Blossom Restaurant Paris central sofitel paris le faubourg accor

Blossom The Restaurant

The Restaurant

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



Roasted langoustines, baby spinach, flamed pomelos, yuzu juice, roasted miso and dried bonito – 24€

Creamy burrata and timut, carrots with grilled buckwheat slivers, tangy sumac vinaigrette and crispy lace – 23€

Sea bream in carpaccio, greek yogurt with burnt jalapeño, ginger and black radish wakame condiment – 26€

Spring starter – 24€

Daily special – 20€



Roasted farm guinea fowl fillet with thyme, fricassee of snow peas and crunchy beets, yellow mustard seed jus – 38€

Fresh asparagus and sorrel, creamy pearl barley risotto, raw asparagus shavings with sorrel and spring herb coulis – 32€

Back of salmon confit, leek and kohlrabi fondue, cream infused with trout eggs and glasswort – 38€

Spring inspiration – 34€

Daily special – 32€

Sides from the garden : mixed baby greens and spring herbs, spinach Tombée just creamed, sweet potato mousse with coconut milk – 8€



Saint-Honoré of the season, salted butter caramel cream, fine crispy lace, mousse and pecan praline – 17€

Rasberry and bergamot fan, diamond shortbread, basil-infused lemon chiboust cream, raspberry seed confit, bergamot ganache and young basil shoots – 16€

Vegan dark chocolat tart, soft almond milk ganache, organic Oriado chocolate, crispy puffed rice – 16€

Seasonal fruits variation – 16€

Café Gourmand – 17€

Daily special – 15€


Lunch Menus based on daily specials

Main course & dessert – 44€

Starter & main course – 48€

Starter, main course & dessert – 52€



Champagne by the glass

Laurent-Perrier La Cuvée     22

Laurent-Perrier Cuvée Rosé     25

 Wine by the glass


Chablis AOP – Domaine Jean Marc Brocard     17€

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

Pouilly-Fumé AOP – Domaine Hubert Veneau     15€

Condrieu AOP – Cave «Saint-Désirat»     25€


Mercurey AOP -Domaine Meix Foulot     19€

Crozes-Hermitage AOP – Domaine Michelas St Jemms «Signature»     16€

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

Saint-Estèphe AOP – Frank Phélan     18€

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


Côtes de Provence AOP – Château Roubine «La vie en Rose»     14€

Coteaux d’Aix-en-Provence AOP – Château La Coste, Grand vin Rosé   17€

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    8€

American coffee, double espresso, latte, cappuccino, chocolate, tea, infusion   10€


Informations et réservations : – 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.

Visit Blossom in 3D

All our meats are from European Union – 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


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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Sofitel Paris Le Faubourg
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