Chez Franck

Franck Amsellem did not become a chef by chance. His passion for gastronomy began in his earliest years. When he returned from school, he would go into his mother's kitchen, lift the pots, and watch her every move. After completing hotel school, he began working with the greats of the profession: Joël Robuchon, Alain Ducasse.

At the restaurant of the prestigious palace, the Plaza-Athénée, Franck soaks up culinary excellence, whether it be in the meticulous selection of the finest products, or the rigor in the execution of a recipe. Today at the head of the restaurant that bears his name, he is the craftsman of a harmonious synthesis between traditional cuisine and respect for kashrut. Each of his dishes is the result of careful reflection in order to achieve the sublimation of flavors while respecting the harmony of textures. It's up to you to taste...

Kosher restaurant, closed on Friday evenings and Saturdays