In fine weather, the seventh floor Cheval Blanc Paris rooftop transforms into Le Jardin, a restaurant dedicated to exciting culinary experiences under the direction of Executive Chef William Béquin and Arnaud Donckele.

Perched on the 7th floor rooftop of luxury hotel Cheval Blanc Paris, Le Jardin is a restaurant dedicated to unique culinary experiences. In a press statement, Le Jardin says that built along an area of 650 square-meter sky garden, the urban restaurant flaunts chic, warm shades of red with white in a custom-made decor.

Designed to reflect refinement and the French art de vivre, the restaurant features lush greenery overlooking the Seine, with views of the City of Light. Iconic monuments like Notre-Dame-de-Paris cathedral, the Eiffel Tower and the Sacré-Cœur are also within the vicinity of Le Jardin, according to a press statement.

The statement says that Le Jardin is headed under the direction of Executive Chef William Béquin, working in tandem with Arnaud Donckele. Bucolic walkways trimmed with greenery, crocosmia flowers and delicate corollas of hummingbird fuchsia and refined purple-hued kadora shrub roses adorn the luxury eatery. A herb garden with multiple varieties of thyme (wild, lemon), coriander and fragrant basil with tomato vines and strawberry plants lends a unique, spirited decor to the restaurant that blends into the gastronomic experience of the visitors.

It adds that freshness and refinement are on the menu and the chefs’ recipes are something to look out for. “Tuna tataki with yellowtail, coeur de pigeon cherry tomatoes, mint and shiso” or a “colourful cherry tomato tart with pineapple tomato and basil sorbet”, a must-try recipe with an exquisite blend of textures are a few highlights. Some other main courses include “stuffed cocktail tomatoes with chicken and confit lemons, olives and marjoram” or “French toast, grilled and caramelised with tomato and Iberian bellota, served with Green Zebra and fennel sorbet”.

Strawberries make an appearance too, in chilled “Marmande tomato soup served tableside with strawberries, watermelon and burrata”, but it is on the dessert menu that their rich flavours and suaveness come into their own. Created by Pastry Chef Maxime Frédéric and his team, these treats include strawberry tart, vacherin and creamy Italian ice-creams that are served in refreshing coupes for a moment of pure gourmet delight, adds the statement.