Beyond the Plate

A Local Market Excursion And Cooking Experience With Julien Roucheteau, Chef At La Table Du Lancaster
First, We Forage

Gourmet travelers will love the opportunity to visit a local farmers’ market to source ingredients with Hôtel Lancaster’s executive chef, Julien Roucheteau.

Your day begins early, with an 8:00h rendezvous in the lobby to ensure an early arrival at Marché de l'Alma in the eight arrondissement, and access to the day’s best selections from top local vendors.

At the market, chef Julien will introduce you to his favorite grocers, butchers, fishmongers, and specialty purveyors, who can share details about their daily offerings, and invite you to taste their most appealing samples. Roam from stall to stall, and select the ingredients you would like to prepare later that evening with chef Julien's supervision at Hôtel Lancaster’s one Michelin-starred restaurant, La Table du Lancaster.

Fresh artichokes on display at Marché de l'Alma in the eighth arrondissement.
Chef Julien Roucheteau explains the art of presentation during your cooking experience at La Table Du Lancaster.
Chef Julien Roucheteau prepares a meal at Hôtel Lancaster’s one Michelin-starred restaurant, La Table du Lancaster.
Source ingredients at the peak of freshness at a local market, and create a Michelin star-worthy dinner with La Table Du Lancaster’s executive chef.
A Market to Table Journey

After you’ve selected the most enticing ingredients from Marché de l'Alma, return to the hotel with chef Julien and join him in the kitchen to plan your evening meal. You will have the opportunity to describe what types of dishes appeal most to your palate and the varietals you would prefer for your wine pairing. Then it's time to roll up your sleeves and start cooking with the expert supervision of chef Julien and the rest of his culinary team.

At just 35 years old, Julien Roucheteau is at the helm of La Table du Lancaster and is quickly making his mark on the culinary scene in Paris. Some of his most-loved specialties include a savory pan-seared foie gras with verbena and Mirabelle plums; and suckling pig accompanied by wild herb gnocchi. Enjoy this opportunity to learn the expert techniques of one of the world's top chefs during this immersive culinary adventure with Hôtel Lancaster.

To book a market excursion and cooking experience during your upcoming reservation with The Leading Hotels of the World, contact

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