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
- Plain and spiced salmon heart duo,
Tobiko egg tarama cream / Crispy spelled with seaweed
Celeriac and apple remoulade with horseradish
Pickled vegetables
- Foie Gras Semi-Preserved,
At the Beaumes of Venice
Mango and raisin chutney / Toasted bread
- Declination of tomatoes,
Multicolored tomatoes, Chef's Selection
Iced foam / mustard / basil
Smoked sprats, goat quail and pepper coulis
Hazelnut vinaigrette
- Lobster velouté, sea urchin coral
MAIN COURSE
- Roast in Spice Lacquer,
On a riso of beans and mussels
herbal butter
Cassava chips
- Sea bream fillet,
Fried, candied fennel with saffron
Stewed beefsteak tomato
Virgin sauce, basil oil and aioli
- Almost veal,
Slow cooked and roasted
Ratte potatoes
Veal jus with Gretz mustard
Pan-fried green vegetables
- Farm Poultry Supreme,
Fricassee of oyster mushrooms
Wok of Chinese cabbage and baby carrots
Savagnin wine sauce
DESSERT
- Saint-Marcellin
- Raspberry chocolate fondant,
Chocolate biscuit and cream with Espelette pepper
Raspberry seed confit
- Minestrone of fresh seasonal fruits,
Lime sorbet
- Apricot / rosemary panna cotta,
Vanilla light cream
Stewed apricots with rosemary
- Ice cream and sorbet
MENU GRAND ÉCRAN :
ENTRY
- Plain and spiced salmon heart duo,
Tobico egg tarama cream / Crispy spelled with seaweed
Celeriac and Apple Horseradish Remoulade
Pickled vegetables
- Variation of Tomatoes,
Multicolored tomatoes, Chef's Selection
Iced foam / Mustard / Basil
Smoked sprats, goat quail and pepper coulis
Hazelnut vinaigrette
- Soft-boiled egg / Chanterelle mushrooms / Foie Gras,
Tonka artichoke cream
Broad beans and chanterelle mushrooms
Milk foam with truffle oil
Grilled bacon, popcorn with paprika
- Lobster velouté,
sea urchin coral
MAIN COURSE
- John Dory fillet,
Roast in Spice Lacquer
On a riso of beans and mussels
Herb butter / Cassava chips
- Bass fillet,
Grenaille potato fricassee
Green asparagus, chanterelle and artichoke, arugula
Parmesan crumble / Chorizo sauce
- Almost veal,
Slow cooked and roasted / Ratte potatoes
Veal jus with Gretz mustard
Pan-fried green vegetables
- Farm pork chop,
Confit, Espelette pepper and ginger
Creamy sweet potato with vanilla
Rosemary honey sauce
DESSERT
- CHOICE OF DESSERTS À LA CARTE
DRINKS :
- Champagne at will
- White wine selected by our sommelier
- Red wine selected by our sommelier
