After a recent renovation by decorator Bruno Moinard, the Garden Courtyard is giving this year’s guests a chance to discover Franco-Japanese delights created by Fumiko Kono, alongside the menu’s essentials prepared by Chef Mathieu Emeraud.
The Courtyard, a haven of peace and tranquillity in the heart of Paris, calls for dishes that are simple, elegant and very fresh. Little wonder, then, that Chef Alain Ducasse invited Fumiko Kono to come here for the summer.
The Japanese chef has created a “Paris-Tokyo Cream of Mushroom Soup”, “Salmon Sashimi and Avocado, with Soy Sauce and Green Yuzu Vinaigrette” and a “Salade Niçoise Tataki.”
The “Garden Courtyard Bento Box” sheds more light on Fumiko Kono’s talent, with a selection of dishes including “Orange-Flavoured Carrot with Sesame”, a “Green Platter of Asparagus and Courgette, with Creamed Anchovies and Sudachi Citrus”, or “Marinated Soy-Lacquered Mackerel with Aubergine Miso and Grilled Walnut”!
Loyal Garden Courtyard customers will be delighted to rediscover Massimo Spigaroli’s Chilled Blue Lobster, Grilled Vegetables and Culatello or the Red Mullet Cooked on One Side with Potato Gratin, Fennel and Bouillabaisse Jus prepared by Mathieu Emeraud and his team.
For dessert, Christophe Michalak and Head Pastrycook Jean-Marie Hiblot have developed a selection of light, fresh desserts based mainly on red berry fruit. They have also joined Fumiko to create a few monthly desserts such as “Iced Coffee Snow, Vanilla Cream and Fresh Fig with Okinawa Black Sugar, Lime and Brown Rum”.