{"id":2013,"date":"2017-05-15T15:28:24","date_gmt":"2017-05-15T12:28:24","guid":{"rendered":"http:\/\/www.danhotels.com\/Blog\/?p=2013"},"modified":"2025-07-28T14:16:24","modified_gmt":"2025-07-28T11:16:24","slug":"bon-appetit","status":"publish","type":"post","link":"https:\/\/www.danhotels.com\/Blog\/?p=2013","title":{"rendered":"The King David Hotel Jerusalem hosted Fr\u00e9d\u00e9ric Simonin"},"content":{"rendered":"<h2>Bon App\u00e9tit<\/h2>\n<div id=\"attachment_2053\" style=\"width: 770px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.danhotels.com\/Blog\/wp-content\/uploads\/2017\/05\/HEADER1.jpg\" rel=\"lightbox-0\" role=\"button\" aria-haspopup=\"dialog\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2053\" class=\"wp-image-2053 size-full\" title=\"La Regence Dessert\" src=\"https:\/\/www.danhotels.com\/Blog\/wp-content\/uploads\/2017\/05\/HEADER1.jpg\" alt=\"La Regence Dessert\" width=\"760\" height=\"500\" data-id=\"2053\" \/><\/a><p id=\"caption-attachment-2053\" class=\"wp-caption-text\">La Regence Dessert<\/p><\/div>\n<p>La Regence restaurant at the <span style=\"text-decoration: underline;\"><strong><a href=\"https:\/\/www.danhotels.com\/JerusalemHotels\/KingDavidJerusalemHotel\/\">King David Hotel<\/a><\/strong><\/span> hosted French Chef, Fr\u00e9d\u00e9ric Simonin, as part of the Israel-France culinary week.<\/p>\n<p>Parisian chef, Fr\u00e9d\u00e9ric Simonin, one of 22 French chefs who came and participated in the French culinary week held in Israel, joined forces with the King David Hotel\u2019s Chef, David Biton, in preparing a gourmet menu served as part of three special meals at the hotel\u2019s La Regence restaurant.<\/p>\n<p>Held for the fifth time in Israel, this culinary tradition entitled SO FRENCH, SO FOOD, requires the French chefs to cope with some difficult challenges. These challenges include cooking with unfamiliar local ingredients and adhering to kosher dietary laws, for example, not being able to use butter as an ingredient in a dessert, in a menu also serving meat.<\/p>\n<div id=\"attachment_2056\" style=\"width: 770px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.danhotels.com\/Blog\/wp-content\/uploads\/2017\/05\/STRIP...-1.jpg\" rel=\"lightbox-1\" role=\"button\" aria-haspopup=\"dialog\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2056\" class=\"wp-image-2056 size-full\" title=\"Chef David Biton\" src=\"https:\/\/www.danhotels.com\/Blog\/wp-content\/uploads\/2017\/05\/STRIP...-1.jpg\" alt=\"Chef David Biton\" width=\"760\" height=\"500\" data-id=\"2056\" \/><\/a><p id=\"caption-attachment-2056\" class=\"wp-caption-text\">Chef David Biton<\/p><\/div>\n<p>However, Chef Simonin, who is the owner of a restaurant located in the 17th quarter of Paris with a prestigious Michelin star, is not at all bothered about such limitations or stresses, and actually emphasizes the importance of using local products in significant French dishes.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong><a href=\"https:\/\/www.danhotels.com\/JerusalemHotels\/\">Visit our hotels in Jerusalem<\/a> &gt;&gt;\u00a0<\/strong><\/span><\/p>\n<p>The collaboration with Chef David Biton yielded a six-course gourmet dinner, combining classic French cuisine with the requirements of a kosher kitchen. The appetizer \u2013 tuna tartare with mashed roasted tomatoes and egg Basque with black powdered garlic, the second course \u2013 red mullet with scales of garlic and a citrus sauce, the third course &#8211; roasted duck, foie gras, soft turnip &amp; jasmine stock.<\/p>\n<p>The main course \u2013 char-grilled lamb fillets, shallots filled with lamb\u2019s neck, fava beans with celeriac, pre-dessert meringue served with Oriental sorbet and finally dessert \u2013 chocolate, pecan and olive oil and petit fours praline.<\/p>\n<div id=\"attachment_2057\" style=\"width: 770px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.danhotels.com\/Blog\/wp-content\/uploads\/2017\/05\/double-05.jpg\" rel=\"lightbox-2\" role=\"button\" aria-haspopup=\"dialog\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2057\" class=\"wp-image-2057 size-full\" title=\"Chef frederic simonin\" src=\"https:\/\/www.danhotels.com\/Blog\/wp-content\/uploads\/2017\/05\/double-05.jpg\" alt=\"Chef frederic simonin\" width=\"760\" height=\"500\" data-id=\"2057\" \/><\/a><p id=\"caption-attachment-2057\" class=\"wp-caption-text\">Chef frederic simonin<\/p><\/div>\n<p>This is the third year that Chef David Biton has participated in this event and anticipates that some of the dishes may be integrated into the regular menu. Biton adds that, thanks to the project, the restaurant\u2019s team is exposed to innovative work techniques.<\/p>\n<p>Chef Biton says, \u201cToday\u2019s kitchens prefer to use high quality raw ingredients from completely different cuisines rather than compromise by using substitutes. This means ensuring that kosher food is also recognized under a gourmet label.\u201d<\/p>\n<p>French Ambassador to Israel, H\u00e9l\u00e8ne Le Gal, noted, \u201cThe French culinary week in Israel represents a sharing of tastes, cultures and expertise between French and Israeli chefs, as well as turning the spotlight every year to a specific region, this year Alsace, with its aromas and prized dishes.\u201d D<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bon App\u00e9tit La Regence restaurant at the King David Hotel hosted French Chef, Fr\u00e9d\u00e9ric Simonin, as part of the Israel-France<\/p>\n","protected":false},"author":8,"featured_media":2055,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4,14],"tags":[],"acf":[],"yoast_head":"<!-- This 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