Sofitel Paris Le Faubourg - Luxury hotel - Blossom

BlossomThe Restaurant

The Restaurant

For lunch, from Monday to Friday, 12pm to 2:30pm

MENU

SEASONAL STARTERS

Scallop carpaccio,vinaigrette with beetroot juice, ginger and chives – 27€

Chestnut velouté, celery branch, roasted chestnuts, hazelnut-flavored cream – 19€

Perfect egg, new onion soubise, warm chanterelles, soy milk and buckwheat emulsion, crispy kasha lace  – 22€

Terrine of foie gras with hot wine, sweet spices, candied quince, mandarin cinnamon jelly, pickles and muesli bread  – 29€

Daily special – 20€

BACK FROM THE MARKET

Roasted farm poultry, celery and candied baby onions sautéed with zaatar  – 35€

Algae-crusted salmon, potatoes and young iodized leeks, salmon roe, samphire – 37€

Octopus in parsley, Jerusalem artichoke and baby spinach fricassee, mild garlic yogurt and crunchy crisps – 34€

Butternut baked in papillote, sautéed quinoa with cranberries, warm turmeric and passion fruit vinaigrette, crunchy granola – 28€

Daily special – 29€

BLOSSOM DELIGHTS

Tatin apple pie, hazelnut cream, candied apple with caramel, fleur de sel crumble – 15€

The Royal chocolate, crispy praline, creamy Tanzania chocolate, icing – 15€

Matcha tea dacquoise, clementine, light Waina white chocolate mousse – 15€

Seasonal fruits plate  – 15€

Café gourmand  – 17€

 

Lunch Menus based on daily specials

Main course & dessert – 40€

Starter & main course – 45€

Starter, main course & dessert – 55€

 

 WINES AND DRINKS

Champagne by the glass

Laurent-Perrier La Cuvée     22

Laurent-Perrier Cuvée Rosé     24

 Wine by the glass

White

Chablis AOP – Domaine Jean Marc Brocard     14€

Sancerre AOP – Domaine Henri Bourgeois «Le MD»     18€

Pouilly-Fumé AOP – Domaine Hubert Veneau     13€

Jurançon AOP – Domaine Latrille Château Jolys     16€

Crozes-Hermitage AOP – Domaine Michelas St Jemms «Signature»     15€

Condrieu AOP – Cave «Saint-Désirat»     22€

Red

Mercurey AOP -Domaine Meix Foulot     18€

Crozes-Hermitage AOP – Domaine Michelas St Jemms «Signature»     15€

Haut-Médoc AOP – Château Peyrat-Fourthon «La Demoiselle d’Haut-Peyrat»     15€

Saint-Estèphe AOP – Château Grave Lacour     17€

Alsace Pinot Noir AOP – Alsace Domaine Charles Frey «Quintessence»     19€

Rosé

Côtes de Provence AOP – Château Roubine «La vie en Rose»     13€

Organic juice cocktails – 24cl

Confiance (Apple, pineapple, passion fruit, lemon, ginger, turmeric)    14€

Amour  (Apple, cucumber, spinach, kale, lemon)  14€

Bonheur (Apple, strawberry, raspberry, coconut water, orange blossom)     14€

Mineral water

Evian, Badoit, Perrier  – 33cl    7€

Evian, Badoit, Chateldon 75cl    10€

Hot drinks

Espresso    6€

American coffee, double espresso, latte, cappuccino, chocolate, tea, infusion   9€

BOOK YOUR TABLE

Informations et réservations :  Blossom.paris@sofitel.com – 33 (0)1 44 94 14 24

Blossom is an elegant and contemporary table for nature lovers looking for a new lifestyle. The healthy and gourmet cuisine emphasizes organic, local products, combining benefits and pleasures, according to the seasons. High in colors, aromas and fragrances, the menu is resolutely hedonistic. Unmissable venue in Faubourg St-Honoré, Blossom seduces with its style, its conviviality, its decoration evoking a winter garden and its patio, a green and flowery heaven in the heart of Paris.

 

All our beef meats are from France – All our «homemade» dishes are prepared on site from raw products – The list of allergens present in the dishes is available on request – Prices in Euros – Service included – Dog pets are allowed.

The chef

CHEF ANAÏS FORAY SIGNS AN INNOVATIVE CUISINE, AS HEALTHY AND RESPONSIBLE AS TASTY AND GOURMET

At the helm of the cuisines, young Chef Anaïs Foray has already been awarded the Trofémina Prize, which rewards talented women. This award recognises the commitment and the passion that guided her throughout a flawless career, from her training at the Paul Bocuse Institute then with famous names in gastronomy, from her native Auvergne to Dubai and Taiwan to finally arrive at Blossom, which she takes over in 2021.
Anaïs Foray is a Chef with strong convictions, committed in passing her knowledge and opening the career to women. As such it is not surprising to find, by her side, another young woman, Shereen Khelif, as a Pastry Chef.
From her experiences abroad Anaïs Foray brought back a true open-mindedness and an insatiable curiosity for new products, for the art of highlighting and combining their flavors. Her cuisine reflects this mindset. Bold, innovative, inspired, it is on the lookout for evolving tastes, seeking to surprise. Anaïs Foray celebrates high-quality seasonal produce, organic and local goods.
Travel addict, she does not hesitate to seek out the end of the world for ideas to create her own taste alchemy.
Anaïs Foray builds up a contemporary and responsible cuisine. Nutritional qualities and pleasure go hand in hand. High in flavor and color, the menu gives pride of place to plants and vegetables, which are no more only sides. The restaurant’s name, Blossom, evokes the love of nature, the respect for its beauty and fragility. Aromatic plants, small vegetables and edible flowers are grown in the Blossom vegetable garden located on the terrace and picked every day.

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