Press kit, November 2016

Transcription

1 Press kit, November 2016

2 On November 18th 2016, chef Cyril Lignac opened a new restaurant dedicated to globe-trotting cooking. Serving sophisticated fare, this bar focuses on raw ingredients with Japanese and French influences.

3 IN THE PLATE

4 At the Bar des Prés, the menu is short, lively and spontaneous. The exclusive creations combine the chef s French roots with his discoveries overseas, especially in Asia. The Breton Mini Lobster Rolls are seasoned with smoked mild chili pepper; the yellowtail an Australian fish is shaved into a carpaccio and brightened with yuzu; and the chips that accompany the tartare of Salers beef with Chipotle are made of kale. The semi-cooked salmon is served with a passion fruit vinaigrette and Nepalese pepper, and the marinated scallops make their way into crunchy galettes served with a tarama of smoked eel. The sashimi, sushi and maki are made to order by a Japanese sushi chef, served with freshly grated wasabi root and marinated ginger, and finished with homemade Nikiri sauce.

5 IN THE GLASS

6 In the same spirit, the cocktail menu features globally-inspired creations and reinvented classics. Tokyo Garden combines gin with shiso leaf, saké, yuzu and lychee juice, while Duo des Prés brings together vodka, homemade cardamom syrup, coconut water, basil and pineapple juice in a drink made for sharing! The wine list includes about 30 references, including biodynamic and natural wines as well as some from sustainable agriculture. Complementing this is a selection of high-quality sakes from the north of Japan, including the connoisseur s favorite Heavensake Junmai Daiginio.

7 IN THE DINING ROOM

8 To design the layout and the decor, Cyril Lignac once again turned to Studio KO; this duo of architects is known for having created the Balmain boutique in New York, the AMI shops and the Chiltern Firehouse Hotel in London. The facade recalls old neighborhood cafés with its navy blue paint and its varnished oak door frames. Inside, the focal point is the inviting bar made of Italian Giallo Real marble. On one side is the bar, on the other the kitchen. These two parallel worlds are placed side-by-side here for the customers to see. The torn-off wall tiles create a fresh ambiguity: is it an intentional effect or a remnant from the past? In a nod to the fish-based menu, the decor also recalls a fisherman s cabin (seashell lamb, wicker ceiling light, azur blue pottery). As for the tableware, the lines are spare and fluid, with natural colors and unpolished materials. The limited palette puts the focus on pieces from French artisans, such as the plates from the Burgundy potters Nathalie and Christophe Hurtault (Les Guimards). The atmosphere is warm and softly lit, making the place feel like something of a secret. The decor plays with the rules, striking a delicate balance between raw materials such as wood and wall plaster, and more refined touches like high quality fabrics and marble. All of it reflects the spirit of St-Germain during the Belle Epoque (carpet in a subtle leopard print, elegant peacock fabric) and recalls the neighborhood s traditional food shops (granito floor, walls decorated with unvarnished oak).

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10 PRACTICAL INFORMATION Le Bar des Prés 25 rue du Dragon Paris +33 (0) Access: M4 Saint-Germain des Prés M10 Sèvres-Babylone Open 7 days a week For lunch from pm For dinner from 7-11pm 40 seats Lunch menu from Monday to Friday, 40 Dishes to share from 16 Sashimi 5 pieces from 15, assortment of 6 sashimi 23 Sushi from 5 a piece, assortment of 6 sushi 25 California 6 pieces from 12 Maki 6 pieces from 10 Desserts 10

11 PRESS CONTACTS Vanessa Dalous (0) vanessa.dalous@cyrillignac.com Sylvie de Laveaucoupet (0) sdelaveaucoupet@orange.fr Photos available on request #lebardespres #cyrillignac