Samourïce sur Paris

04/09/2026: The food was delicious, the service was exceptional

16/08/2026: A magical immersion at Plénitude at Cheval Blanc Paris, where Chef Arnaud Donckele elevates haute cuisine to the level of poetic art through his legendary work with broths, jus, and veloutés. A symphony of emotions and broths The art of sauces and nectars: Each dish is conceived around its jus or broth. Delicate fish, adorned with sea asparagus and citrus notes, bathe in nectars of unparalleled clarity and aromatic complexity. A masterclass in meats: From the veal of absolute tenderness accompanied by generous morels and an enchanting emulsified sauce, to the lamb chops served with a sculpted puff pastry studded with pine nuts, the cooking and seasoning reach perfection. The poetry of dessert: The wild strawberry creation, presented like a jewel on a delicate meringue with a tangy coulis, concludes the journey on an airy, fresh, and wonderfully balanced note. Service of rare elegance and an unforgettable culinary narrative where the sauce no longer merely accompanies the dish, but becomes its very essence. A masterful table that perfectly embodies the excellence of its three Michelin stars.