Who has not dreamed of crossing the sumptuous iron gate that marks the entrance to La Tour d’Argent to spend an exceptional moment in a house steeped in history? Mecca of French gastronomy, which has seen the greatest, from crowned heads to rock stars through the heads of state, La Tour d’Argent fascinates and cannot leave indifferent…
It must be said that the beauty of the place, its breathtaking view of Paris and its gastronomic table between tradition and creation make it a very popular place.
In this internationally renowned establishment, the French art de vivre is erected as a major art form. From the reception, to the refinement of the decor via the exceptional quality of the dishes on offer, nothing is left to chance. Room service also has its codes. Fascinating, it demands rigor and precision. This pursuit of excellence, this attention to detail, this ceremony contributes to the renown of French gastronomy.
It is in this unique setting that we find the brand Dozorme. For 2 years, the cutlery industry in Thiers has collaborated with this national heritage monument for the cutting of an emblematic dish of the establishment “duck with blood” or “duckling Frédéric Delair”. Stéphane Trapier, Director of the restaurant, explains “Born in 1890 under the leadership of Frédéric Delair, maître d’hôtel became owner in the mid-nineteenth century, this recipe is fully codified. It requires a very specific cut that requires to have very good knives. In the past, we had the opportunity to test the Dozorme kitchen knives through the Federation des Fromagers de France, which collaborates with the cutlery industry. The cutting edge and design of the Dozorme knives combined with the invaluable know-how of this century-old brand have immediately seduced us”.
For the “Frédéric Delair duckling” cut, Stéphane Trapier chose two Dozorme knives with very specific characteristics: the 1902 and Haute Cuisine. Proposed with its handle in Rosewood, the 1902 kitchen knife has a fairly rigid blade that allows lifting the thighs. As for the Haute Cuisine knife, its blade more flexible allows precision work, ideal for lifting the breasts.
These 2 Dozorme knives are also used for cutting lamb or foie gras.
Knives of exception for exceptional products in a place of exception!