L'Arôme
Paris, France
⭐1 Star
The Experience
From Michelin Guide
Breathe in an aroma, a perfume, a bouquet… such is the enticing agenda that awaits diners at this elegant establishment off the Champs-Élysées. A devotee of seasonal produce, chef Thomas Boullault meticulously prepares a polished contemporary line-up. The set menus reflect the seasons and what’s going at the market. You will fall under the spell of his delicate, balanced handiwork: lobster ravioles with Mexican tarragon or loin of venison rubbed with Manakara berries… Scents and flavours to savour and appreciate in a tastefully stylish setting.
Unique Things
From Visitor Experiences
Passion for Local Produce and Sustainable Gastronomy: Chef Thomas Boullault emphasizes a cuisine deeply rooted in the seasons, prioritizing fresh, local produce and sustainable practices. His approach involves respecting what is grown and when, as well as mindful usage of ingredients, which distinguishes L'Arôme in the realm of Michelin-starred dining.
Open Kitchen Concept Connecting Guests to Culinary Artistry: L'Arôme features an open kitchen that allows diners to directly observe the chef and his team at work, creating a unique connection between the guests and the culinary process. This transparency enhances the dining experience by showcasing the mastery and dedication behind each dish.
Signature Dishes Revisiting Classics with Seasonal Variations: The restaurant is known for innovative takes on classic dishes, such as smoked potatoes with caviar and sweetbreads with truffles or morels, which are adapted according to the seasons. This seasonal reinterpretation adds a distinctive element to the menu, reflecting both tradition and creativity.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant L'Arôme in Paris include:
- Smoked potatoes: Featured in a signature dish paired with caviar, highlighting a refined balance of smoky earthiness and luxurious texture.
- Caviar: Used to elevate dishes such as smoked potatoes, adding a touch of opulence and delicate brininess.
- Sweetbreads: A classic ingredient revisited seasonally, often combined with truffles or morels, showcasing the chef’s respect for tradition and seasonal produce.
- Truffles and morels: Seasonal fungi that enrich dishes like sweetbreads, emphasizing the restaurant’s commitment to local and seasonal ingredients.
- Blue lobster and snacked scallops: Key seafood ingredients that demonstrate the chef’s finesse in texture and seasoning, reflecting a refined and elegant culinary style.
These ingredients are significant as they reflect Chef Thomas Boullault’s philosophy of sustainable gastronomy, seasonal respect, and local produce, creating dishes that are both sophisticated and deeply connected to their origins.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Menu découverte de saison en quatre temps: €160
Cheese Cart
- Le chariot de fromages affinés de chez Martine Dubois: €29