Comme nous vous l\u2019annoncions en avril dernier, le Domaine Clarence Dillon ouvre ses portes avec un casting de stars et ce, d\u00e8s le 14 novembre 2015.
Christophe Pel\u00e9, ancien chef doublement \u00e9toil\u00e9 de la Bigarade g\u00e8re en effet les cuisines de ce superbe h\u00f4tel particulier situ\u00e9 au c\u0153ur du Triangle d\u2019Or parisien, et Antoine P\u00e9trus, ancien directeur de salle du restaurant Lasserre (\u00e9galement ancien ma\u00eetre d\u2019h\u00f4tel et sommelier chez Paul Bocuse, chef sommelier chez Lasserre, sommelier \u00e0 l\u2019h\u00f4tel de Crillon, MOF 2011, \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) est le directeur de la restauration et chef sommelier du lieu.
Il s\u2019agit probablement de l\u2019une des ouvertures les plus attendues en cette fin d\u2019ann\u00e9e\u2026pour ce Domaine qui devrait rapidement s\u2019imposer comme l\u2019un des fleurons de la haute gastronomie parisienne.<\/p>\n","protected":false},"excerpt":{"rendered":"
Comme nous vous l\u2019annoncions en avril dernier, le Domaine Clarence Dillon ouvre ses portes avec un casting de stars et […]<\/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":[185,189],"tags":[],"class_list":["post-6308","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1DK","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6308","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=6308"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/6308\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}