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Carte Blanche, a subtle and inventive cuisine
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).
88 bis, avenue de Kleber, Paris 16e
01 85 15 22 59
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