The new menus at Le Safran and the Purple Bar at the 5-star Hôtel du Collectionneur bear the culinary stamp of the new Chef, Joël Veyssière. His sincere cuisine aims to reflect the richness of French gastronomy thanks to its use of the best possible ingredients, carefully selected : carrots from Créances, asparagus from Les Landes, Saint-Jacques scallops from Erquy… Epicureans are in seventh heaven. Hôtel du Collectionneur, 51-57 rue de Courcelles, Paris 8 (01 58 36 67 00).
