Semaine Sublime at The Crillon
You know how you’ve been meaning to get in bikini shape for St. Tropez/Ibiza/Capri? You know how you’ve been meaning to book into the Royal Evian, but somehow there just isn’t time? Well, drop whatever you’re doing, there might still be a table at The Crillon. What? You’re saying, she’s gone barking! What has The Crillon got to do with the Royal Evian? Ahh darling, the powers that be at The Crillon recognise great talent n’est pas. Jean-Francois Piège (Les Ambassadeurs, The Crillon) is the most talked about, innovative chef in Paris, and until 23rd June, Michel Lentz (Jardin de Lys, Royal Evian) presents his concept "Cuisine Equilibre" at dinner in The Obelisque restaurant, and during the day in The Bar and on the sublime Summer Patio. 
Begin with Lentz’s signature Cocktails du Bien-Etre, which mix fresh fruits and vegetables to a perfect texture. Choose your mineral water from the chariot, obviously you’ll be choosing Evian (Volvic, Badoit, Chateldon as well) to which various herbs, gathered by the chef before he left home, have been added. Admire the tables, decorated with herbs, and summer flowers.
"Michel Lentz is not a doctor, just a miracle doctor of Cuisine Minceur", explains Figaro’s Maurice Beaudoin.
"He’s a gastronomic acrobat, with a culinary balancing act that will leave you astonished".
Forget the diet grated carrots darling. Lentz puts his into a light pain d’epices. "A carrot weighing 100 grams is all you need for your daily supply of Vitamin A", observes Lentz. "Oysters are light in calories, but rich in Vitamins D and B12", he adds. "Parsley’s goodhttp://www.bonjourparis.com/admin/story/story/18024/ for the digestion and lobster has almost no fat!"
So get yourself off to The Crillon and gorge without guilt on, say, Aubergines violettes à la reglisee et des pousses de pourpier. Pressée de tomates, green zebra, noire de Crimée et ananas au basilic, pourpre Thon touge de Mediterranée, pousses de shiso, sorbet riquette (18€).
Langoustines royals, jus de carottes au basilic vert. Saint Pierre cuit sur la peau, sauge ananas et huile d’argan (38€). Or Agneau Princier de Bordelais rôti au serpolet. Or Pigeon Racan dans un fleur de courgette, infusion corsée de bois de tilleul. And don’t rule out pudd darling, try Ananas Victoria à la vanilla bourbon or Fraises Mara des bois epicées au poivre de Schéchuan (12€). Historic!Then you can buy the book, keep up the good work at home. Then it’s off to Eres for that bikini, right?
The Obelisque, The Bar, The Patio,
Hotel de Crillon,
10 place de la Concorde, 8th (Metro: Concorde)
T: 01 44 71 15 00
Royal Evian,
Rive sud du Lac de Geneve (no metro!)
74500. Evian-les-Bains,
T: 04 50 26 85 00
Un Sublime Equilibre," secrets of la Cuisine Synergique, by Michel Lentz,
Editions du Chene, 39.30€
Available at the Crillon Boutique and will be dedicated, to you, by the author.
What more could you want darling?
