BLANC IS INSPIRED BY SIMPLICITY AND PURITY
52 rue de Longchamp 75116 Paris
Reservation
MENU
Blanc Perle Chef's Table
360€ 260€ 450 €
The prices displayed include value-added tax.
For groups of more than 6 people or for any privatization requests, please feel free to contact us at "info@blanc-paris.com."
Open from Tuesday to Saturday
Dinner:
7:00 PM - 11:00 PM
- The dinners on December 24th and 25th will be exclusively offered in the form of a Christmas menu at the price of 450 euros.
- We will be on winter holiday from December 29th to January 6th.
Booking Conditions
Reservations are accepted up to 90 days prior to your visit. Our phone lines are open from 11:00 AM to 10:00 PM, Tuesday to Saturday.
A prepayment of €100 per person is required for all bookings. Changes must be communicated at least 72 hours in advance. Within 72 hours, the prepayment will be due.
Our menus emphasize seafood. Please inform us in advance of any food allergies or dietary restrictions, including preferences regarding alcohol in your dishes. Kindly note that we may need to decline reservations based on these considerations.
To ensure an optimal experience, please arrive promptly for your reservation. Our service hours are lunch until 3:30 PM and dinner until 11:30 PM. Please also respect the recommended serving temperatures of our dishes.
Smart casual attire is recommended. We kindly ask guests to refrain from wearing strong perfumes to enhance the flavors of our dishes and wines.
Pets are not permitted.
Wine Cellar
Explore our dedication to wine and cuisine with our selection of over 1200 references, highlighting 60% Burgundy wines and an impressive collection of 170 champagnes, featuring magnificent vintages.
Among these, you'll find bottles from prestigious domains such as Roumier, Coche Dury, Château Latour, and many others. Our menu is curated to evolve over months and years, ensuring a dynamic culinary experience.
Michael Lhéritier
Directeur Restaurant & de la Sommellerie
Originally from Toulouse, Michael is a sommelier who has worked in various establishments and participated in numerous competitions. Passionate about his profession and a bon vivant, he has been a cornerstone of Blanc since its opening. Today, as the guardian of Chef Shinichi Sato's culinary identity both in the dining room and in the wine cellar, he places great emphasis on understanding the cuisine and ensuring guest satisfaction, supported by his team.
Matteo Pioppi
Sous chef
Born in Italy, he quickly developed a passion for French cuisine. His journey led him to meet the Chef during their first collaboration at his former restaurant. After spending some time back in Rome, he received the Chef's call for the opening of Blanc and did not hesitate to make the journey back. His dedication to quality work and the discipline required in the kitchen make him an indispensable pillar of the restaurant.
Shinichi Sato
Chef
This rich culture and my more than twenty years of experience in French cuisine have instilled in me the principle of using only the finest ingredients. Much like the exquisite wines and spirits I hold in high regard, I emphasize the purity of flavors and aromas. My goal is to highlight the exceptional quality of each ingredient.
I sincerely hope you will take pleasure in savoring the unique dishes that showcase the marvelous French ingredients our Restaurant Blanc is proud to offer.
