Around the world in the kitchen: the Mandarin Oriental Paris launches "Culinary Weeks"

Nell Giroir | 3/3/25, 3:19 PM

In 2025, Le Mandarin Oriental Paris is launching its "Semaines Culinaires", an event where chefs from all over the world take the helm of the Sur Mesure restaurant. Two initial names have already been announced.

This year, Le Mandarin Oriental Paris inaugurates its "Culinary Weeks", a series of events dedicated to the discovery of cuisines from around the world. Throughout the year, chefs from around the world will take turns behind the stoves of the Sur Mesure restaurant, proposing ephemeral menus specially designed for the occasion.

More than a simple gastronomic dinner, each edition is a true immersion, where the history and influences of each chef are expressed through the plate. By showcasing the diversity of the world's cuisines, this program celebrates gastronomy as a universal language, a means of sharing and transmitting cultures. The setting of the Mandarin Oriental and the excellence of its service will sublimate this experience, conceived as a gustatory voyage in its own right.

Two great names set the ball rolling

The first two chefs announced set the tone for these meetings. Frédéric Doucet, chef at Maison Doucet (4 toques) and Bistrot du Quai (1 toque) in Charolles, champions contemporary cuisine rooted in his Burgundian roots. Antonio Guida, chef at the Mandarin Oriental in Milan and Zurich, revisits Italian classics with creativity and modernity, having trained at some of Europe's finest restaurants, notably Pierre Gagnaire's in Paris.

Frédéric Doucet will open the program with an exclusive first menu, served from March 4 to 8, 2025. Dishes include beef tendon broth, Crisenon "cruite" trout with walnuts, and Breton lobster with Charolais juice elixir. Lunch menu: 110 euros, dinner menu 195 euros. He will return from 1ᵉʳ to July 5 with a new, original menu, specially designed for this second date. Antonio Guida will take over from April 22 to 25, 2025, with another approach to culinary travel.