Chef Norbert Tarayre takes a new turn in his career as a chef by teaming up with the prestigious Avenue George V hotel: the Prince de Galles, for which he offers a new interpretation of essential bistro dishes with panache and sincerity.
A New Challenge
Chef Norbert Tarayre's challenge is to offer Belle Epoque cuisine that's affordable and accessible both on the plate and in terms of price, with dynamic service that's as close to the customer as possible.
Local On The Spotlight
His cuisine will be sourced from high-quality local produce. Emphasis will also be placed on "anti-gaspi" and new collaborations with producers will see the light of day.
A Few Words From The Chef
Chef Norbert Tarayre is delighted: "I'm extremely enthusiastic about this new challenge, and what's more, within a renowned establishment like the Hôtel Prince de Galles."
"Our aim is to offer the simple cuisine of our mothers and grandmothers, perfectly executed and with that little extra soul that makes all the difference today. The teams and I are already working hard to offer a culinary experience in our image, honest and sincere, because my stars are my customers."
