Achi news desk-
Announced ahead of the awards ceremony for the first time ever, this accolade aims to help raise the profile of the art of hospitality.
LONDON, April 18, 2024 /CNW/ — Paris Plénitude restaurant will be revealed as the recipient of the Art of Hospitality Award 2024 of the World’s 50 Best Restaurants, ahead of the official ceremony held at Las Vegas in June.
Located on the first floor of Cheval Blanc Paris, the capital of France, Chef Arnaud Donckele and Director Alexandre Larvoir has created in Plénitude an ode to the tradition of fine French dining, spending two years choosing the crockery, the artisans, the ceramicist and the fabrics that help to create the intimate atmosphere of the restaurant. With only 30 covers, every detail gives its diners an intimate experience, along with the restaurant’s distinctive French elegance.
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Normandy-born Chef Donckele, who also runs Cheval Blanc Saint-Tropez fine dining restaurant La Vague d’Or, has taken on the role of master perfumer in his creations to make sauces, known as the essence of French cuisine. In his hands, each is treated like a perfume or a liquid painting, created so that the sauces are the main event, with meat and fish as complements. Under Larvoir’s leadership, the restaurant’s excellent service team knows Donckele’s creations intimately and conveys their essence to guests who step through the door of Cheval Blanc Paris, which was placed at No. 34 on the World’s 50 Best Hotels 2023.
William Drew, Content Director of the World’s 50 Best Restaurants, says: “We are delighted to announce Plénitude as this year’s Art of Hospitality Award winner. Despite its relative youth, this Paris A restaurant that has been making waves on the global gastronomic scene for its impeccable and inventive approach, celebrating the art of service and showing the world that French hospitality remains at the top of its game.”
Chef Donckele says: “Give yourself the pleasure of giving yourself pleasure.” Larvoir adds: “At Plénitude, service is a delightful encounter at every table. We try to welcome our guests as if they were at home, to discover and understand them, to charm and move them thanks to Arnaud’s wonderful sauces, to make them laugh too, before leaving them sincerely wishing to see them again’ soon.”
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