For breakfast, we suggest the Restaurant Lounge Bar m64 at the InterContinental Paris Marceau. Breakfast in this brand new chic boutique hotel in the heart of Paris’ finest well-lit open kitchen is a feast. Guests can choose to start the day with a Continental or American breakfast. For a continental at 24 euros per person, you are welcomed with a choice of a hot drink, followed by freshly squeezed fruit or vegetable juice, a choice of viennoiseries, bread, yoghurt, fresh fruit salad or cereals. For the American breakfast at 30 euros per person, you can have the continental option together with a sweet or sour option such as pancakes, crepes, brioche façon perdu; the restaurant’s speciality which is served plain, with lemon, home-made jam, caramel, salted butter or chocolate. Otherwise you can opt for porridge, eggs in whichever way you like, omelette, Scottish smoked salmon, bacon charcuterie, veal and chicken sausages, fresh or roasted tomatoes, pan-fried potatoes, baked beans and a selection of cheeses.
The InterContinental Paris Marceau
Restaurant Lounge Bar m64
64 Avenue Marceau
75008 Paris
France
Tel: +33 1 44 43 36 50
www.m64-restaurant.com

Fine Dining at Restaurant Daniel
Celebrate a proposal over a gourmet dinner by blending the best of French, Mediterranean and Asian cuisine at Chef Bryce Leygonie’s Restaurant Daniel – Paris’ only Relais & Chateau boutique hotel restaurant.
The restaurant helps you to indulge in some good food in a quiet and exclusive venue. Chef Bryce Leygonie does not leave anything to chance. With a touch of arrogance, he takes pride in his cuisine and would like to part with traditional French cuisine. His restaurant offers a classic option which ranges from salade niçoise, club sandwiches to hamburgers for those who want something light and quick in the Lounge. The restaurant also serves gourmet options where a delicious entrée of mille feuilles de foie gras, figues confites Tuile William costs 25 euros.
Some of the delicacies of Chef Bryce include Pigeon Royale, especially cooked in hay with vegetables and black truffle at 36 euros or Monkfish, lentils and bacon cooked in a pastry at 30 euros.
Deserts range from 12 to 15 euros and if you choose the imperial tangerine soufflé you will see that it is worth the 15 minute wait.
Restaurant is open from Mondays to Fridays for Lunch and dinner but the Lounge and Bar is open all day long and on weekends as well.

HOTEL DANIEL – Relais et Châteaux
8 RUE FREDERIC BASTIAT – Champs Elysées
75008 PARIS
Telephone : + 33 (0)1 42 56 17 00 –
Fax : +33 (0)1 42 56 17 01
Food & Beverage : Fabrice Marchand : restaurant@hoteldanielparis.com

One on One with Restaurant Daniel’s Chef Bryce Leygonie

E-mail : hoteldanielparis@hoteldanielparis.com & daniel@relaischateaux.com
Reception, Reservation & Concierge : reservation@hoteldanielparis.com

Mouthwatering Recipes from Fruisana

The minimal Nordic cuisine called Gourmet
Destination - Copenhagen
Mission - to combine food experience with meetings and incentives.
Lately, Copenhagen restaurants have been earning stars and stripes from the French Michelin Guide, awarding them a total of twelve stars! The city is more endowed with Michelin stars than Rome, Madrid, Berlin, Milan, and Vienna. Let’s face it, food is not something anyone can ignore during a trip and certainly not when you organise meetings and incentives for groups. Read more

Phil Croziers perfect wine matching to Ceviche

Pink by Yellowglen – the ideal alternative to champagne Chill this Australian sparkling rosé wine by Yellowglen, serve it in a classy flute and you are sure to make an impression with your guests. The blend of Chardonnay, Pinot Noir and Shiraz grapes sourced from vineyards in South-Eastern Australia creates a wonderful tasting sensation leaving a delicate drop of berry in your mouth. You do not have to break the bank to score a few points with Pink because it is readily available in Sainsbury’s and Asda at £6.99. The wine is beautifully presented in a champagne style and corked as such.

Need to host an event but cannot cook? Find out how you can count a Chef from the Executive Traveller Chefs Club. Just ask.