Places To Eat During Maison Objet 2017: Alain Ducasse Opens Brasserie

Maison Objet 2017 is closer than you think, which means that it is time to start thinking about your travel plans as, for instance, the best places to eat in Paris. The French and 19 times Michelin stars awarded chef Alain Ducasse, inaugurated Brasserie Champeaux in April 2016, with his business partner, Olivier Mauray. Located under La Canopée at Forum des Halles, in Paris’ 1st arrondissement, this is the first brasserie for Chef Ducasse, who also owns many bistrots and restaurants worldwide.

Champeaux is the 21st century brasserie where everyone creates their own personal experience. You can come with family or as a couple, the private salon is perfect for business meals and the atmosphere in the main dining room is ideal for an after-meal show. Very accessible for a quick lunch break, Champeaux is also the ideal address for any big occasion. Eating on the go, to enjoy a large feast or snack during an aperitif on our terrace, the brasserie welcomes everyone, from 11:30 am to midnight, everyday.

The contemporary interior design was left to the designers of Ciguë group. Minimalist lines, raw materials and vast bay windows give the venue a bright and warm atmosphere.

The designers at Cigüe have imagined several spaces adapted to urban life and its alternated rhythms and varied desires. Comfortable armchairs with views on the garden, high stools in the main room, leather seats with saddle stitching for large tables & alcoves for more privacy. Everywhere, the sense of detail allows one to claim this venue in a functional way: lockers at the back of the seats, hooks under the bar to store your belongings, outlets for cell phones or laptops, adjustable tables set up according to groups.

Mixology is at the heart of Champeaux and this is a first for an Alain Ducasse establishment in Paris. The Canadian head barmaid Marjolaine Arpin reinterprets classic cocktails, with a self-confessed preference for bitters. Taking her inspiration from the history of the area and of the original Champeaux restaurant, she has created a series of signature cocktails concocted from products evoking the fruits, vegetables, flowers and cereals from the market at ‘Les Halles’. ‘La Halle des Halles’, for example, boldly blends vodka and sake for an original and sophisticated Martini.

We envisioned This space an an original version of a contemporary brasserie “Alain Ducasse”.

Source: www.yatzer.com and www.restaurant-champeaux.com

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