Amaury Bouhours and Benjamin Chmura partner up at Le Meurice
Amaury Bouhours of Le Meurice, Paris and Benjamin Chmura of Tantris Maison Culinaire, Munich are partnering up for a Four Hands dinner.
Two unique evenings in each city will showcase a bespoke menu crafted by both chefs, combining their expertise in French cuisine with innovative twists. The dinners will celebrate the finest ingredients through a creative Franco-German culinary dialogue.
Matthias Hahn, director of Tantris Maison Culinaire, who, with this 16 years of experience with the Ducasse Paris Group, has been the driving force in forging the connection between the two restaurants.
Bouhours, having worked under Alain Ducasse, is renowned for his ability to combine tradition and innovation. Training in some of the world’s most prestigious kitchens, including Louis XV Alain Ducasse in Monaco and Alain Ducasse au Plaza Athénée in Paris, Bouhours has developed culinary skills that combine precision with creativity. Under Alain Ducasse’s instruction, Bouhours has mastered the fundamentals of Michelin-starred cuisine while cultivating his own style.
Meanwhile, Chmura has built an international reputation for his precision and reverence for ingredients. With a career that includes leading kitchens such as Auberge de L’lll in Alsace and Troisgrois in France, where he became the youngest chef to helm a three-Michelin-starred kitchen, Chmura brings a global perspective to his refined French cuisine. In Munich, he oversees the acclaimed trio of Tantris, Tantris DNA and Bar Tantris.
The Four Hands Dinner presents a thoughtful selection of dishes highlighting French cuisine with creative touches. Standout dishes include the Mushroom Tartlet with hazelnut oil and sherry vinegar, a Crab and Langoustine Galette with shellfish sabayon and sorrel mushrooms and Seared Sea Bass from the Opal coast with Swiss chard, grape and walnut.
The meal concludes with a Black Forest dessert and a Tangerine Flower with Timut pepper. The menu is paired with a selection of wines.
