Discover Norbert Tarayre's menu for the reopening of 19.20 at the Prince of Wales.
Through a video on Youtube, Norbert Tarayre is gradually unveiling the menu he will be offering from October at Le 19.20 restaurant. On the menu: generosity, conviviality and dishes to share.
Norbert Tarayre is always where you least expect him. The chef, who made his name over ten years ago on Top Chef, has since hosted a number of M6 shows and opened several restaurants in the Paris suburbs. Despite all this involvement, Norbert Tarayre hasn't set foot in the kitchen for a decade. On October 12, 2023, he will finally return to his first love when he becomes head chef of Le 19.20 restaurant at the Prince de Galles in Paris. Following this appointment, announced shortly before the summer of 2023, the chef has just unveiled part of the menu that will be offered to customers.
Plenty of dishes to share
As soon as he announced his arrival at the Prince of Wales, Norbert Tarayre promised "Belle Époque cuisine, featuring French identity. A simple cuisine, that of our mothers and grandmothers, perfectly executed and with that little extra soul that today makes all the difference."
In a spirit of conviviality, the Prince of Wales's chef has imagined dishes to share (but not only), with a great deal of work on sourcing local produce. In a video unveiled on Youtube, Norbert Tarayre gives a foretaste of his menu, of which here is an extract:
- Rib of beef and fries: A pre-cooked vacuum-packed rib of beef to save time and tenderize the meat, served pink with homemade fries made from Agria potatoes.
- Saucisse au couteau à partager: A giant homemade sausage (up to 10 people) with jus gras, served with mashed potatoes and sage pork gravy.
- Saumon au beurre blan: A grilled Norwegian salmon steak with a beurre blanc sauce (butter, shallot, white wine and a squeeze of lemon for acidity).
- Artichoke tataki: Too often overlooked in the kitchen, artichokes are served as tataki on an iodized mushroom duxelle, with a miso hollandaise sauce and toasted bread.
- Roast chicken: Tender, juicy chicken, served with its own juices.
- Carrots and mackerel: Carrots infused with orange, horseradish and mustard, marinated for 24 hours, accompanied by mackerel cooked in citrus salt, lime, lemon and tarragon. The waitstaff will add a marinade and carrot oil at the last minute, as the chef is very committed to zero waste.
Norbert Tarayre is also keen to point out that 75% of his menu will be plant-based, with fine French vegetables such as celery, but also fruit and aromatic herbs. For the rest of the menu, we'll have to wait until October 12, 2023, when Le 19.20 officially opens under the leadership of Norbert Tarayre.
These news might interest you
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
