Le Lutetia / Today's Cocktail-Appetizer: Kir & Kir Royal-Tapenade

Did you know the existence of this hotel in Paris? Nestled in the fashionable and posh quartier of Saint Germain des Près, the Lutetia Hotel is one of the architectural jewels of Paris. 



Built in 1910, it was the first Art Deco hotel in Paris. The elegant façade is the work of two sculptors, Leon Binet and Paul Belmondo (actor Jean Paul Belmondo's father). Situated in the center of Parisian literary and artistic circles, the hotel has hosted famous painters and writers, such as Matisse, Picasso and Antoine de Saint Exupéry. The famous dancer Josephine Baker, and General de Gaulle have spent their respective honeymoons there.
The Lutetia will celebrate its 100 years in style, with special exhibits throughout 2010. The hotel and the Taittinger Champagne House have joined to produce an exclusive blend, coming from the Grand Cru vineyards. This exclusive blend has been aged for over five years in a cellar. To add an exclusive touch of style, a special candle and pillow mist have been created by the renowned "parfumeur" Parfum d'Empire. Finally, in collaboration with the French post, a commemorative stamp, in limited edition, has been produced.
Make your reservations !!!!!!


You don't need to be lodged in the Lutetia to take a drink or cocktails in its famous bar....
One of the quintessential French cocktails is the kir...Very simple to prepare, even at home...





Recipe for kir.


82% dry white wine (in France, typically an Chardonnay, Sancerre, Bourgogne Aligoté)
18% crème de cassis (blackcurrant cream liqueur)


Pour "la crème de cassis" directly in the glass. Then pour the wine.
Curiosity: This was Hercule Poirot's favourite drink (in the novels by Agatha Christie)


To make a "Kir Royal", we stick to the same proportions but we will use champagne, instead or white wine.







Of course, it is not good to drink without eating something as appetizer, so as French as the kir, the tapenade.....









Tapenade is a kind of purée, made with black olives and capers, finely chopped or blended. It is a typically Provençal dish, generally eaten as an appetizer, spread on bread or a cracker. It can also be used with fish or chicken.


Recipe for Tapenade 


black pitted olives, 100 gr.
garlic, 1 clove, crushed.
capers, rinsed and drained, 1 tablespoon.
olive oil, 3 tablespoons.
anchovy, 1 or 2.
Freshly ground pepper.
A dash of lemon juice.


Put the olives, garlic, capers and the anchovies in a food processor. Process until smooth. Add the oil, little by little, and continue to process until a creamy paste is formed. Finally, add the lemon, pepper to taste.
Refrigerate and use within two weeks.







Comments

Gourmantic said…
Kir Royal is my aperitif of choice every time I visit Paris. As easy as it is to replicate at home, I find it always tastes better in a Parisian bar or bistro.

So glad I came across your site. I too am very passionate about France! :)
fromBAtoParis said…
@Gourmantic: You are absolutely right, I guess it is the atmosphere. Thanks for the comment!
Anonymous said…
I'm going to look this hotel up, it sounds fantastic.
fromBAtoParis said…
@Heavenly Housewife: I see you were in Paris, right in front of it ! =)
S said…
gorgeous gorgeous gorgeous photos,my gosh. i went to Hotel Lutetia with my best friend a year and a half ago to have some chablis and oysters. it was a memorable moment for us as we'd had a really stressful week at work and were rewarding ourselves. i went back, again, with my husband last december to hotel lutetia. thanks for bringing back those memories. we were there on our honeymoon and didnt spend too much time documenting the trip photographically. we were too busy drinking and eating and walking around Paris. btw, i LOVED the part in your 'about me' page where you sort of metaphorically tossed out the Larousse bec of the lack of photos- i was the same! and i dont think i ever had the guts to admit it bec i thought people would be shocked that i wld says smthg so sacrilegious- so to you, i say e bravissima! i am enjoying reading your blog- a beautiful discovery- youre obviously someone who truly loves food. best wishes, shayma
fromBAtoParis said…
@Shayma: Learning to cook has a lot of visual, this is why the greatest thing for me has been having the opportunity to work with generous professionals, who transmitted me their "savoir-faire" but also their discipline and rigour. Some people present cooking as sth playful, that is true up to a certain extent...but cooking is chemistry also (especially pâtisserie), and there, you have to be precise and master techniques..if not.."c'est n'importe quoi" (it's not serious) Thanks for your comment !!!!!
S said…
you are absolutely right- perhaps this is why i dont bake much, it requires a lot of precision- which for me, takes out the fun. but for others, like my mother in law for eg. who is a self-taught pastry chef, nothing brings her more pleasure than to see the final product of a labour of love such as puff pastry. i admire people like that (and you!), but it's not for me. you are very lucky to have worked with top chefs- please do keep sharing all this wonderful knowledge and your life in paris with us. baci, shayma