Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Charles III in Paris: Anne-Sophie Pic, Yannick Alléno and Pierre Hermé in the kitchen

Charles III in Paris: Anne-Sophie Pic, Yannick Alléno and Pierre Hermé in the kitchen

Pauline Masotta | 9/20/23

Emmanuel and Brigitte Macron are doing things right for King Charles III. Three masters of French cuisine were invited to compose an unforgettable gastronomic experience.

From September 20 to 22, 2023, the British monarch, Charles III, will be in France, starting his tour in Paris, before continuing on to Bordeaux. The King and his wife, Camilla Parker Bowles, are invited to dine in the splendid Hall of Mirrors at the Château de Versailles, surrounded by hand-picked guests. The French presidential couple, Emmanuel and Brigitte Macron, have selected three renowned chefs for the meal.

Three chefs, three culinary stages

For this state banquet, culinary magic will be orchestrated under the enlightened direction of Anne-Sophie Pic, Yannick Alléno and Pierre Hermé. Each will occupy a pre-defined position. For example, Anne-Sophie Pic, chef of "La Dame de Pic", is responsible for initiating guests' palates with the first course. Guided by the sacredness of the seasons, she revealed her creation in the columns of Le Point: "Tourteau de casier et homard bleu, voile d'amandes fraîches".

For the main course, chef Yannick Alléno will be in the kitchen. The chef emeritus of the Pavillon Ledoyen has prepared a "poularde Ledoyen": Bresse poultry marinated in Moët et Chandon champagne, served with a corn extraction sauce and gratinated porcini mushrooms.

As for the sweet crowning touch, at Brigitte Macron's request, it's Pierre Hermé's mission to transcend the taste buds at the end of the meal. He will unveil a refined reinterpretation of one of his iconic creations, none other than the Ispahan.

These news might interest you

Rhubarb emerges from the shadows Craftsmen & Know-How

Rhubarb emerges from the shadows

The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
10 short foods for trendy, low-priced meals in France Tables & Chefs

10 short foods for trendy, low-priced meals in France

These new strongholds of good taste, where you can treat your taste buds to a change of scenery, are also a great way to break the bank at a lower cost.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests News & Events

The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests

When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
The Provence-Alpes-Côtes d'Azur Corse - Monaco 2025 guide is now available News & Events

The Provence-Alpes-Côtes d'Azur Corse - Monaco 2025 guide is now available

New addresses, gourmet itineraries, portraits of chefs... Discover the flavors and culinary heritage of a region between sea and mountains.
Philippe Etchebest and his ravioli make a stop at the Atelier des Citernes in Bordeaux News & Events

Philippe Etchebest and his ravioli make a stop at the Atelier des Citernes in Bordeaux

For one week, from May 6 to 13, 2025, Philippe Etchebest will be offering new ravioli recipes at the Atelier des Citernes in Bordeaux. A way of making his cuisine accessible to as many people as possible.
Thierry Pruvot, a Pré Catelan legend takes his leave News & Events

Thierry Pruvot, a Pré Catelan legend takes his leave

After more than four decades of service at the prestigious Pré Catelan, Thierry Pruvot, emblematic room manager, bowed out in January 2025. An emotional departure welcomed by the profession.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE