Due to government containment measures related to the health crisis, the Blossom restaurant is currently closed.
Discover our room service menu here
Blossom is a table for nature lovers who are seeking a new lifestyle.
In this extraordinary garden, the vegetable flourishes to the plate under the expert hands of head chef Alexandre Auger and pastry chef Shereen Khelif.
Fragrances and aromas joyfully carry a healthy and hedonistic cuisine, blending virtues and pleasures along with the seasons: colorful salads, chef’s poke bowls, dishes inspired by the market and the potager, light gourmet desserts. Alongside the great vintages, discover a wine menu committed to organic and biodynamic. Also savor the waters, juices and herbal teas from the elixirs menu.
Enjoy a parade of fine and delicate flavors for your business lunches, sharing moments with friends or glamorous diners. On sunny days, enjoy the unique charm of the patio, a true heaven of peace in the heart of Paris.
Informations and reservations : +33 1 44 94 14 24
Open for lunch, from Monday to Friday
Please note that the restaurant is closed until september 1st
STARTERS FROM THE GARDEN
Autumn salad, apple and autumn granola and sweet spices, romaine salad, feta, onion, cranberries 18€
Salmon ceviche with yuzu, fennel flavoured with timut pepper, oranges and bergamot zest 20€
Caesar salad with free range chiken, romaine salad, bacon, parmesan cheese, croutons 19€
Chesnut veloute, apple, roasted chestnuts and celery 18€
MAIN DISHES FROM THE MARKET
Homemade gnocchis with burgundy truffle, light cream with truffle 28€
Miso marinated codfish, spinach, grilled sesames and lime zest 32€
Black tiger prawns « à la plancha », green vegetables curry and fresh coriander 32€
Farm poultry breast, puntalette cooked like a risotto with saté and autumn mushrooms 29€
Chestnut and blackcurrant tart 15€
Warm tarte tatin with sour cream 15€
Chocolate and vanilla finger 15€
Pineapple carpaccio, lemongrass, pomegranate and fresh coriander 15€
In the kitchen, a dynamic and young duo trained for great cuisine dares to break codes, always looking for changing tastes and new needs of hosts: Chef Alexandre Auger and Pastry Chef Shereen Khelif.
Starters from the market, and Garden salads associate local vegetables of season (asparagus, broadbeans, spinach …), new superfoods (cabbage kale, quinoa, pomegranate, alfalfa …) and virtues of plants (nigella, ginger …) in colorful and flavorful creative associations.
The menu includes light and tasty Homemade broths, traditional and essentials Urban style, or Bucolic mains, proposing a fined product accompanied by carefully cooked vegetables.
To conclude, Faubourg sweetnesses reinterpret the most gourmand pastry traditions: sweet-puff, baba or Chantilly cream, all in lightness and embellished with the benefits of superfoods. Avocado cream and soya custard sauce, are other sweet pleasures for ultra-light and vegetarian sweet-puffs