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La Tour d'Argent View from the restaurant of Notre Dame and the Seine. La Tour d'Argent (French pronunciation: [la tuʁ daʁʒɑ̃], lit. ' The Silver Tower ') is a historic restaurant in the 5th arrondissement of Paris, France. It is located at 15 Quai de la Tournelle. It has a rating of one star from the Guide Michelin. [1]
The Tour d’Argent already boasts a 320,000-bottle wine cellar, a world-famous duck recipe and a storied 441-year history. Now, the legendary Paris restaurant is about to serve up its "plat de ...
As of the 2024 guide, there are 101 restaurants in Paris with a Michelin-star rating, [1] ... Tour D'Argent: Contemporary: Paris - 5th Panthéon: Trente-Trois: French ...
La Tour d'Argent – historic restaurant in Paris that has a rating of one star from the Guide Michelin. [10] Lapérouse – established in 1766, [11] the restaurant was awarded the prestigious 3 Michelin stars between 1933 and 1968, although it was briefly 2 stars from 1949 to 1951.
The Château de la Tournelle was a now-demolished castle on the left bank of the Seine in the 5th arrondissement of Paris on the quai de la Tournelle. The approximate site is now occupied by the restaurant La Tour d'Argent. [1] After it were named the pont de la Tournelle and the quai de la Tournelle.
At 17, he moved to Paris where he worked for two years at La Tour d'Argent, a famous restaurant that claims to be more than 400 years old. Ripert next worked at Jamin under Joël Robuchon and was soon promoted to Assistant Chef de Partie.
In Paris, Senderens worked at well-known restaurants La Tour d'Argent and Lucas Carton, which he would later own. He later became the sous-chef at a Hilton restaurant near Orly Airport. In 1968, Alain Senderens opened L'Archestrate in Paris, which he operated until 1985. In 1978, the restaurant earned three Michelin stars. [2]
Since the 19th century, [2] it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known as the Caneton Tour d'Argent (Tour d'Argent duckling). It consists of various parts of a duck served in a sauce of its blood and bone marrow , which is extracted by way of a press .