2023-06-14 11:41:20
Par Julie Bossart
Published on
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And it will be… The Prince of Wales (Paris, 8th). This Wednesday, June 14, 2023, the prestigious hotel on Avenue George-V officially announced the arrival of Norbert Tarayre at the head of 19.20, its bar-restaurant. The chef himself had recently indicated that he was leaving the Bistrots pas parisiens, which he had co-founded in the Hauts-de-Seine, for a mythical place in the Triangle d’or of the capital.
“A return to the roots”
What could be attributed to a turn in the career of the media chef, discovered by the general public thanks to the program “Top Chef”, in 2012, is in fact a return to basics. The kitchen, Norbert Tarayre fell into it “by chance”, while washing dishes at the famous Chez Nico, at Ninety Nine Park Lane, in London. Upon his return to France, the emblematic Bernard Loiseau inspired him with the art of cuisine à la
French and good product. He will continue his studies with Marc Veyrat, then Roland Mazere, before supporting Mauro Colagreco in obtaining his first star at Mirazur as a second.
On the other hand, it is a real shift for Le Prince de Galles, which intends to renew and pimp the 19.20. “Associating with chef Norbert Tarayre seemed obvious to us,” says Gerald Krischek, general manager of the luxury hotel. His dynamism and his talent immediately seduced us, his energy responds to our desires and his culinary identity corresponds in all respects to the renewal that we wish to operate. »
“The cooking of our mothers and grandmothers”
“We will be keen to offer simple cuisine, that of our mothers and grandmothers, perfectly executed and with this little soul supplement which today makes all the difference, emphasizes the chef. The teams and I are already working hard to offer a culinary experience that reflects our image, honest and sincere, because my stars are my customers. »
On the menu: Belle Époque cuisine, essentials of the parisian bistro, like the veal shank, and accessible. Count around fifty euros for a menu. On the plate, high quality local products – collaborations with Ile-de-France producers must see the light of day. Finally, the emphasis will also be placed on “anti-waste”. An enticing program to discover at the beginning of October, when 19.20 will have reopened after getting a makeover.
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