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Canard à la Presse (Pressed Duck)

Canard à la Presse or Pressed Duck is a traditional French dish that provides an extraordinary culinary experience. The dish was created in the 19th century by Parisian restaurant La Tour d’Argent and immediately became a sensation as it required a pair of duck presses plated in silver.

Canard à la Presse or Pressed Duck is an exquisite, yet controversial, dish of the French cuisine that’s making a comeback in the finest restaurants around the world.

Chef Ulrik Jepsen shares this quite extravagant recipe: “a duck is dried for four days in order to keep the skin crisp, and then left to mature for 3-4 weeks.

Basically what you do is you put the duck (without the breasts and legs) into our custom-made duck press, made of real silver. You then press the carcass to extract the blood and juices of the duck.”

“The breasts are returned to the kitchen, and you now have 8 minutes to prepare the sauce at the table in front of the guests before the duck breasts have been cooked. The sauce is made by flambeing duck hearts with the blood and cognac and the experience is very visual and impressive for the guests”, says Chef Ulrik Jepsen.

At restaurant  À L’aise , Head  Chef Ulrik Jepsen  uses a traditional silver press to extract juices from the carcass. However, if you are preparing this dish at home, you can omit this step. A duck carcass press is very expensive and buying one, if not meant to use frequently, doesn’t make much sense.

Enjoy this traditional pressed duck recipe!

Ingredients   Metric US Customary   1x 2x 3x

• 4 duck breasts
• 2 shallots
• 50 g duck hearts
• 4 pieces tonka beans
• 50 g butter
• 1 orange
• 1/2 teaspoon salt
• a dash cognac
• 300 g duck sauce

Instructions  

How to prepare the duck.

• Roast the duck for 10 minutes at 130 degrees Celsius (270 degrees Fahrenheit).
• Rest for 12 minutes. Let the duck rest so the juices reabsorb.
• Cook for another 8 minutes, and then rest for a further 7 minutes. so that it absorbs all the juices.
• The duck is seared on the outside while still relatively raw on the inside.
• The bones are separated from the meat. The breasts and thighs are brought back to the kitchen to be prepared there. The carcass and the organs will be put in the press (see below).
• How to Prepare the Pressed Duck Sauce
• Begin by cooking the shallots in butter for around 3 minutes.
• Add the Tonka beans for 2-3 minutes (these are just for infusing).
• Add the orange juice.
• Add the duck sauce.
• Put the carcass and organs in the duck press to extract the blood.
• Add the blood to the sauce and cook very slowly, adding salt and cognac. The extracted blood and juices add incredible richness to the sauce.
• Then serve over the duck breast meat.

Ulrik Jepsen

Chef Ulrik Jepsen is the man behind one of the best and trendiest restaurants in Oslo – À L’aise. With 5 out of 5 ratings on Tripadvisor, and a plethora of top reviews by some of the largest media outlets in Norway, À L’aise has become a gourmet destination for Oslo’s residents. Prior to À L’aise, Chef Ulrik Jepsen work experience ranged from 1 and 3 Michelin star restaurants in Norway and abroad, such as Waterside In in the UK, Kokkeriet and Søllerød Kro in Denmark. For more information check out our interview with Ulrik .

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Restaurant La Tour d’Argent Review: Insights on its Fine Dining Experience

The restaurant’s dining room, located on the 6th floor, offers one of the most beautiful and romantic views of Paris, looking over Notre Dame. This place opened in 1582, and the King Henri the Third discovered the fork when he had dinner there. Frederic Delair, its owner under the Third Republic, created the famous “canard au sang” or “Canard Tour d’Argent” and decided that each duck would bear a number.

Nestled on the banks of the Seine River in Paris , La Tour d’Argent is a legendary French restaurant known for its sumptuous cuisine and unparalleled dining experience. With a history dating back to the 16th century, this prestigious establishment has earned its reputation through offering exceptional food, impeccable service, and an intimate atmosphere that keeps patrons returning for more.

Upon entering La Tour d’Argent, guests are immediately captivated by the stunning views of the restaurant’s location. Overlooking the Île Saint-Louis and Pont de la Tournelle , the setting provides a breathtaking backdrop for a Michelin-starred meal. As visitors settle into their seats, they are taken on a delectable culinary journey through expertly prepared French dishes, accompanied by an extensive wine list that rivals the finest cellars in the world.

The continued accolades and praise for La Tour d’Argent in reviews from reputable sources such as Condé Nast Traveler and Fodor’s stand as a testament to the restaurant’s dedication to maintaining its esteemed status. Both locals and travelers seeking a memorable dining experience will find that La Tour d’Argent truly delivers on its promise of exquisite cuisine and unparalleled service.

Table of Contents

History of La Tour d’Argent

Terrail family ownership, king henry iv and frédéric delair, world war ii and renovations, ambiance and decor, dining room and views, elevator and atmosphere, signature dishes, pressed duck, ratatouille, wine selection and sommelier, la tour d’argent’s wine cellar, menu and french cuisine, tasting menu, making a reservation, anniversary and special occasions, formal service and hospitality, reviews and accolades, frequently asked questions, what are the prices like at la tour d’argent, what is the dress code for la tour d’argent, is la tour d’argent currently open, what are the notable dishes at la tour d’argent besides pressed duck, what are some key highlights of their wine list, what is the history behind la tour d’argent’s long-standing reputation.

La Tour d’Argent is considered one of the oldest restaurants in Paris , claiming to have been founded in 1582. It was originally built as an inn in the 16th century and later became a renowned restaurant. Throughout its long history, the establishment has been under the ownership of the Terrail family.

The restaurant boasted having had King Henri IV among its frequent patrons. However, the documentation to support this claim is lacking. In the late 19th century, under the management of Frédéric Delair, La Tour d’Argent gained further prominence and prestige in the culinary world.

During World War II, the restaurant’s business was affected, but it persevered. Post-war renovations helped to modernize and improve the establishment, maintaining its prestigious reputation. Today, La Tour d’Argent serves its guests with a breathtaking panorama of Paris, overlooking the Seine, Notre-Dame, and Ile Saint-Louis.

La Tour d’Argent has a rich and storied history as a Parisian institution, captivating the imaginations of diners and visitors for centuries.

La Tour d’Argent is a truly captivating dining experience offering an elegant ambiance and remarkable views. The dining room, located on the 6th floor, boasts a sophisticated and classic French luxury design. From here, diners can enjoy an exquisite view of the city, including the iconic Notre Dame , the stunning Île Saint-Louis, and the beautiful Seine. The atmosphere in the dining room is refined, with well-spaced tables and good lighting, enabling guests to comfortably take in the breathtaking scenery.

Upon arrival at La Tour d’Argent, guests are greeted by a unique and impressive elevator that transports them to the 6th floor dining room. This historical touch adds a sense of grandeur to the overall experience. The restaurant’s atmosphere is enhanced by its rich culinary heritage, which dates back to 1582, and the attentive, knowledgeable staff that adds to the overall prestigious dining experience. The blend of tradition and contemporary charm found at La Tour d’Argent creates a memorable ambiance that perfectly complements its location along the Quai de la Tournelle.

See Related: Restaurant Le Djurdjura Nanterre

La Tour d’Argent is acclaimed for its signature dish, Pressed Duck . This exceptional dish offers guests a unique culinary experience and is steeped in history. The duck is roasted to perfection, imparting a rich, tender flavor to the meat. The highlight of this dish is the elaborate pressing technique used to extract juices from the carcass, which forms the base for a rich sauce. The restaurant has a long-standing tradition of presenting guests with a numbered certificate to commemorate their meal.

Another standout feature on La Tour d’Argent’s menu is the Fish . They offer a variety of expertly prepared fish dishes, showcasing the freshest, high-quality ingredients. The selection may vary depending on seasonality and availability, but guests can expect well-crafted dishes with exceptional flavors and textures. The restaurant’s chef presents a creative spin on traditional fish dishes, resulting in an unforgettable culinary experience that speaks to the establishment’s culinary heritage.

Lastly, the Ratatouille at La Tour d’Argent is a dish worth mentioning. This classic French dish is elevated by the skilled preparation and thoughtful presentation that the restaurant is known for. The dish combines fresh, seasonal vegetables in a perfectly seasoned and balanced manner, making it a delightful accompaniment to other dishes on the menu.

In conclusion, the signature dishes at La Tour d’Argent demonstrate the restaurant’s dedication to providing guests with a memorable dining experience that is both rooted in tradition and elevated by modern culinary expertise. The Pressed Duck, various Fish dishes, and Ratatouille stand out as exceptional offerings on their menu, each deserving of the praise they have received.

See Related: Le Tsuba Hotel

La Tour d’Argent’s wine list is highly renowned and an essential component of the overall dining experience. The restaurant’s wine cellar is a treasure trove for wine enthusiasts, boasting an astounding collection of 450,000 bottles . This extensive selection caters to a diverse range of tastes and preferences, offering something for everyone.

The sommelier at La Tour d’Argent plays a vital role in guiding guests through their wine journey. Offering expert advice and detailed explanations of each wine’s characteristics, the sommelier ensures that every diner finds the perfect bottle to complement their meal. Whether a guest prefers a complex red or a crisp white, the sommelier has the knowledge and expertise necessary to make an informed recommendation.

The wines stored in La Tour d’Argent’s wine cellar originate from various regions, allowing diners to enjoy vintages from famous wine-producing areas. With a particular focus on French wines, the cellar provides a delightful opportunity to explore the rich and nuanced flavors that have become synonymous with France’s esteemed wine culture.

In conclusion, the Wine Selection and Sommelier section of La Tour d’Argent is an integral aspect of the restaurant’s identity and success. With an exceptional wine list, an impressive wine cellar, and knowledgeable sommeliers to guide diners through their sensory experience, guests at La Tour d’Argent can expect a truly memorable and enjoyable evening.

See Related: Hôtel Acacias Etoile

The renowned restaurant La Tour d’Argent serves some of the finest French cuisine in the heart of Paris. The establishment has a rich history, and its culinary offerings showcase the best of French gastronomy, prepared by their talented chefs. The dining experience at La Tour d’Argent is made all the more memorable by its enchanting views of the Seine and Notre-Dame.

A highlight of La Tour d’Argent’s menu is their Tasting Menu, allowing guests to indulge in an extraordinary selection of dishes, showcasing the chef’s culinary prowess and the inn’s commitment to using high-quality ingredients. Each dish is meticulously presented, reflecting its elegance and impeccable taste. The Tasting Menu is ever-changing, designed to delight both regular patrons and newcomers by offering new and exquisite flavors.

On the Tasting Menu, you may find an array of beautifully crafted dishes, such as pan-seared foie gras, confit or roasted duck prepared in various ways, and delicate seafood masterpieces. The skillful use of seasonal produce ensures the freshness and vibrancy of each dish. The meal is further elevated by being accompanied by expertly chosen wines, perfectly complementing the flavors of each course.

At La Tour d’Argent, the French cuisine goes beyond just the Tasting Menu. They are also known for their classic pressed duck (canard à la presse), a signature dish that has helped define the restaurant’s reputation for excellence. This unique delicacy, which involves pressing the duck’s carcass to extract its rich juices, exemplifies the high level of skill and dedication that the chefs at La Tour d’Argent possess, ensuring a truly memorable dining experience for all who visit.

La Tour d’Argent, a prestigious restaurant in Paris, is an excellent choice for those celebrating an anniversary or any special occasion. To secure a table at this iconic establishment, making a reservation in advance is highly advisable. Reservations can be made through their website, ensuring a smooth process for guests.

The opulent setting of La Tour d’Argent offers an ideal backdrop for commemorating life’s significant milestones. Patrons can admire breathtaking city views while indulging in exquisite French cuisine expertly crafted by talented chefs. With its rich culinary history and distinguished wine list of over 300,000 bottles, this restaurant sets the stage for an unforgettable experience .

While making a reservation for your special celebration, be sure to inform the staff of any specific requests or considerations related to the nature of the occasion. This will enable them to accommodate your needs best and enhance your experience at La Tour d’Argent.

La Tour d’Argent is renowned for its formal service and hospitality. The experience begins as soon as guests step inside the establishment. The restaurant’s staff ensures that guests feel at home from the moment they arrive, making every effort to create a sense of comfort and belonging.

The waitstaff at La Tour d’Argent is professionally trained, offering impeccable service throughout the course of the meal. They are knowledgeable about the menu items and the restaurant’s extensive wine list, which includes a jaw-dropping collection of 300,000 bottles. Their expertise enables them to confidently guide diners in pairing the perfect wine with their chosen dishes.

In addition to ensuring that every detail of the dining experience meets the highest standards, the staff at La Tour d’Argent is skilled in the art of creating a personal connection with each guest. Their warm hospitality creates an atmosphere that allows diners to feel at ease while enjoying the exquisite dining experience.

The formal service at La Tour d’Argent is not only about providing the utmost in fine dining but also about preserving the restaurant’s storied history. The establishment dates back to 1582 and has hosted illustrious guests such as Edward VII, Charlie Chaplin, and Grace of Monaco. The staff’s dedication to upholding the restaurant’s legacy is evident in both their world-class service and their commitment to maintaining the timeless ambiance of the dining room.

Overall, the combination of elegant formality and welcoming hospitality that La Tour d’Argent offers makes dining at this Parisian institution a truly remarkable experience. The staff’s attention to detail, knowledge, and professionalism ensure that guests leave the restaurant with memories that will last a lifetime.

La Tour d’Argent, a renowned French restaurant located in Paris , has received numerous accolades and rave reviews from both experts and travelers. Offering a stunning view of the Seine, Pont de la Tournelle , and Île Saint-Louis, the restaurant has maintained a reputation for its superb cuisine and impeccable service.

Although the Michelin Star count of La Tour d’Argent currently stands at one, the prestigious culinary institution has held three stars in the past. The drop in stars has not, however, diminished guests’ enjoyment of the exquisite dishes served at this historic establishment.

The restaurant has become iconic for its specialty in canard à la presse (pressed duck), with the dish often mentioned in positive TripAdvisor reviews. Satisfied guests appreciate not only the culinary mastery of the chefs but also the historic ambience of the establishment while they feast on the sumptuous offerings.

Famous personalities, both in France and beyond, have frequented La Tour d’Argent throughout the years. Celebrities seeking an elite French dining experience have made this restaurant a preferred choice, further solidifying its status among the best establishments in Paris.

In summary, La Tour d’Argent continues to be celebrated for its outstanding French cuisine, excellent service, and rich history. Its one Michelin Star serves as a testament to the restaurant’s unwavering dedication to quality dining experiences, attracting both travelers and celebrities alike.

See Related: Restaurant Les Ambassadeurs

La Tour d’Argent is a high-end dining establishment whose prices reflect its Michelin-starred status. Expect to pay premium prices for a dining experience that combines culinary heritage, a vast wine selection, and unforgettable views of Paris.

Although there is no strict dress code at La Tour d’Argent, guests are encouraged to dress smartly for the sophisticated ambiance of the restaurant. Formal attire is not required, but it is recommended to wear smart-casual clothing to match the elegant surroundings.

As of June 24, 2023, La Tour d’Argent is open. The restaurant operates from 12:00 to 2:00 PM and 7:00 PM to 10:30 PM. It is always best to check their website or contact them directly for the most up-to-date information on their hours of operation.

While the pressed duck is the iconic dish at La Tour d’Argent, the restaurant offers a range of creative and sophisticated dishes that showcase French culinary techniques. Some other notable dishes include their pan-seared foie gras and lobster dishes and seasonal and locally sourced ingredients incorporated into the menu.

La Tour d’Argent is known for its extensive wine list, boasting a collection of over 300,000 bottles. The selection includes rare vintages and a broad spectrum of price points, catering to wine connoisseurs and those seeking an unforgettable dining experience.

La Tour d’Argent’s reputation as a culinary institution in Paris dates back to its founding in 1582. Over the centuries, the restaurant has maintained its high standards and innovative approach to French cuisine, resulting in a unique dining experience that combines history, culinary expertise, and breathtaking views of the city.

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La Tour d’Argent

Brief Background

Is this the most important restaurant in French cooking since 16th century? Very probably. Down the centuries, La Tour d’Argent (The Silver Tower), has been visited by many royal families and has often been used to host foreign politicians. With such a history, it’s hardly a surprise that the place inspired the movie Ratatouille. Today, although its 63 years of Michelin 3-star glory are long gone, it continues to deliver a high standard of cooking, showcasing some of the best French classics. La Tour d’Argent also has one of the most important wine cellars in the world, containing a staggering 450,000 bottles – valued at some 25 million Euro – including some that are extremely rare. If you fancy a bit of a work-out before dinner, try asking for the full version of the wine list. Why? Because, with over 400 pages, containing 15,000 wines, it weighs over 9Kg!

Signature Dish

Pressed Duck is one of the most iconic and complex dishes in French cuisine. Raised on the restaurant’s own farm, the duck is first roasted before the breast and legs are removed, and the carcass is crushed using a specially designed press. The liquids that result from this process are then thickened and flavoured with liver, butter and Cognac to form a sauce. And all this happens with diners watching on, at a special counter in the restaurant dedicated to duck preparation.

And if that’s not different enough for you, consider the Duck’s certificate! At La Tour d’Argent, you see, every pressed duck comes with its own uniquely numbered certificate. Some of them are famous, such as Certificate 112,151, which went to President Roosevelt, and Certificate 253,652, which went to Charlie Chaplin. Our own certificate wasn’t that far behind – it’s number is 1,165,489! It’s worth noting that, if you’d like him to (which many did), Chef Philippe Labbé will personally sign your certificate as part of a photo opportunity. Oh, and one final word on the Pressed Duck – if it’s a course that takes your fancy, you need to pre-order it, at least two days in advance.

Despite the fame of the Pressed Duck, though, my favourite course of the evening was actually the grilled duck foie gras , which came topped with a layer of spiced apple crumbs and sorrel sauce. The foie gras itself had a nice crispy skin with a silky centre, a sign of perfect preparation. The best part was that it was served on a small piece of French toast and finished with a drizzle of maple syrup. And we’re not talking ordinary maple syrup, it was maple syrup from Quebec that had been aged in bourbon! Silky, crispy, buttery, rich, smoky, sweet – what a mixture! I really loved every single bite of this dish.

Mecca of French cuisine

Service-wise, the staff were undeniably friendly and attentive, but they were somewhat let down by their colleagues in the kitchen. No food arrived for a full 30 minutes after ordering – then the amuse bouche came together with the starters! This rather abject failure of timing was repeated at the end of the meal when, once again, there was a long wait, followed by the simultaneous arrival of the pre-dessert, dessert and petits fours. Also, I’d expected a longer and more detailed tableside demonstration of the duck preparation process, rather than just a quick explanation at the beginning.

On the other hand, the sommelier was a model of professionalism. We had ordered a bottle of 1990 Puligny Montrachet from Domaine Boillot, and – as expected in this standard of restaurant – she poured a small tasting sample for herself before serving us. What we hadn’t expected was for her to taste the wine herself and declare the bottle unacceptable. She then apologised to us and brought us a fresh bottle. She tasted this one, too, before giving it the thumbs-up.

In summary, this iconic restaurant has a historically acclaimed dining room with a wonderful view of the River Siene and Notre Dame, and is an excellent place for a special occasion. OK, so it’s a bit touristy, and yes, it’s rather old fashioned. And, for sure, the food didn’t strike me as mind-blowing. But hey – it’s the Mecca of French cuisine! I had to visit it once in my life.

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The Paris institution has reopened after a wide-ranging renovation led by André Terrail, whose family has owned the restaurant for more than a century.

Paris Bureau Chief

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La Tour d’Argent, the Paris institution known for its pressed duck and spectacular views of the Seine, has had a makeover.

The restaurant, which traces its roots back to the 16th century, reopened on Aug. 29 after a 17-month renovation, marking its most wide-ranging overhaul since the dining room was moved to the sixth floor of the building in 1936.

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In an effort to make the venerable eatery more welcoming to locals, Terrail has added a ground-floor bar and a rooftop terrace, while out-of-town guests can rent a full apartment on the fifth floor.

“The Tour d’Argent before it closed was already a great experience, but now we’re taking it to the next level,” he says during an interview in his office as workers put the finishing touches to the building.

Tweaking an icon is always a delicate exercise. For Terrail, who was only 26 when he took over in 2006 from his father Claude, it means honoring the family legacy while taking bold steps to propel the restaurant into the 21st century. Chief among them: opening the kitchen headed by chef Yannick Franques.

“It’s a very big decision, but it’s consistent with who we are, because La Tour d’Argent has always been a theater. That’s how my father saw it. It was his stage. He always wanted to be an actor, so opening the kitchen to show the cooks perform makes sense,” he says.

Indeed, with its breathtaking panorama of Paris, ballet of waiters, 400-page wine list and elaborate duck carving ceremony — which involves lifting the bird with a fork without allowing it to touch the platter — the main dining room already provides plenty of entertainment.     

But with a lunch menu at 150 euros, and dinner menus starting at 360 euros, the Michelin-starred restaurant has always been reserved for the happy few. In the spirit of opening its doors to a broader crowd, the family acquired the nearby Rôtisserie d’Argent in 1989 and also runs an adjoining bakery, gourmet grocery and even an ice cream truck in summer.

With the new downstairs bar, named Maillets d’Argent after his father’s former polo team, and Le Toit de la Tour, serving Champagne and cocktails on the roof, Terrail hopes to create a neighborhood haunt with a laid-back, festive atmosphere.

Terrail has decorated the downstairs bar with wood paneling and opened its windows onto the street. On a sweltering afternoon, he personally hauled an armchair into its cozy annex, which features a chimneyplace and an array of vintage or specially commissioned furniture.

“This is my idea of a dream bar,” he enthuses. “To have a little club sandwich in the afternoon and to sit in front of a roaring fire with a glass of white wine specially selected by our head sommelier Victor González — that’s paradise on earth.”

Still, exclusivity remains at the core of the offering. The 1,600-square-foot guest suite is named after Terrail’s grandmother Augusta Burdel, who used to live on the premises, and features a dining table for private entertaining, a bedroom and a sauna — the latter a nod to Tarja Räsänen, the owner’s Finnish mother.  

As might be expected, the price is available on demand. Terrail notes that his grandfather, also named André, was a famed hotelier who founded the Georges V in Paris and headed an empire that also included the Bellman and San Régis hotels, as well as caterer Potel et Chabot.

“So in a way, it’s a return to the family roots,” he says. “It’s a way of broadening the experience well beyond the gastronomic event.”

Terrail has been paving the way for the transformation for the last decade.

In 2016, he raised more than 725,000 euros by selling off some of the contents of the restaurant and its legendary wine cellar at auction house Artcurial. A silver-plated duck press, used to prepare the signature Caneton Frédéric Delair, named after the 19th century chef who invented the recipe, went for more than 40,000 euros, more than six times its high estimate.

Terrail sees himself as a custodian of the family’s heritage.

“I was thrust into the business by my father,” he says. “In the beginning, I felt it was important to be humble toward this house. I needed some time to understand it and to make it my own, even if I’ve lived here my whole life. My 40s felt like the right age, the right moment, to start to shake things up and take some risks.”   

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After 60 years at the helm of the world famous restaurant, Claude Terrail retired, turning over the management to his son (Andre) whom he has been for years grooming for the position. Diners enjoy the best views of Paris from the front seats of La Tour d’Argent and have been patronizing the famous restaurant for decades. Tourists, particularly, seem to be enamoured with the restaurant's formal service, excellent food, and extensive wine list. La Tour d’Argent is particularly famous for its pressed duck recipe, revived in 1890 by the then owner Frederic Delair after he found it in an old cookbook. He then decided to number each canard a la presse and present the tag to the diner. On June 21, 1921 Emperor Hiro Hito ate duck 53,211, and fifty years later on October 3 duck number 423,900. In November 2002, Rudy Giuliani, the former mayor of New York City, consumed duck number 971,612. Caneton Tour d’Argent consists of two-courses, first the breasts are cooked in port, cognac and the essence of pressed duck carcass. Later, the legs are presented in the heavy but delicious sauce for the pleasure of the diner. All this must be washed down with delightful Cotes du Rhone wine, worthy of the excellent taste of the caneton. Claude Terrail is the epitome of an old-fashioned impeccably dressed, and mannered French restaurateur who is diplomatic. He has always maintained that discretion in the restaurant trade and attention to detail are two very important factors for success. During his long career, he served thousands of royalty and dignitaries like King Edward VII, Theodore Roosevelt, J.F. Kennedy, Nobel prize winners, Alexander Fleming just to name a few. On Mondays the restaurant is closed, and then the cleaner gets the best table enjoying his home-cooked meal reheated in the venerated La Tour d’Argents kitchens.  

Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu  

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The pressed duck is a must - Tour d'Argent

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“The pressed duck is a must” Review of Tour d'Argent

The ambiance, view (of Notre Dame), service and most especially the food are most memorable. A "must do" when in Paris!! If you treasure first class dining.

Dear Contributor, I would like to thank you for taking the time to write an article about our restaurant in a Trip Advisor after your last visit to La Tour d’ Argent. Thank you very much for your attention. We hope to have the pleasure to welcoming you in the future to La Tour d’Argent. Your Sincerely, Serge ROUSSEAU Restaurant Manager

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Beautiful restaurant, classic service, stunning view and wonderful food. Bucket list experience for sure. Prix fixe lunch a good choice.

What can i say ? Mythique place that deserves to be visited. Beautifull view on the back side of Notre Dame. Design is full of history, Wine list is incredible and service is top class. Food is off course delicious but i would insist on the complete experience. it is a journey back in time !!

Excellent restaurant with a splendid view! Food-wise, I have been to better 1-star restaurants but the view is very Parisian and breath-taking ...especially on a sunny day!

Dress up and you will be glad to be ushered to a stunning table overlooking the Seine and Notre Dame. The food is classic French cuisine with many courses. You will be served by polished servers in an elegant setting. Be prepared to spend a lot of money

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Canard à la Presse: Breaking down French Cuisine’s Finest Machinery

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Daniel S. Bahrami is a Barcelona based writer with a…

While French cuisine can be found in almost every metropolitan city of the world, only a few handfuls of restaurants dare to take on the torturous looking yet intriguing Canard à la Presse. Here’s a closer look at this rare French preparation technique.

“This is fucking ridiculous. Wow”.

Not being known as someone who is left speechless, this is what an astonished Action Bronson managed to utter after trying the French delicacy at the upscale New York City restaurant Daniel’s ( view extended video at the end of this article ). And looking closer into the noble machinery and exquisite timing it takes to master this technique, one can easily understand why.

The Canard à la Presse translates directly into the less fancy common sounding pressed duck, and describes one of French cuisine’s rarest and most awe-inspiring preparation techniques.

French cuisine tradition isn’t exactly known for being gentle or humane. Traditional dishes like foie gras or ortolan (where you literally engorge, blind and drown a tiny bird in cognac before consuming it by covering your head in a napkin to hide the shame) have shown the cruel nature of French cuisine, and although the duck press doesn’t reach that level of ferociousness, it still might not be for the faint of heart.

Press play and get a quick first look at the preparation of Canard à la Presse – from kitchen to table serving. Video by Stian Broch/ stianbroch.com .

An ancient device.

The method of preparation dates back to early 19 th century Paris, when it was invented by Monsieur Machenet, and quickly thereafter gained popularity with top chefs of the city. The contraption itself is something worthy of innovative thinkers like Leonardo Da Vinci, and is a masterpiece on it’s own and is easiest explained as looking like a huge French press used for coffee, only made of shining metal and standing on solid (often duck-looking) feet.

Using your imagination the whole device can resemble a large mechanical duck, giving the overall experience an ironic twist. The classic dish that was invented with the use of this machine is canard à la rouennaise , translated into the not-so appetising duck in blood sauce, for the renowned Paris dinery La Tour d’ Argent, that still serves a rendition of this classic dish to this day.

As the name hints the main ingredient is a duck and the pre-preparation is a science itself. Although the technique differs slightly depending on where in the world it is served, it starts off with a duck that still has the heart, lungs and liver intact. This last one is removed and reserved for a different purpose, while the duck is lightly torched before being roasted, leaving the skin crispy and the inside relatively rare. Not so grisly or out of the ordinary so far, but this is just the beginning.

The show continues in the dining room on a table beside the guests, in clear view of diners. Here the breasts and legs are removed and taken to the kitchen to be prepared, while the spectacle in the dining room continues: when the rest of the duck carcass is cut in half. This is the part of the show where it takes a sadistic twist.

The whole carcass is placed inside the gleaming silver press including the internal organs. The lid is shut and then your server starts turning the big wheel which pushes a plate down, squashing the duck like an orange juicer. With every further turn of the wheel bones are crushed and organs liquefied, and more frothy pink duck juice pours out from the bottom.

This liquid is poured directly into a pan, where it is most often thickened with the chopped duck liver and flavoured with cognac, Armagnac or red wine and reduced until it reaches a perfect thickness. What happens next differs slightly in each restaurant, but commonly by now the duck breasts have been prepared, and are returned from the kitchen to be paired with the sauce and the lucky diner is served this French delicacy that truly uses the entire duck. Gruesome preparation perhaps, but kudos on the sustainable waste reduction.

Duck presses are not easy to come by anymore and restaurants that offer this, often require it to be ordered in advance. Are you craving to sink your teeth into this lavish feast? Here are some restaurants that use the duck press to perfection.

La Tour d’Argent, Paris

It’s impossible to say Canard à la Presse, without mentioning La Tour d’Argent in Paris. The place where the technique originally stems from. La Tour d’Argent is far more than just a restaurant – it is a Parisian institution dating all the way back to 1582 and was rumoured to be frequented by Henri the 4 th . A tradition started in the late 1800s, when the restaurant was owned by Frédéric Delair. He started presenting a numbered certificate to each person who ordered the house specialty, which you might have guessed, is the Canard à la presse. In 1996 La Tour d’Argent was awarded 3 stars in Guide Michelin, it now holds a 1 star recognition, but is also acknowledged as one of the most important restaurants in French cuisine history.

www.tourdargent.com  – 17 Quai de la Tournelle, Paris, France

Marchal, Copenhagen

Marchal is the resident luxury restaurant of the equally luxurious d’Angleterre hotel, and as you can hear by the name, French cuisine is in focus. The lavish Marchal opened in 1755 and their duck press is thought to be almost a century old, the tradition of serving the dish also dates way back. It was however discontinued in 2010, when the hotel and restaurant went through a comprehensive renovation. According to the tale, the press was lost and the memory of it started to fade, until new head chef Andreas Bagh arrived. He heard whispers and rumours of a “working duck press” to be found somewhere on the premises. His curiosity led him to start looking, finally finding it in the attic, the French delicacy made a triumphant return to the menu in 2016.

www.dangleterre.com  – Hotel d’Angleterre, Kongens Nytorv 34, Copenhagen, Denmark

À L’aise, Oslo

You probably wouldn’t connect Oslo with high-end French cuisine, but since opening in 2017, critics and foodies alike have praised À L’aise, and head chef Ulrik Jepsen, for truly bringing a high level of international cuisine back to the city. Reviews have been near perfect, with critics acknowledging the restaurant as Oslo’s best contender for a coveted Michelin star. Ulrik Jepsen masters the art of French cuisine and their version of the duck press is no exception. Here the ducks are matured for 3-4 weeks before undergoing the press. The impressive cherry on top at À L’aise? Their duck press is made of real silver, adding that extra wow-factor for the spectators.

www.alaise.no  – Essendrops gate 6, Oslo, Norway

Operakällaren, Stockholm

Like La Tour d’Argent, Operakallaren also has a great history, Dating back all the way to 1787 when it was situated in the cellar under King Gustav the 3 rd opera house, where it get’s it’s name that directly translates into “the opera basement”. Now the property houses four restaurants, a cocktail bar and an astonishing wine cellar, with a kitchen led by Stefano Catenacci, who was responsible for catering the wedding of Her Royal Highness Crown Princess Victoria in 2010. Pressed duck has been a long tradition at this establishment and to make the delicacy more attainable for curious minds, Operakällaren offers a special 5-course menu every Wednesday, where French duck directly from the press is one of the tasty treats you can indulge in. Operakallaren really combines the best of luxurious French gastro-history with a modern metropolitan twist.

www.operakallaren.se – Operahuset, Karl XII:s torg, Stockholm, Sweden

Otto’s, London

Ottos’ is described as a “classic French restaurant with creative twists” and is the preferred eatery for Londoners to quench their appetite for the French delicacy. Otto’s has only been open for seven years, but already garnered a reputation as one of the best French restaurants in the country, with an impressive wine list and food made from the freshest seasonal produce available. At Otto’s there is no compromising with the quality, which is superior, and although the décor doesn’t exactly invoke the feelings of genuine classic fine French dining, the atmosphere is extremely homey and inviting and makes your dining experience even more comfortable. It’s the best of both worlds.

www.ottos-restaurant.com  – 182 Grays Inn Rd, London, United Kingdom

Daniel’s, New York City

World renowned star chef Daniel Boulud’s eponymously named restaurant, Daniel, has since 1993 brought an exquisite taste of classic European cuisine to the Big Apple. Daniel Boulud is no stranger to world cuisine. He has 13 restaurants all over the world, and has garnered several accolades, such as James Beards Awards for “Outstanding Chef” and “Outstanding Restaurateur”. His flagship restaurant is located in the former Mayfair Hotel, on a side street to the prestigious Park Avenue. Adored by foodies and critics alike, especially the duck press served here has been a focus point among publications including Food Network, The New Yorker, New York post and for YouTube-series Munchies, when the infamous Action Bronson stopped by. See that video right at the end of this article.

www.danielnyc.com  – 60 E 65th St, New York City, USA

Le Pressoir d’Argent, Bordeaux

We will round out our list with a reinvention of the pressed duck courtesy of none other than Gordon Ramsay. Le Pressoir d’Argent, or The Silver Press, is the adequately named restaurant of Ramsay’s Bordeaux location that shares its address with the Grand Hotel de Bordeaux. Of course, the canard à la presse is a given at this 2-starred Michelin restaurant, but what is even more interesting is their homard à la presse – or lobster press in layman’s terms. Their in-house device is very rare, made from solid silver, and is one of only five worldwide. This true collectors item is used daily to crush the shell and carcass of the blue lobster, in order to extract the juices. It’s a time-honoured ritual and a visual performance for the many patrons of the restaurant.

www.gordonramsayrestaurants.com  – Place de la Comédie, Bordeaux, France

Mulled Wine Infused with 100 Proof Vodka

View what Action Bronson had to say about his encounter with Daniel’s pressed duck.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Honest Cooking’s How To: Canard à la Presse

– feat. ulrik jepsen, à l’aise, oslo.

Still hungry for more information about Canard à la Presse? We asked Ulrik Jepsen from Restaurant À L’aise in Oslo to help us break down how the machinery works step by step. (All photos with the courtesy of Stian Broch/ stianbroch.com ).

1.  “First we present the whole duck to the table, so they can see the whole fried duck and smell all the wonderful aromatics it is letting out. The duck is seared on the outside while still relatively raw on the inside”.

2. “Now we separate the bones from the meat table side. The breasts and thighs are brought back to the kitchen to be prepared there. The carcass and the organs are then put in the press”.

3.  “Now for the actual “hard work”. The wheel is turned, pressing the plate down and crushing the bones and organs. This is really a two-man job, as you need a pair of steady hands to hold the press, while another set of hands turn the wheel. The blood is sieved inside the machine before it comes out, so there aren’t any small pieces of bones or meat with the juice”.

4.  “Now we make the sauce – still table side – by adding the blood over low heat, alloying the sauce, which is normally made with red wine or cognac or port wine. This is kind of like making mayonnaise or bearnaise sauce and requires complete focus from the chef so it doesn’t go wrong”.

5. “Onion, butter and herbs are added and is sautéed in the saucepan while the sauce is slightly reduce. By this point the scent of the sauce really starts spreading in the air to the delight of patrons”.

6. “This whole process last around 10 minutes, and the duck breasts have been prepared in the meantime. These are brought out to the table and the dish will be plated in front of the guest. Bon appétit!”.

Daniel S. Bahrami is a Barcelona based writer with a background in digital communication and journalism in Copenhagen, Denmark. He has been part of the editorial staff of the biggest Danish fashion magazine, Eurowoman, and has worked freelance for several other publications as well as experience in fashion and gastronomy PR.

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Pressed duck at La Tour d'Argent

Tim Hayward , Lindsay Poulton and Michael Tait , theguardian.com

Tue 23 Nov 2010 09.50 GMT First published on Tue 23 Nov 2010 09.50 GMT

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• The Reopening of One MICHELIN Star Tour d’Argent

A Parisian institution on their present and future

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On 5th October 2023, the 1,178,727th duck was served at the Tour d’Argent . It was a Challans duck which, like all the others since 1890, comes from the Burgaud family. Loyalty is a key word in this house, where they are continuing the legacy of Frédéric Delair, the maître d'hôtel who became owner of the Tour d'Argent and made pressed duck the restaurant's speciality. He refined the serving, cutting the duck at the end of a fork, without it touching the dish. He had the brilliant idea of numbering the ducks served, a tradition kept to this day by the Terrail family, who bought the restaurant in 1911. They are also faithful to historical recipes, such as The Three Emperors' foie gras, first served in 1867 during the Universal Exhibition in Paris, to three emperors: William I of Prussia, Tsar Alexander II and his son – the future Alexander III – as well as Chancellor Bismarck.

The change in tradition:

Chef Yannick Franques, who has been in the kitchen at Tour d’Argent for four years, is not content with perpetuating history, but rather intends to bring the restaurant into the present day: “The recipe for the pressed duck has remained intact. The duck is cut in mid-air, with very precise movements, at the table, by the maître d'hôtel, then presented in two courses: the supreme with blood sauce, served on a plate specially made by ceramist Sylvie Coquet. Then during the second course, you can enjoy the confit leg, on a small skewer, with a piece of duck pudding. Today I use – as best I can – all parts of the duck, to respond to current concerns about limiting waste. I have also twisted certain dishes, like the pike quenelle, which I also prepare with pike perch. "I'm working on lightening some sauces too, and have created new dishes like the 'mystère de l’œuf' and plantain gyoza. We studied the restaurant archives a lot and took out recipes from the boxes, such as 'the lobster of the three maharajahs'. I work with ingredients that we didn't use before like yuzu, or certain spices which I find at Ankhor, which sources its produce in France. I also wanted to rethink the first course, by offering – on the Christofle silver presentation plate – a Parisian parfait on a zabaglione  which changes every season."

Looking to the future:

This legendary restaurant opens itself up to the future just as its bay windows open onto the Seine and Notre-Dame Cathedral, or rather the latter's lengthy reconstruction project. “Contrary to what we thought, the work on the cathedral does not put off our customers – it even constitutes entertainment for them. At night, the site is entirely illuminated,” explains André Terrail III, President of the establishment since the death of his father Claude in 2006. After 18 months of work, the Tour d'Argent reopened its doors. “The 6th and 7th floors have been completely rebuilt,” explains Virginie Guyonnet, Communications Director for the Tour d’Argent group. The renovation, including the facelift of the gourmet restaurant's dining room, was entrusted to architect Franklin Azzi. The kitchen has expanded and now opens onto the room, allowing customers to watch an impressive procession of chef's hats as the team complete the theatrical dishes in full view; you can watch, for example, as the livers are crushed and mixed with Madeira and Cognac, then the carcass is put in a majestic silver press. Three new spaces have been created for the building, from the ground floor to the roof: the Bar des Maillets d'Argent, open from breakfast; the Toit de la Tour, on the 7th floor, for a drink at the top of the Tower; and the Apartment, the former home of the Terrail family, today open for an exceptional stay.

The experience at the heart of La Tour:

“All the developments made over the past 10 years at the Tour d’Argent are at the service of the table, of the gastronomic experience offered to our customers. So Le Boulanger de la Tour, our bakery, works above all for the restaurant; Kévin Derpierre, our Baker, offers a specific bread with each dish. At L’Épicerie de la Tour, you can find produce from our suppliers. On the ground floor, the Bar des Maillets d'Argent opens from 9am to midnight and extends the gastronomic experience with a cocktail or digestif. We are also working on a cigar offering on the terrace,” explains Terrail. “The cellar, today managed by Victor Gonzales who succeeds David Ridgway, still has nearly 300,000 bottles. This exceptional choice of wines is obviously also part of what customers come for at the Tour d’Argent,” he adds. While their name might translate to silver, it’s a gold medal finish for La Tour d’Argent and the team continuing to bring excellence to France’s gastronomic scene.

Hero Image: Matthieu Salvaing

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Everyone from Queen Elizabeth II to Orson Welles has dined in this venerable restaurant, famed for its history (a restaurant has stood here since 1582), its impeccable service, and its sweeping view of the Seine and Notre-Dame. In 2023, the place was given a makeover, adding a 1930s-inspired bar: Bar des Maillets d’Argent on the ground floor and a rooftop for wine and cocktails. Inside the panoamamic 6th-floor dining room, where you gaze out over Paris though huge windows, chef Yannick Franques woos well-dressed crowds with inventive French cuisine and the establishment’s coveted signature dish of pressed duck (each duck has been numbered since 1890). Five or six different waiters will visit your table at one time or another, accomplishing various tasks (opening wine bottles, pulling out your chair, and even leading you to the bathroom) with utmost professionalism and not a hint of snobbery. For something simpler and cheaper, check out the Rotisserie d’Argent, just across the street—the Tour’s gingham-clad sister establishment with a terrace that sprawls out onto the Tournelles bridge just outside

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. There are over 220 stations and 15 lines in the Moscow Metro. It is open from 6 am to 1 am. Trains come very frequently: during the rush hour you won't wait for more than 90 seconds! Distances between stations are quite long – 1,5 to 2 or even 3 kilometers. Metro runs inside the city borders only. To get to the airport you will need to take an onground train - Aeroexpress.

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