Sofitel Paris Le Faubourg

Blossom The Restaurant

The Restaurant

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

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.

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.

Blossom The Restaurant

The Restaurant

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The chef

Blossom The Restaurant

The Restaurant

MENU

The chef

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