At the backgammon of jury of the Prix Goncourt (*), the most prestigious of honors Literary.
La gastronomy and table Arts are inseparable from the Prix Goncourt. Since 31 October 1914, the Drouant restaurant, situated Place Gaillon 2th arrondissement à Paris, welcomes the jury de l 'Goncourt Academy on the 1st floor, in the show Goncourt, with view on peaceful Place Gaillon near theGarnier opera. The “ten” meet there at thetime du breakfast each premier Tuesday du month (except in summer). On a idea by André Billy in 1951, they have an covered en ruddy, engraved with The first name and , written in italics of each holder and his predecessors. They are preciously kept in a chest en Oak dark the jury are very attached Asked traditions.
If ever their silverware are not my on backgammon oval who their sert office for training sessions job, Didier Decoin (president of theGoncourt Academy for January 2020), remindsordre le butler. In 2023, furnaces, Romain Van Thienen, the Head executive is the teacher.
The general secretary of theGoncourt Academy is charge de to prepare le menu for the handover session price en collaboration narrow with him. This menu includes usually un foie gras, a little of caviar, shellfish (donate a small lobster), a play de game (To fur or to feathers), A fish noble, cheese and often a Norwegian omelette en dessert. The quarries is excellent. No flat ritual ou fetish. What doesnot allowed not to jury byExpress a preference. Therefore, the sworn André Stil had a passion for the turbo. Its nine commensals have widely benefited. Didier Decoin adventure once to register a bouillabaisse au menu the réactions du jury were lukewarm : complicated to eat, less good that Marseille. When a new sworn sits at the backgammon oval, we put the small spot about great. Literary show presenter Bernard Pivot tasted one of the " mots of his life ", a Bresse chicken half mourning (contized Asked blades de scams) and servie in a mousseline sauce. the founding brothers Goncourt, two laureates and one Ancient president of the price have their name to the carte du restaurant : everything client can today enjoy a s Colette, a pie maintenance Romain Gary at caviar, vol-au-vent façon Goncourt brothers, and, for the greedy, a madeleine of Proust “ memorable " (…) And giantess accompanied de chocolate molten and whipped cream.
Official internal website of Drouant restaurant
E-mail: restaurant@drouant.com
Menus and menu of the Drouant restaurant
Location of Drouant restaurant on Google Map
(*) The Goncourt prize is a prize literary French rewarding of authors byexpression French for one work in prose published by a French-speaking publisher and be distributed in bookstores (the free must be, available about rays la the first a week's course de September). All the novels appearing at the return literary can apply. The publisher must send a copy du free every member de l 'Academy no later than 7 September.
The Goncourt Prize was created by will in 1892 by Edmond de Goncourt (1822-1896). The society literary des Goncourt, known as Goncourt Academy, is officially founded in 1902 and the premier Goncourt prize proclaimed on 21 December 1903. This prize was therefore 120 years old in December 2023.
On the menu for the Prix Goncourt served on November 7, 2023
- CHARLES DROUANT OYSTER WITH CAVIAR
- Maison Madec, Prat-Ar-Coum, Oysters No. 2 and Schrenki x Dauricus, jus de Mussels, candied de lemon. THE'Oyster au caviar is servie en souvenir of Charles Drouant who was one of the first Restaurants Paris à propose of Oysters en origin de Brittany.
- LOBSTER COLETTE
- Mayonnaise withoil de l, jelly de grey shrimp, wood sorrel, flowers. THE lobster does reference à Colette, habituee of places and that wanted a passion at this crustacean au point to never leave passer.
- TURBOT COCTEAU
- Un turbo au garden Marine, eggs de trout, shells, leaves de caper bush, oil herbaceous. Present in a Nage punctuated de sea food, recalls le famous " ciel for the sea ” ; like the French poet, painter, designer, playwright and filmmaker Jean Cocteau (1889-1963) loved à designate the ceiling of Drouant restaurant.
- DEER HUYSMANS
- figs black, Hunter's sauce, cherries black, squid ink. THE roe and the furry game food this année. He is served in a plate where accompaniments et sauce are Black, riding a wink au meal any Black evoked by the French writer and art critic Joris-Karl Huysmans (1848-1907) in his novel “À rebours” published in 1884.
- CLOS DE MONTMARTRE CHEESES
- Personalized cheese of "At Virginie's" cheese maker refiner. This quartier Paris de Montmartre is a top lieu for the creation artistic et intellectual for the rive right and more precisely 18th arrondissement de Paris.
- MIRABELLES CLAVEL
- Sorbet Ice Cream mirabelle absinthe, chantilly yellow wine et plums.
Un hommage to the French writer native de Franche-Comté Bernard Clavel (1923-2010), apprentice confectioner before to become writer. In his free “The Fruits of Winter” (Goncourt Prize 1968), the hero cherish un plum tree enthroned in his garden the plums are preserved au syrup en jar, to be appreciated everything at long de l 'winter.
- Sorbet Ice Cream mirabelle absinthe, chantilly yellow wine et plums.