Malaga, Paris, and art are the three ingredients that inspired Dani García in this new concept. His goal? To establish his Andalusian roots with a view to Mediterranean cuisine, an avant-garde cuisine rooted in Spanish tradition.
Our chef embarks on an artistically oriented phase to design culinary dishes based on Picasso’s blue period. Located in the luxurious Hotel Maison Delano, in the heart of the prestigious 8th Arrondissement with a beautiful 18th century Courtyard at 4 Rue d’Anjou. Land in the French capital, La Chambre Bleue, a window to the Mediterranean Sea from Paris.
This Mediterranean restaurant refers to the artistic piece by Pablo Picasso from Malaga, a painting created during his stay in Paris in his period known as the blue period, the beginning of a phase of artistic orientation, where the artist from Malaga painted works inspired by Spain.
Can you imagine being in Paris and having each of the dishes transport you to the Mediterranean area?
This Mediterranean restaurant refers to the artistic piece by Pablo Picasso from Malaga, a painting created during his stay in Paris in his period known as the blue period, the beginning of a phase of artistic orientation, where the artist from Malaga painted works inspired by Spain.
Can you imagine being in Paris and having each of the dishes transport you to the Mediterranean area?
Pure Mediterranean essence
A menu that will offer diners in Paris a little piece of the Costa del Sol through exquisite bites in which there will be no shortage of fish and seafood, as well as rice dishes and other options that reflect the Mediterranean cuisine from an international point of view. A visit to the province of Malaga without leaving this luxurious Parisian enclave.
La Chambre Bleue comes with gastronomic references that will stand out for their strong link with the aspirational, art, desire, and dreams
Let’s talk about culinary art; a product that will transport you to the roots of our chef, where we place a lot of detail the authenticity of the product. Other dishes such as the trio tartar or my mother’s omelette, will make your senses feel as if you were in the Costa del Sol.
Discover a whole universe of dishes bathed and designed from the Mediterranean blue, stimulating the senses of our customers through flavors and feelings, making them feel right at home.
A KITCHEN WITHOUT FRONTIERS
Dani García, awarded man of the year 2022 by Esquire magazine, is one of the most exported Spanish chefs worldwide. This year’s goal remains the same: to get down to the essence, to the deepest of flavour’s transporting you to another world and evading you from reality in every one of our dishes. Taking the gastronomy of Malaga to the world, arriving in Paris with La Chambre Bleue to strengthen his art and pay homage to his countryman Pablo Picasso.
The international expansion of the Dani García Group has been a continuous reinvention and evolution based on the philosophy of “think local and cook global” and that has no borders because it was born to fulfill the dreams of those who tasted it. And dreams, like magic, have no limits.
Bienvenue à la cuisine méditerranéenne selon Dani García.
