TOP FLIGHT
English Summar y
PARIS
Life after
t h e L o u v re
The sights
Of the thousands of tourists
marching cheerfully along
Haussmann Boulevard, very
few know about the wonder-
ful Jacquemart-Andrée mu-
seum located on it, which,
unlike the Louvre, can be ex-
plored in a couple of hours,
without queuing. This private
museum is suitated in a luxu-
rious mansion built in 1875 by
French architect Henri Paran
for a married couple — bank-
er Edouard Andre and social-
ite Néli Jacquard, who devot-
ed their lives to collecting art.
The original interiors of the
apartments and rooms are
well-preserved (and are no
less impressive than the Lou-
vre), and visitors feel like they
have dropped in to visit Pari-
sian socialists from the sec-
ond half of the 19th century.
The museum also boast
a wonderful winter garden,
which Henri Paran built with
the intention of outdoing the
Opera Garnier, and an Italian
Museum in the style of a Ve-
netian palazzo with paint-
ings by the 15th and 16th cen-
tury Italian artists Perugino,
Botticelli, Bellini and others.
In addition to the permanent
exhibition, the museum plays
host to fascinating temporary
exhibitions. For example, un-
Number 09 /118/ September 2019
YOU HAVE ALREADY CLIMBED THE EIFFEL TOWER,
EXPLORED THE ENTIRE LOUVRE, TAKEN A SELFIE
IN FRONT OF THE ARC DE TRIOMPHE, GONE
ON A SHOPPING SPREE ON AVENUE MONTAIGNE
AND IN THE GALERIES LAFAYETTE, AND TAKEN
IN A SHOW AT THE MOULIN ROUGE.
NOW IT’S TIME TO RETURN TO PARIS!
til January 20, 2020 you can
feast on masterpieces of Ital-
ian Renaissance Art from
the American Alana Collec-
tion — one of the most valu-
able and at the same time lit-
tle-known private collections
in the world.
he refers to himself as a com-
poser of tastes, and is a pur-
veyor of the good old French
le cuisine bourgeois — home-
made food for the French
middle class. Do not miss his
spider crab with lobster cavi-
ar sauce, to which the legend-
ary Eric Bomar, recognized as
the best sommelier in Europe,
will select the perfect wine.
For those who love mod-
ernism and a more laid-back
atmosphere, head straight
for the restaurant L’Or-
angerie, which opened a lit-
tle more than two years ago.
Its head chef is David Bizet
from Normandy, whose cre-
Food and drink
do is seasonal products and
Three Michelin-starred
bright colors. Bizet decorates
restaurants with fundamen-
almost all of his dishes with
tally different gastronom-
edible flowers and petals,
ic concepts in one beauti-
ful place — what more reason due to which they resemble
do you need to drop by the fa- the palette of an impression-
ist artist. Don’t miss his sig-
mous Hotel George V on the
eponymous street, three min- nature dessert – a chrysan-
themum cake with delicate
utes from the Champs Ely-
sees, even if you are not going meringue petals. The hotel’s
to stay there. By the way, this third restaurant, Le George,
is at the mercy of the tem-
is the first hotel in Europe in
peramental Italian Simone
which every restaurant has
Zanoni, who prepares dishes
a Michelin star — a total of
five across its three dining es- from Northern Italy and the
tablishments. Le Cinq has the French Riviera. His taglioli-
most with three stars, ran by ni with parmesan cream and
black truffle makes for a tru-
the legendary chef Christian
ly exquisite pasta dish!
Lesker. A native of Brittany,