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Carte Blanche, a subtle and inventive cuisine

Restaurant Carte Blanche

Inside the beautifully renovated Hôtel Baltimore, near Trocadéro, restaurant Carte Blanche features the gastronomic wonders of chef Jean-Philippe Perol, who honed his craft at Le Meurice and Le Pré Catelan.

Perol’s innovations include an invitation for guests to compose their own menu or give him carte blanche.

A great opportunity to savour pulled tourteau crab with scallops, celery root and curry, or tender braised veal shank with mushroom, salsify and tarragon.

Menus: €36-€46 (lunch), €85-€130 (dinner).




 


Carte Blanche

88 bis, avenue de Kleber, Paris 16e
01 85 15 22 59
www.carteblancheparis.fr

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