Chef David Bizet has just unveiled his Game menu at L’Orangerie. A passionate fan of nature and hunting, the Chef restores letters of nobility to this seasonal fare, sometimes forgotten on the menus of grand restaurants. Mallard duck, for example, is roasted with fig leaves, grouse is flavoured with roasted hazelnuts and praline, partridge is served with refreshing pomegranate juice, and hare “à la Royale” is presented in ultra-contemporary style. Hôtel George V, L’Orangerie, 31 avenue George V, Paris 8 (01 49 52 72 24).
