Copenhague, Paris, France

Address:

142, Avenue des Champs-Elysees
Paris 75008

Metro:

Charles de Gaulle Etoile or George V

Telephone:

+33 (0)1 44 13 86 26

Fax:

+33 (0)1 44 13 89 44

Email:

Flora Danica

Website:

Website

Overall impression: Flora Danica Copenhagueoffereda combination of fresh seafood worthy of fine sushi, served in classic French style withasubtle Danish influence. In addition to well prepared seafood, we were pleasantly surprised by the efficient service, fair prices and wonderful view of the Champs Elysees. With the trees decorated and the crowds out strolling and shopping for the holidays,Copenhague’slocation was stunning. We foresee continued success for this French restaurant with a Danish flair with an attentive and experienced team.

Location: On the Champs Elysees

Owned: Private company

Management company: N/A

Chef: George Landriot

Chef’s training or salient characteristics: 10 years experience as a chef at Prunier Gourmard with the famous Jean Claude Goumard.

Sous chef: Bruno Brangea

Pastry chef: Alexandre Bosquet

General manager: Jean-Jacques Guillot is a hands-on manager with a keen eye for details.

Maitre d’Hotel: Marc Theillumas

Sommelier: Armel Cousin

Year opened/renovated: 1955; 2001

Class of restaurant: French seafood gourmet

Type of food: Seafood, Danish food and salmon

Specialties :Tartare de St. Jacques au Caviar ( scallops tartar with caviar) and reindeer The reindeer was particularly tender and tasty with a delightful sauce and a fine anchor for a great menu.

Size: 55 seats

Special menus/pricing: 110 Euros. Four times a year they offer salmon tastings.

Ease of reserving: At least a day ahead of time

Preferred reservation method: Phone or mail

Days/hours of operation: Monday to Friday for lunch and dinner

Language spoken: English, German, Spanish and Italian

Style of décor:Modern cozy with Danish furniture; al fresco dining is also available in the rear garden depending on the time of year. We especially liked the red leather chairs and wood touches throughout. Great attention to detailwasevident: Fromthe understated china, glassware and silverware to the wood accented attractive restrooms. The whimsical decorations on the tables created with crystal containers filled with a variety of vegetables added a warm homey touch to the crisp white linens and soft wood panels.

Wine and spirits details:Wine, beer, and aquavit. The aquavit was a perfect ending to the meal and added that touch of Denmark.

Handicapped access: An elevator is available to reach the second floor restaurant. Rest rooms are on the same floor.

Other: Some seats overlook the Champs Elysees; summer guests may be seated in a garden setting. Though smoking is allowed, as in most French restaurants, we were not affected by nearby smokers.

Food:The artfully presented chef’s menu was a treat. Each well proportioned seafood dish built on the one before it until we reached the delicious reindeer finale. We began with a light codamusebouche (pre appetizer). A tasty salmon roe spread followed. The oxtail duckfoi gras chestnut soup presented an exquisite combination of flavors. Even the John Dory, a serious cold water fish, tasted light as a feather. The sommelier assisted us in the selection of a white and red wine combination to match the courses of the tasting menu. Bread selections included cumin, nut and crunchy breads. Copenhague has retainedmaster cheese purveyorPhilip Olivier to develop their cheese assortment.It was artfully delivered and memorable. Dessert was a delightful pear ice cream, passion fruit and cookie medley.

Service: During our visit, the service staff was welcoming, attentive, knowledgeable and efficient. The servers were discrete and vigilant; this meant hardly any time passed before a request was responded to. They answered any questions with a minimum of fuss.

Number of visits: One

Date of visit December 2003

Would you dine there again? Yes

© Simon and Baker 2003-2010, Inc. All Rights Reserved
website development by Moonlion Networks
Problems? contact us   Want to quote us? check here