Si le nom du chef du futur restaurant du Domaine Clarence Dillon situ\u00e9 avenue Franklin Roosevelt \u00e0 Paris \u00e9tait d\u00e9j\u00e0 connu \u2013 il s\u2019agit de Christophe Pel\u00e9 \u2013 celui du directeur de la restauration et chef sommelier n\u2019avait pas filtr\u00e9. Il s\u2019agit d\u2019Antoine P\u00e9trus, ancien directeur de salle du restaurant Lasserre.
Cet ancien ma\u00eetre d\u2019h\u00f4tel et sommelier chez Paul Bocuse, chef sommelier chez Lasserre, sommelier \u00e0 l\u2019h\u00f4tel de Crillon, MOF 2011 \u00e9galement \u00e9lu Sommelier de l\u2019Ann\u00e9e par ses pairs lors du Chef de l\u2019Ann\u00e9e 2008 et Meilleur Jeune Sommelier de France au Troph\u00e9e Duval Leroy en 2006 et 2007 rejoint ainsi l\u2019ancien chef doublement \u00e9toil\u00e9 de la Bigarade pour un duo d\u2019excellence d\u00e8s l\u2019automne 2015.
C\u2019est au sein d\u2019un \u00e9l\u00e9gant h\u00f4tel particulier, au c\u0153ur du Triangle d\u2019Or qu\u2019Antoine P\u00e9trus proposera une carte des vins d\u2019exception. Pour rappel, le Domaine Clarence Dillon poss\u00e8de, entre autres, le Ch\u00e2teau Haut-Brion, la Mission Haut-Brion et Ch\u00e2teaux Quintus.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Si le nom du chef du futur restaurant du Domaine Clarence Dillon situ\u00e9 avenue Franklin Roosevelt \u00e0 Paris \u00e9tait d\u00e9j\u00e0 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4116","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-14o","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4116"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4116\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}