Le Tout-Paris
Paris, France
⭐1 Star
The Experience
From Michelin Guide
This brasserie, whose colourful décor is the work of Peter Marino, is tucked away on the 7th floor of the Cheval Blanc Hotel. Under the guidance of Arnaud Donckele, chef William Bequin, who boasts an enviable CV, is on a roller coaster. While he respects traditional brasserie rules, like allowing diners to choose their sides and how the fish and meat is cooked (grilled, roasted in thyme or steamed in seaweed), each dish is emblematic of his consummate craftsmanship. Examples include a tartlet of mushrooms with a vin jaune emulsion or blue lobster flanked by coral-coloured béarnaise sauce and perfumed in bergamot. The terrace, with its sweeping view over the Seine and the Left Bank, is Instagram perfect!
Unique Things
From Visitor Experiences
Panoramic Views from Seven Floors Above Pont-Neuf
Le Tout-Paris is uniquely situated on the seventh floor of the Cheval Blanc Paris, offering breathtaking panoramic views over the Seine River and iconic Parisian landmarks such as the Eiffel Tower and Notre-Dame Cathedral. This elevated location transforms dining into a visual experience of the cityscape, blending urban life with culinary art.Three Distinct Ambiance Areas Within the Restaurant
The restaurant is divided into three unique zones: a brightly colored "pop" atmosphere dining room, a terrace with stunning views of the Seine and Paris monuments, and a south-facing garden overlooking the rooftops of Paris. This segmentation allows guests to choose from different moods and settings, from vibrant indoor spaces to tranquil outdoor terraces.Contemporary Brasserie Inspired by Art Deco with a Cosmopolitan Flair
Le Tout-Paris reinterprets the traditional Parisian Art Deco bistro into a contemporary brasserie that serves uncomplicated yet delicious cuisine alongside luxuriant cocktails. It is described as an ebullient venue that celebrates a new Parisian lifestyle, attracting an international crowd and offering a cosmopolitan parade of flavors and encounters.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le Tout-Paris in Paris include:
Oysters: Known for their clean, crisp, and briny taste, these are elevated with accompaniments like pumpkin seed praline (adding nutty sweetness) and capers (adding acidity), showcasing a refined balance of flavors in a signature dish.
Calf brains: Used in a crispy fritter paired with lobster eggs, this combination highlights the restaurant's inventive use of offal and seafood to create unique textures and flavors.
Dungeness crab: Served crumbled with onion confit, seed tuile, aromatic herbs, and edible flowers, this dish exemplifies the restaurant's focus on fresh, delicate seafood with layered textures and visual appeal.
Pigeon en crapaudine: A notable meat dish served with a lively jus, representing the restaurant's skill in elevating classic French proteins with bold sauces.
Blue lobster with Béarnaise sauce: This dish reflects the restaurant's mastery of pairing premium seafood with classic French sauces, emphasizing richness and refinement.
These ingredients are significant as they reflect Le Tout-Paris's commitment to combining traditional French culinary techniques with innovative presentations and flavor pairings, often highlighting seafood and game with complementary textures and sauces.
Menu & Pricing
Current Offerings & Prices
Le Tout-Paris Menu Options and Prices
Set Menus
Pont Neuf Lunch Menu
- Available Monday to Friday lunchtime (excluding weekends, bank holidays, and school holidays)
- Unique menu at 95€, excluding drinks
- Menu changes according to availability
Buissonnière Lunch & Dinner Menu
- Available Monday to Saturday, including bank holidays and school holidays
- Unique menu at 160€, excluding drinks
- Example courses:
- Oysters n°3 with cucumber lemongrass cloud
- Cooked/raw scallops with grilled brocolettis and mandarin marigold vinaigrette or Souvenir of foie gras with truffle and artichoke macaroni
- Lobster with morels and woody broth, "à la royale" blood sausage, gnocchis with juniper berry and savory or Lobster, red mullet, scallops, and sea bass in a lightly saffroned bourride
- Dessert of choice
Wine Pairings:
- Two glasses of wine: 45€
- Three glasses of wine: 75€
Net prices, including taxes and service.
À la Carte Options
- Entrées range from 8€ to 49€
- Main courses range from 38€ to 82€
- Desserts range from 8€ to 25€
- Example dishes:
- Gratinée à l'oignon (modernized onion soup with Mornay crust puff pastry) at 28€
- Blue lobster with Béarnaise sauce
- Pigeon en crapaudine au jus
- Desserts crafted by pastry chef Maxime Frédéric, priced between 8€ and 24€.
Special Notes
- The restaurant offers a seasonal and changing menu, especially for the Pont Neuf lunch menu.
- The Buissonnière menu is available for both lunch and dinner and includes refined seafood and meat dishes with creative accompaniments.
- The setting is a Parisian contemporary brasserie with views of the Seine, located in Cheval Blanc Paris.
- Payment methods include major credit cards; allergen menus and meat origin lists are available on request.
Summary Table
| Menu Type | Description | Price (€) |
|---|---|---|
| Pont Neuf Lunch | Unique lunch menu, changes regularly | 95 |
| Buissonnière Lunch & Dinner | Multi-course refined menu with seafood and meat options | 160 |
| Wine Pairings | Two glasses | 45 |
| Three glasses | 75 | |
| À la Carte Entrées | Examples include onion soup, pigeon | 8 - 49 |
| À la Carte Mains | Includes blue lobster, beef, chicken | 38 - 82 |
| Desserts | Pastry chef creations | 8 - 25 |
This reflects the current menu options and prices for Le Tout-Paris as of mid-2025.