Gourmet Agenda for September 28

We reserve

Anne-Sophie Pic & Eugénie Béziat

On the occasion of the third anniversary of the starred restaurant Espadon du Ritz, Anne-Sophie Pic and Eugénie Béziat will combine their talents for a four-handed dinner. Together, they imagine an exceptional dinner, in 8 sequences, only offered on Friday October 23, 2026.

Info & Reservations – © Lucie Mathé

We get started

Nonna Vita by Disaronno

Disaronno, the Italian almond liqueur, born in 1525 in Saronno, opens the doors to cooking workshops led by real Italian nuns. On October 10, 2026, for 2 hours we cook there, then we prepare a Disaronno Sour which we taste before sharing the meal previously prepared.

Free access, upon reservation by following the Ultimate Guide Instagram account – © Géraldine Martens

We delight in a new experience

The Grande Table at the Plaza Athénée

New menu, new theatricality. The gourmet restaurant at the Plaza Athénée becomes La Grande Table where you can enjoy Agapes (starters), Apprêts (mains) and desserts including Le Grand Dessert Belle Epoque, with French-style service to reconnect with the grand ceremonial dinners which have marked the history of French gastronomy and which showcase the know-how of its various players.

Info & Reservations – © Marie Flament

We escape

Doki Doki at Bon Marché

Until October 18, 2026, Doki Doki, pioneer of handroll in France, will take up residence on the second floor of the Bon Marché Rive Gauche for Super Japon, the major exhibition dedicated to contemporary Japan. At the heart of this veritable mini-Tokyo left bank, Doki Doki unveils a pop-up counter where handrolls are prepared à la minute, using crispy nori, warm Japanese rice and selected fish. The menu also offers sashimi, donburis and creations designed especially for this residence, as well as introductory handroll workshops.

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We adopt a new ritual

Wednesdays at Charles

Wednesday evenings take on a new tempo at Burgundy Paris, in the cozy atmosphere of Bar Le Charles, with “Les Dimanches chez Charles”. And it is to music that we sip daring cocktails or mocktails like Baudelaire flowersa combination of gin infused with rose petals, champagne, pomegranate and lime; Hidden Vicewhich plays on the contrast between vodka, green Chartreuse, red pepper, honey and ginger ale or Drunkenness without Remorsearound non-alcoholic gin and red fruits… to accompany tapas created by chef Mylo Levin.

Info & Reservations

We don’t miss our moment

Saint-Honoré Pomme Jin Xuan

Only available from September 30 to October 14, 2026, the Saint-Honoré Pomme Jin Xuan is the creation of Ann Li, pastry chef at Ladurée Taiwan. Faithful to the identity of the House, it revisits the classic version with subtlety, between the fruity freshness of apple and the delicate notes of Jin Xuan tea.

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We taste a daring marriage

Plantin Truffle Soy Sauce

Made in Japan using traditional fermentation methods, this new truffle-flavored soy sauce offers a lovely marriage between deep umami flavor and woody notes of truffle. Both subtle and intense, it is used as a marinade or as a finishing touch to spice up dishes.

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We enjoy our afternoon

The Red Berry Garden

It is in the heart of the courtyard of the Hôtel de la Marine, on the terrace of the Mimosa restaurant, that the Jardin Berry Rouge Gray Goose will be set up on Saturday October 10, 2026, from 3 p.m. to 6 p.m. Visitors will be presented with a Seasonal bouquet, composed of red berries and fruits, try their hand at calligraphy then taste a Gray Goose Berry Red served paired with an artisanal ice cream.

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We melt with pleasure

Nutella Cookies

Delicately shortbread, Nutella’s latest creation is a chocolate chip cookie, topped with a dripping, melting Nutella center. It’s hard to resist, except for the capacity of the package which only has seven cookies!

We plunge into the bitter

Angostura Food Series

For the third edition of Food Series, House of Angostura comes to Soé. Thursday 1^er October 2026, this gastronomic restaurant combining French terroir and Asian inspirations, will offer redesigned tasting menus with the range of Angostura bitters and food and rum pairings.

Info & Reservations

We head to the Landes

The Autumnals of foie gras and Armagnac

From 1^er until October 30, 2026, the Landes invite you to immerse yourself in their terroir through tastings, visits, workshops and gourmet escapades. This meeting of Landes flavors highlights two emblems of French gastronomy, foie gras and Armagnac, while promoting the new Routes du Foie Gras and the Routes de l’Armagnac, real gourmet road trips through the Landes.

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Cover image © Disaronno

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