Then, there’s the classic French bistro on the seventh floor, Le Tout-Paris. Sit at the bar, in the dining room, on the terrace, or in the garden while enjoying everything from tomato pie, to frites, to a soufflé au chocolat. On Sundays there is dimanche à la folie, a festive French feast where the dish to order is the roast chicken. “Le Tout-Paris, with its beautiful gardens, balconies and fresh look, features the best of Parisian brasserie food,” explains Boyens.
For their fourth and final restaurant, Cheval Blanc called on a neighboring city: Milan. Chef Enrico Buonocore has opened a second outpost of Langosteria, his beloved seafood haunt, also on the seventh floor. Patrons can dine on linguine with lobster from Brittany or iced pannetonne while overlooking the sparkling views of the city. Boyens recommends you come just in time for sunset.
Why have so many eatery options? The Cheval Blanc Paris wanted to be a place that honored the storied past of French culinary arts while simultaneously promoting its future, at once a special occasion destination and a café society-set social hub, a place for international travelers and the Parisian next door. “Cheval Blanc Paris is located at the heart of the historical, central Paris so it was a priority from the start to create a Maison for Parisians and visitors alike,” says Boyens. Whether you’re in the mood for a croissant or a multicourse meal, at Cheval Blanc you’ll always find the perfect seat overlooking the Seine.