{"id":178405,"date":"2023-03-16T14:04:44","date_gmt":"2023-03-16T13:04:44","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=178405"},"modified":"2023-03-16T18:36:58","modified_gmt":"2023-03-16T17:36:58","slug":"la-chambre-bleue-dani-garcia-new-restaurant-paris","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/la-chambre-bleue-dani-garcia-new-restaurant-paris\/","title":{"rendered":"This is La Chambre Bleue, Dani Garc\u00eda’s new restaurant in Paris"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

Chef Dani Garc\u00eda continues his international expansion with the opening of his first restaurant in Paris, called La Chambre Bleue, which will take place on 23 March. With this new project, the Malaga-born chef is once again committed to taking the cuisine and influence of Spanish gastronomy beyond our borders. Garc\u00eda arrives in the French capital to give free rein to his culinary art with this restaurant named after one of the first pictures that Pablo Picasso painted in France and which marks the beginning of his so-called Blue Period.<\/p>\n\n\n\n

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At La Chambre Bleue, Dani proposes a union between Paris and Malaga through an avant-garde proposal rooted in Spanish tradition. This restaurant will become a hotspot for lovers of authentic Spanish gastronomy. “La Chambre Bleue is the Mediterranean and Malaga in Paris. It represents a painting by Picasso, a Malaga-born artist with a very well-known career in France, who is also a world reference in the art world. The menu represents the sea, the produce, but without losing our touch”, explained the chef himself.<\/p>\n\n\n\n

A 100% Spanish culinary proposal<\/h2>\n\n\n\n
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Its gastronomic offer includes oysters, acorn-fed Iberian ham and fish -from anchovies and sardines to fried squid or lobster salpic\u00f3n-. There are also other 100% Spanish dishes such as rice dishes and paellas, whether octopus, txuleta or chicken, as well as some others where the national product is the protagonist, including baked sea bass. The menu is also complemented by an extensive cellar of great classic Spanish wines and a cocktail bar inspired by the work of Picasso. There is a selection of 10 cocktails named after 10 canvases painted by the artist during the Blue Period.<\/p>\n\n\n\n

Located on the ground floor of the<\/strong> Maison Delano Paris Hotel<\/a>, <\/strong>in a 17th century building, Dani Garc\u00eda’s new restaurant, with a capacity for almost 170 diners, has en suite dining rooms, open kitchens, a central bar and two wine cellars surrounding the historic courtyard which, in turn, extends the restaurant as a comfortable dining room, covered in winter and open to the Parisian sky in summer. The architects behind the project are the Spanish architects L\u00e1zaro Rosa Viol\u00e1n Studio. With La Chambre Bleue, the Dani Garc\u00eda group<\/a> continues its international expansion, which in the coming months will also take the Marbella chef’s cuisine to places such as Dubai and Miami.<\/p>\n\n\n\n

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A post shared by Dani Garcia (@danigarcia7)<\/a><\/p><\/div><\/blockquote>