly. The all-day French menu is popular with regular diners and at time of press, highlights included squid-ink risoni, cuttlefish tagliatelle and crisp vegetables; flash-grilled scallops, salsify, pear, and roasted walnuts; and Le Saint-Honoré: Vanilla and caramel tile, vanilla mascarpone whipped cream and soft caramel. Simply divine!
