At the luxurious restaurant Le Safran owned by the 5-star house LHtel du Collectionneur near the Arc de Triomphe in Paris, chef Franois Gagnaire charms his guests with a fascinating mix of French cuisine and flavours from all over the world. He delights in experimenting with the worlds most precious and expensive spice, which is immortalised in the restaurants name. Only the highest quality products can please the star chef like many other chefs at exquisite restaurants and hotels: Miasa premium saffron. Miasa CEO Michael Sabet explains why.At the luxurious restaurant Le Safran owned by the 5-star house LHtel du Collectionneur near the Arc de Triomphe in Paris, chef Franois Gagnaire charms his guests with a fascinating mix of French cuisine and flavours from all over the world. He delights in experimenting with the worlds most precious and expensive spice, which is immortalised in the restaurants name. Only the highest quality products can please the star chef like many other chefs at exquisite restaurants and hotels: Miasa premium saffron. Miasa CEO Michael Sabet explains why.At the luxurious restaurant Le Safran owned by the 5-star house LHtel du Collectionneur near the Arc de Triomphe in Paris, chef Franois Gagnaire charms his guests with a fascinating mix of French cuisine and flavours from all over the world. He delights in experimenting with the worlds most precious and expensive spice, which is immortalised in the restaurants name. Only the highest quality products can please the star chef like many other chefs at exquisite restaurants and hotels: Miasa premium saffron. Miasa CEO Michael Sabet explains why.