Ciel de Paris
The restaurant is located on the 56th floor of the Montparnasse Tower, one of the most famous symbols of Paris and the most wonderful vestige of the 30 Glorieuses.
Dine in a unique place designed by the interior architect Noé Duchaufour-Lawrance who imagined it disturbing and timeless, and which will guarantee you a perfect setting in every way.
Be at the heart of the Parisian life and live this singular experience whose memory, for a long time, will be inscribed in the memory of everyone.
Enjoy an exceptional meal with a wide choice of fine French dishes, our offer also includes two glasses of wine, a glass of champagne, a bottle of mineral water and a coffee.
MENU BALCON :
ENTRY
- Duo of plain and spicy salmon hearts, Tarama cream with tobiko eggs / Spelt crisp with seaweed Duo of cauliflower in remoulade, Gretz mustard
- Duck foie gras with Beaumes de Venise, Mango chutney with dried grapes
- Vegetable salad, Seasonal fruits & vegetables Beetroot espuma / Fresh goat cheese & pine nuts
- Velouté de Homard, Lié au Corail d’oursin Velvety lobster soup Salpicon, sea urchin coral
MAIN COURSE
- Salmon and Squid, Red mullet & variegated scallops Riso with seaweeds & shellfish / Herbs butter / Parsnip crips
- Fillet of sea bream, Roasted, spicy lacquer, crunchy fennel Endive/ leek/ bacon Lobster stew
- Rump of veal Cooked in low temperature & roasted / Ratte potatoes Veal juice with mustard
- Farmhouse Poultry Supreme Crusted free range chicken breast Carrots / Leeks / Paprika & sweet wine sauce
DESSERT
- Saint Marcellin Cheese
- Banana caramel cinnamon bar Chocolate cake Banana caramel and cinnamon mousse
- Minestrone of fresh seasonal fruits Mango sorbet
- Pear mirliton Mirliton cookie with candied fruits Light pear cream
- Ice cream and sorbet
MENU GRAND ÉCRAN :
ENTRY
- Duo of plain and spicy salmon hearts, Tarama egg and tobico cream / Spelt crisp with seaweed Duo of cauliflower in remoulade, Gretz mustard Pickled vegetables
- Winter, Simmered autumn fruits and vegetables Served warm with vinaigrette Beet Espuma with spices,
- Organic soft-boiled egg, Crozet and foie gras nuggets Emulsion of Heliantis with truffle oil
- Velvety lobster soup, Salpicon, sea urchin coral
MAIN COURSE
- Salmon and Squid, Red mullet & variegated scallops Riso with seaweeds & shellfish / Herbs butter / Parsnip crips
- Sea bass fillet, Parmesan and olive shortbread Fondue of sweet Peppers Chorizo sauce
- Rump of veal, Cooked in low temperature & roasted / Ratte potatoes Veal juice with mustard
- Duck breast fillet, Simmered baby potatoes Broad beans & Garden Peas Pepper sauce with roasted nectarine
DESSERT
- CHOICE OF DESSERTS À LA CARTE
DRINKS :
- Champagne at will
- White wine selected by our sommelier
- Red wine selected by our sommelier