Le Céladon is located inside the beautifully luxurious Hotel Westminster on the fashionable rue de la Paix in Paris’ 2nd arrondissement. I was very lucky to have the opportunity to dine here during my stay at the Hotel Westminster in November. Classically styled Le Céladon is accessed via the hotel bar, Dukes so it’s a great opportunity to enjoy a pre-dinner drink as well as an aperitif after dinner. The restaurant has been awarded a Michelin star and it’s easy to see why. Refined French classics in elegant surroundings are the order of the day at Le Céladon. The restaurant has recently been refurbished to a high standard revealing a bright warm and elegant space to enjoy both dinner and breakfast.
My reservation was booked for 8:00pm but before that, I enjoyed a cocktail lovingly prepared by Gerard, head barman at the glamorous Dukes Bar who chose the classy St Germain cocktail made with St-Germain liqueur topped with champagne; it was the perfect start to a glorious dinner.
I made my way over to the restaurant and settled down to enjoy what was a memorable experience at Le Céladon. To begin with, I was offered water, the menu, both set and a la carte plus the wine list. As I was eating on my own, I chose to have only a glass of wine, as I would be heading back to the bar to enjoy another cocktail while listening to the resident pianist tickling the ivories with smooth jazz.
What I ate at Le Céladon
I chose the a la carte menu and I began with a starter of Duck Foie Gras with smoked eel, roasted pear & organic trout eggs. For my main, I chose a fish dish which was recommended by the head waiter, Scallops & Candied Quince with conchiglioni pasta “Garofalo di Gragano” flambeed with sake and for dessert, it had to be something light; Lemon Soufflé.
The menu is varied but not too vast and includes delightful dishes such as starters of Burgundy Snails with Focaccia bread & parmesan crumble, Jerusalem artichoke cream soup with liquorice & sesame cream and mouth-watering mains such as Turbot fish meunière, vegetable spaghetti & consommé and Veal & Beef Stew with candied vegetables.
My foie gras starter was divine, always a dish I try to eat as much as I can of while in Paris as it isn’t very popular in the UK; I have no idea why because it’s just the most luxurious melt-in-the-mouth dish. It’s very much frowned upon in the UK but my husband and I both love it. The foie gras was served with an unusual accompaniment of trout eggs but the combination was sublime paired with sweet quince and served with the most delicious crispy parmesan toast cut ever so finely; I definitely wanted more of the toast but I had delicious crusty French bread to scoop up the last of the foie gras.
For my main dish, the head waiter recommended the scallops over the turbot fish and I was very happy to take his advice. The chilled glass of Sancerre was the perfect accompaniment, I could have done with a second glass; Loire Valley wines are my favourite. The restaurant was beginning to fill up, the laughter, chatter and the smooth tones of the piano coming from the Dukes Bar was very enticing so I was really looking forward to relaxing there after dinner.
My main definitely looked impressive, four giant shell pasta produced by the famous Italian pasta house, Garofalo with plump scallops sitting proudly on the pasta. I was a bit a bit worried whether the combination of pasta and fish would work but it really does.
The pasta was cooked al dente as it should be, the scallops cooked just to perfection succulent and juicy with a slightly sharp rich buttery sauce. Chef came out to say hello and I thanked him for such a spectacular dish, he’s Le Céladon’s new head chef and he’s definitely doing a fantastic job creating inventive French classics.
For dessert, I wanted to go for something light. I adore dessert and I am a sucker for anything chocolaty and with desserts such as Chocolate Praline Pastry with hazelnut meringue, Baked Organic Apple with chestnut cream and Citrus Fruit Pie served with grapefruit sorbet and roast candied citrus fruit to name a few, it was a difficult decision but I decided to try the Lemon Soufflé.
There is also a cheese plater with cheese of the day for those who are more of a savoury lover after a meal like my husband. Soufflé’s in Paris restaurants are legendary, usually Grand Marnier and they are absolutely delectable. The soufflé was delightful, golden and topped with a dusting of icing sugar, it was as light as a cloud with a heady citrus aroma and taste.