Test Limbar at Cheval Blanc Paris before everyone else!


This is the event that turns the heads of chic Parisiennes! The opening of the Cheval Blanc Paris this week is seen as the most popular and vibrant meeting of this fall.

It is fashionable to be seen and seen in Bernard Arnault's first 5-star hotel in Paris, located in the historic listed building of the old Samaritaine , opposite the Pont-Neuf .

Maxime Frédéric, the new pastry chef of Cheval Blanc Paris

Le pâtissier Maxime Frédéric au restaurant Limbar

© Elodie Rouge

Among the names at the head of this urban palace stands out the arrival of the pastry chef of excellence: Maxime Frederic (ex- George V ) ... The foodies were impatient at the idea of being able to test the author's pastries and creations from Normandy.

It's done with the inauguration of Limbar , a very desirable event open from breakfast until the dead of night when the pastry chef has imagined a gourmet rendezvous that celebrates bakery cuisine! Book here

Limbar, the new stylish rendezvous for Parisiennes

Le menu du restaurant Limbar avec plats et desserts

The concept ? Here, the (seasonal) cuisine is at the service of bread and all baking creations ... and not the other way around! No wonder Maxime Frédéric , with the close collaboration of Michelin-starred chef Arnaud Donckele , has brought forgotten specialties back to life in a haute couture version.

Among his dishes to try absolutely nestled in the canapes of this very, very chic canteen: a 2.0 version of the ham croissant (25 €), the best vol-au-vent of your life (25 €) but also a thin tart tomato, lemon-thyme, sour cream, vegetable sucrine and cherry tomatoes (€ 26) before its extraordinary profiteroles or roasted peaches of immense lightness served with a meringue… Book here

Without forgetting the exquisite salads for the appetites of twigs: the garden salad with green beans, fresh almonds and cherry vinaigrette (20 €) or a plate of bulgur and carrots scented with mandarin (17 €).

A hot spot between the coffee shop and the cocktail bar

Un goûter au restaurant coffee shop Limbar

©Franck Hamel

The coffee-shop spirit infiltrates from 7am in the morning at the bar! Starting with a real Parisian breakfast (€ 21) for which specialty coffees and pastries are served “ to cut ” placed on the counter, to be dipped in an American, a macchiato or a hazelnut (€ 9) ... Book here

The experience to be absolutely tested is the real Parisian snack that Maxime wanted to bring up to date with a servant 2.0 made up of Proust madeleines from our childhood ( Parisian f lan, Basque cake, Savoy cake ...) but also savory bites served with minute and homemade infusions (from € 55).

Limbar, the headquarters for lovers of sophisticated cocktails

Le chef barman Florian Thireau au Limbar

©Franck Hamel

In the evening, Limbar appears as the stylish haunt for a signature cocktail. Behind the counter, head barman Florian Thireau is changing the rules in a relaxed atmosphere with cool prices: count 22 € for a cocktail served with ultra-refined small nibbles.

No card. For neophytes, the possibility of ordering “ tailor-made ” according to one's taste without mastering the jargon. Sharp cocktail geeks will appreciate his interpretations of the great classics as well as his very contemporary work via a box of 9 signature cocktails that highlights mix and matches: rose, aloe vera and timur berry or orange blossom, lemon, chartreuse ( € 22). Note: each cocktail has an alcohol-free twin, prepared with the same dexterity and served in the same sophisticated glassware.

The superstar bread from Limbar!

Le pain du Moulin Taron à la Minoterie Suire au Limbar

©Franck Hamel

Bread, the chef's first love, is seen as the Limbar superstar. It is hardly surprising to see his extraordinary creations exhibited behind the bar, to devour on the spot or to pick up “ to take away ” as in a real bakery: signature baguette, crown of buckwheat, corn platinum or Gâche brioche .

To shape this signature bakery, the chef went in search of the most cutting-edge French cereals with demanding sourcing, from the Moulin Taron to the Minoterie Suire.

Reserve your table before everyone else. Every day, from 7 a.m. to 1 a.m.

© Franck Hamel et Alexandre Tabaste

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