The Table Ronde, French for the « roundtable, » opened its doors in 2013, and since then, has been impressing the Parisian elite with its extraordinary concept and its high-quality cuisine. The Parisian supper club has only 16 seats available on any given night, and those who are lucky enough to get in will experience a gourmet meal prepared by a reputed chef. At the Table Ronde, cooking is elevated to a high art form.
Guests staying at the Hôtel Louvre Marsollier between July 1 and 31, 2014 can take part in a special dinner prepared by chef Juan Arbelaez. Arbelaez calls his dinner at the Table Ronde, « Cevitxeria, » in honor of his star ingredient: ceviche. Normally, the chef’s duties include heading up his restaurant, Plantxa, but he often makes appearances at the Table Ronde. This time, he is dedicating his appearances to the art of ceviche.
Ceviche consists of marinated fish served cold, originating from Latin America. The marinade serves to naturally cook raw fish without heat through a chemical reaction that is normally provokes by food acids such as lemon or vinegar. As a native of Colombia, Arbelaez is a master of ceviche and works with only the highest quality ingredients, meticulously measured and assembled. The chef also works with unique food combinations to create special flavors for his guests to enjoy.
Arbelaez has worked under some of the most well-known chefs in France, such as Pierre Gagnaire, Eric Briffard and Eric Frechon. Now, he works for himself, as owner and chef of La Plantxa, a restaurant in Boulogne Billancourt, a suburb that lies just outside of central Paris.
At the Table Ronde, Arbelaez’s services take place from noon to 3 p.m. and from 7 p.m. until 11 p.m. the whole month of July. Ceviches are priced between €7 and €16 each. Patrons can also enjoy a nice cocktail (€8 – 10), glass of wine (€6 – 9) or a beer (€5 – 9).
With star chefs and a chic ambiance, the Table Ronde is a much for any adept of fine dining who happens to be in Paris.