On the evening of June 7, 1867, the Czar of the Russian Empire, the King of Prussia, and the future Emperor and Prince of Bismarck enjoyed an intimate dinner together at Tour d'Argent Paris. The Czar requested foie gras, which was not in season. Claudius Burdel, the owner of the restaurant at the time, delivered a goose foie gras terrine to the Russian palace that winter, which greatly impressed the Czar. The dish has thus become one of our signature menus.

This is the dish invented by Frédéric Delair that made the name of Tour d'Argent in the mid-19th century. The slow roasting process brings out the flavor of the meat to its fullest extent, and the final carving of the duck done before the guests at their tableside is like a divine ritual. The accompanying sauce is made by our original recipe, and praised as a masterpiece that brings about a velvety synergy of delicate flavors when combined with red wine.

Crepe Suzette, a dessert created in the 19th century, has been arranged Tour d'Argent style. Flambéed in Cognac, and using subtly bitter pink grapefruit instead of orange, the dish has been recreated into a most sublime and magnificent delight.