“Three syllables, fragrant, golden, infinitely cheerful, irresistibly evoking the sun, the South and the Mediterranean… Three syllables, as a promise of the joy of life, tastes and happiness. MIMOSA, Jean-Francois Piège’s new table at the Hôtel de la Marine, makes the impossible tangible: bring the spirit of the Riviera to the heart of Paris!”
At the Hôtel de la Marine, Place de la Concorde, is located in the symmetrical building of the Hôtel de Crillon, where Jean-Francois Piège has long displayed his talent.
The gastronomy of the Mimosa restaurant is entrusted to celebrity chef Jean-Francois Piège, who offers traditional French cuisine in the spirit of the “Riviera” of the 1960s, with quality products and a unique “mimosa egg bar”: tarama, salmon, bottarga, caviar…. (from 6 euros to 68 euros)
Depending on the season, the menu of Mimosa Restaurant, created by Chef Thomas Rossi, announces vegetable fritters à la niçoise, avocado with mimosa shrimp, grilled duck foie gras terrine, wood-fired Ile-de-France confit vegetables in olive oil, Brittany blue lobster with aioli and french fries, grilled stone octopus and chickpeas, meatballs with tomatoes and burrata heart, veal paillard pizza with tomatoes and olives, lamb shoulder with fried eggplant, grilled beef Salers with savory herb sauce or grilled Prime Angus rib steak with Béarnaise sauce.
Between the main course and dessert goat cheese marinated in olive oil, thyme and rosemary.
For dessert, wood-fired meringue with red fruits and cottage cheese, panettone with candied citrus fruits and orange blossom ice cream, surprise pineapple with pomegranate and lemon balm, or Riviera pistachio-vanilla ice cream.
The Mimosa restaurant is located on the ground floor in front of the Cour d’Honneur and on the mezzanine.