Photo: DR

Immediate boarding for The French Taste

This is the story of a trio passionate about good food and the French art of living. Spurred on by Paris Aéroport, which wishes to develop the signatures of great French chefs at Paris-Charles-de-Gaulle and become a showcase for French gastronomy, Areas imagine I Love Paris, inaugurated in spring 2015 in hall L of the terminal 2E. The concept corresponds perfectly to its ambitions: to promote the codes of bistronomy, quality and trend, especially in travel areas. Chef Guy Martin, owner of the Grand Véfour, is the menu for this demanding and pioneering project. A success ! In 2016, I Love Paris was crowned best airport restaurant in the world¹.

Building on this successful experience, Areas, Paris Aéroport and Guy Martin therefore decided to embark on a new adventure: The French Taste, a neo-classical brasserie, this time installed in terminal 2F.

The French Taste, a high-flying concept

Behind The French Taste, there is of course a new desire. That of offering travelers, before boarding, an experience worthy of the most popular addresses in the capital, with emblematic dishes of French gastronomy, made with seasonal products cooked in an inventive way and served in a friendly and refined.

Alexandre de Palmas, Managing Director of Areas France and Northern Europe, underlines: "Building on the success of the I Love Paris restaurant, we wanted to share the talent and know-how of Michelin-starred chef Guy Martin with more travelers. , with a bistronomic table showcasing fresh and accessible cuisine, marrying land and tradition ”.

The opening of The French Taste has a special character for Paris Aéroport: Chef Guy Martin renews his confidence in us after the great success of I Love Paris. Our international customers want to be able to find in our terminals the French culinary excellence that is so popular around the world. Successful bet with The French Taste ”, underlines Mathieu Daubert, customer director of Groupe ADP.

Creating surprises while remaining faithful to its values ​​of excellence, to satisfy connoisseur or curious customers, such was Guy Martin's challenge with The French Taste. He obviously raises it with brio and creativity, ensuring the balance of flavors as well as the origin of the products. Its menu, which gives pride of place to the land and tradition, is nevertheless surprising, marked with the seal of its inventive cuisine.

Cold zucchini soup flavored with verbena or carrot soup with orange and cumin, roast milk-fed veal or sea bass poached with seaweed, thin apple tart, pink praline chips, vanilla ice cream, chocolate mousse with matcha tea or even cheesecake with candied pumpkin, crushed Sicilian pistachios… Bayonne ham rubbed with Salies-de Béarn salt and slowly matured between mountain and ocean, gently cooked duck foie gras, subtly enhanced with a touch of Saint-Emilion, black pepper, coriander and nutmeg: even for excellent charcuterie platters, it is good to sit down at The French Taste.

Whether you are part of the 50% of transit travelers, 39% of business passengers or 26% of regulars at the terminal ... whether you are alone, with colleagues, with family, loaded or with your hands in pockets ... whether you have time or your flight takes off in less than an hour, at The French Taste, everything has been designed so that everyone is served according to their requirements and requirements. An express menu allows you to taste two dishes in less than 30 minutes. Those who have fewer constraints will be able to explore the map at greater length. We also take pleasure in settling here, whatever the hour, with formulas designed for breakfast, lunch, afternoon tea ...

The experience would not be complete without a neat framework and a team of professionals who cultivate the art of hospitality. The architect Charles Zana signs the decor inspired by the universe of the Palais-Royal to create a welcoming but sophisticated atmosphere. The facade, which reinterprets the codes of Parisian passages, is an invitation to go through the door to discover a warm and contemporary place. With its large central counter and tables, custom-made furniture and photos, the room offers a different atmosphere over the hours. The secret ? A particular work on the lights which evolve according to the times of the day, illustration of the care taken to every detail.

At The French Taste, the welcome also reflects this concern for perfection. Each guest is guided by the butler, and attentive staff are committed to respecting the time constraints of visitors. No time to finish your meal? We leave with a take-away or take a piece of sweet cake ... Menus on iPad, translated into eleven languages ​​and allowing you to leave an opinion, facilitate order taking, for more flexibility and efficiency. We are easily seduced by the elegantly designed paper card, the outfits inspired by waiters with a touch of originality, the refined tableware and the enveloping soundtrack that sublimate the recipes and are the guarantee of a great time in savor before take off.

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¹ Airport Food & Beverage Awards (FAB Awards 2016), organized by The Moodie Davitt Report and The Foodie Report