AKIRA BACK

The international Japanese Chef Akira Back has set up his first residence in Europe at the Prince De Galles Hotel.

The exquisite experience reveals a modern Japanese cuisine with international influences. Chef Back’s passion is to provide an experience that leaves people emotionally connected with aspects of his food, personality and life.

Akira Back brings together dining, drinking and socializing with an eclectic-chic setting. Flawlessly blended DJ beats will add to the lively atmosphere, setting the vibe for guests to enjoy inventive shareable plates and sake craft cocktails.

Le Patio

Gastronomic experiences thrive year-round around the Patio and its celebrated Gentil & Bourdet mosaic, meticulously restored by Bruno Borrione. Teak, marble, palm trees, and bohemian chairs create an appealing, botanical stopping place in the heart of Paris.

The Patio offers a warm, restful experience underscored by the Chef’s culinary additions, resulting in a light cuisine favoring hints of the Mediterranean. Carpaccio, fresh vegetables, a variety of olive oils, and homemade ice creams and sorbets blend harmoniously as fresh, colorful compositions upon a dish designed by Elisabeth Monroy invite the brilliant sparkle of the patio’s mosaic.

Restaurant 19.20 - Norbert Tarayre

Restaurant 19.20 - Norbert Tarayre

Nestled along the illustrious George V Avenue, steps away from the Champs-Élysées, our restaurant pays homage to the rich traditions of French bistronomic cuisine. Step into a world where simplicity meets elegance, and authenticity is the heart and soul of every dish. Our menu is a masterful blend of locally-sourced ingredients, lovingly prepared to showcase the true essence of French cuisine.

Chef Norbert Tarayre

After 10 years of sharing his expertise on the small screen through a number of TV shows, Chef Norbert Tarayre wants to refocus on what drives him deepest - cooking.
Today, Chef Norbert Tarayre takes a new turn in his career as a chef by teaming up with the prestigious Avenue George V hotel: The Prince de Galles, for which he offers a new interpretation of essential bistro dishes with sincerity.

Cuisine 

Chef Norbert Tarayre has set himself a crazy challenge: to offer Belle Epoque cuisine that's affordable and accessible both on the plate and in terms of price, with dynamic service that's as close to the customer as possible. His cuisine will be sourced from high-quality local produce. Emphasis will also be placed on reducing waste and new collaborations with producers will see the light of day.