RESTAURANT TEST

RESTAURANT CIEL DE PARIS

Tour Montparnasse

FRENCH_FINE_CUISINE

RESTAURANT DESCRIPTION :

Le Ciel de Paris has an exceptional view of the city, with unique views, changing according to the time, light and climate data. Lunch or dinner at Ciel de Paris, whatever the circumstances, is a singular experience whose souvenirs, for a long time, will be part of everyone’s memory. The Montparnasse Tower is one of the most significant testimonies of war boom, the years of strong economic expansion, from 1945 until the first oil shock (1973), the year of its inauguration. Built on the site of the old Montparnasse train station, it stands its 58 floors in the heart of the Rive Gauche, as the overall redevelopment highlight of the sector in line with the axis created by

the Palais de Chaillot, the Champ de Mars, the Ecole Militaire and the Eiffel Tower. Like the latter, it is another landmark of urban space. From its 210 meters, the view over Paris and beyond – up to 40 km on a clear day – is exceptional.

ABOUT THE CHEFS

CHRISTOPHE MARCHAIS

His career began in 1989 at the restaurant Le Clos Longchamps in Paris. In 1996, he was hired as Chef at Le Fairway Golf Cannes in Mougins (South of France). Then he went to work for Alain Ducasse at the Louis XV Monaco, after that he moved to USA to work in New Orleans. His following experience led him to work in London for Alain Ducasse once again to open the Spoon Restaurant At Sanderson Hotel. In 2001, back in Paris he started working at Le Ciel de Paris where he became Chef.His style, open to the world he reinterprets, with a zest of daring and sometimes even insolence, the classics of french gastronomy.

PASTRY CHEF

PASCAL CHANCEAU

The adventure began for him in 1984 in Chamonix where he worked as seasonal pastry chef in differents hotels, as the Hotel l’Aiguille du Midi, Hotel Albert 1er and Milan. Following experiences at La Ferme Saint Simon and at the Manoir de Paris, he worked until 1990 as pastry chef at the restaurant Les Caprices de Paris. Then he became pastry chef at Restaurant Drouant in Paris. In 2007, he was hired as pastry chef at the restaurant Les Ombres inside Musée du Quai Branly. He moved to the Ciel de Paris in 2016. His style : Traditional recipes interpreted in a contemporary way with a touch of creativity.

ABOUT OUR CUISINE

WHAT WE LIKE
  • PARIS WIDESCREEN, from the 56th floor of the Montparnasse Tower
  • Exceptional view of the city with the Eiffel Tower (illuminated at nignt fall)
  • 1 Glass of Champagne offered for Lunch Gourmand or Menu Balcon
  • 1 Entry ticket for the Montparnasse Tower Observation Deck offered for your menu Grand Ecran
TYPE OF FOOD
french_fine_cuisine
€€€
Reviews
  • Francais
  • English

STARTERS PRICE

  • Chef’s selection of multicolored tomatoes Purple mustard ice cream / Smoked sprats Hazelnut dressing / Pine nuts
    28 €
  • Organic Scottish smoked salmon Tanguy salpicon, tarama flavoured with wasabi Waffle with seaweed & rocket salad
    30 €
  • Crab / Smoked salmon with beetroot Avocado / Granny Smith jelly
    32 €
  • Spiny lobster salad Multi-colored baby carrots coleslaw Coriander ravigote sauce Truffle dressing, dried caviar beads
    46 €
  • Foie gras Spécial Ciel de Paris Foie gras tasting
    42 €
  • L’excellence ïodée Caviar Acipenser Baeri Nano « ON THE ROCKS » by caviar de Neuvic (10gr) Champagne Ultra Brut Laurent-Perrier (15cl)
    46 €
  • Caviar Caviar DAURENKI «PETROSSIAN" (30 gr) Champagne Ultra Brut Laurent Perrier
    108 €

MAIN COURSES PRICE

  • Dublin bay prawns Fondue of sweet pepper Chorizo / Baby fennel Lemongrass & coconut milk sauce
    39 €
  • Lobster Rizo with broad bean & garden peas Roasted green asparagus
    76 €
  • Back of cod Tomatoes tartare Pickled vegetables / Virgin sauce
    36 €
  • Sea bass Baby potatoes/ Artichoke Chanterelle mushrooms / Rocket salad Surf & turf sauce
    42 €
  • Vegetarian Selection of seasonal vegetables
    24 €
  • Rack of lamb On a pistachio crust Onion cream / Bacon crips Seasonal baby vegetable Rosemary juice
    42 €
  • Heart of beef fillet Crushed potatoes Melanosporum truffle sauce
    56 €
  • Veal Chop Roasted with sage Risotto of potatoes Chanterelle mushroom / Broad beans Yellow wine sauce
    44 €
  • Duck breast fillet Crystalized nectarine with tamarina Ratte potatoes Purée of sweet potatoes with vanilla Pepper sauce
    39 €

MAIN COURSES PRICE

  • Cheese selection Salad with hazelnuts dressing
    14 €
  • Chocolat grand cru Chocolate tasting in three ways Crémeux Caramélia, mousse Araguani Chantilly Jivara Tonka
    16 €
  • Strawberry cake Mascarpone cream / Basil / Olive
    14 €
  • Vanilla & peach Rhubarb heart / Crispy shortbread
    12 €
  • Chocolate brownie Namelaka / Passion fruit Dulcey Chantilly
    12 €
  • Ciel de Paris sweet selection
    18 €

MENU N°1

LUNCH MENU

GOURMAND MENU

35 €

STARTER

 Smoked salmon / Sprats
Eggplant cream Bell pepper & coriander
Velvety soup
Poached quail’s egg Chicken oyster Lemon cream
Soft boiled egg
Crozet with comté Mushroom cream flavoured with truffle oil
Starter of the day

MAIN COURSE

Duckling fillet
Figs / Grapes Chestnut / Melty polenta
Back of hake
Riso with shellfish White butter sauce with Noilly Prat
Scorpion fish
Multi colored Swiss chard Safranated potaoes Purple mustard sauce
Dish of the day

GOURMET COFFEE

MENU N°2

LUNCH MENU

3 COURSE MENU

39 €

STARTER

Smoked salmon / Sprats
Eggplant cream
Bell pepper & coriander
Velvety soup
Poached quail’s egg
Chicken oyster
Lemon cream
Soft boiled egg
Crozet with comté
Mushroom cream flavoured with truffle oil
Starter of the day

MAIN COURSE

Duckling fillet
Figs / Grapes
Chestnut / Melty polenta
Back of hake
Riso with shellfish
White butter sauce with Noilly Prat
Scorpion fish
Multi colored Swiss chard
Safranated potaoes
Purple mustard sauce
Dish of the day

DESSERT

Saint Marcellin cheese
Poached figs in mulled wine
Pineapple / Biscuit
Shortbread with almond cream & chocolate
Chocolate panacotte
Pear with honey
Ice cream / Sorbet

MENU N°3

DINNER MENU

MENU GRAND ÉCRAN

136€

Your table is guaranteed bordering panoramic windows (Excluding exceptional evenings) Starter, main course and dessert Wines à discrétion : Champagne selected by our sommelier or Chablis Domaine William Fèvre 2015, White or Côte de Nuits Villages Bouchard Père & Fils 2014, Red Mineral water

STARTER

Heart of smoked salmon                                                                                                                                                                                                                                                                                                                                 Tamara flavoured with wasabi, Crispy german wheat with seaweed & pickles of vegetables Lemon dressing Duck foie gras with Beaumes de Venise Mango chutney with dried fruits Asparagus with morel mushroom or Milk foam flavored with truffle oil Velvety lobster soup Salpicon, sea urchin coral

MAIN COURSE

John Dory fillet Glazed with sweet spices & sesame seeds Spring vegetables / Noilly Prat butter Sea bass

Baby potatoes / Multi-colored carrots / Artichoke

Surf & turf sauce

Rump of veal

Cooked in low temperature / Ratte potatoe

Veal juice with tarragon

Duck breast fillet

Glazed turnip / Green asparagus Crushed potatoes / Pepper sauce

DESSERT

DESSERT A LA CARTEoffee or tea

White Wines

  • Chablis D omaine
    42 €
  • Chablis Premier Cru Les Vaillons
    90 €
  • Beaune du Château Premier Cru
    44 €
  • Pouilly - Fuissé Dom. Boucha r d Père & Fils
    46 €

Red Wines

  • Marsannay Vieilles Vignes Domaine Laurent
    52 €
  • Clos Saint Denis Dom. Bertagna Grand Cru
    290 €
  • Côtes du Rhône Village Château Laborie
    46 €
  • Chinon Olga Raffault "Les Picasses"
    56 €

Champagnes

  • Champagne Vranken Brut
    85 €
  • Moët et Chan don Brut Impérial
    125 €
  • Veuve Clicquot Ponsardin
    140 €
  • Ultra Brut Laurent - Perrier
    160 €

PAYMENT TYPES

PRACTICAL INFORMATION

Take the Special Lift “Restaurant Ciel de Paris” to go  up the 56th floor

GOOD TO KNOW

Menu Balcon 68€ : 1  glass of Champagne offered

Lunch Gourmand 39 € : 1  glass of Champagne offered

Menu Grand Ecran : 136€ : 1 Entry ticket for the Montparnasse Tower Observation Deck Offered

VIDEO VIEW

MAP VIEW

Restaurant Address : Tour Maine Montparnasse 56 ème étage
33, avenue du Maine 75015 Paris
Neighbourhood : Montparnasse
By phone at 33 1 40 64 77 64
E-mail : reservation.cieldeparis@elior.com
Hours of operation by phone : Monday -Sunday 9 am -9 pm ( by Telephone )
Metro Line N°4, 6, 12, 13, Bus N° 28, 58, 82, 88, 89, 91, 92, 94, 95, 96

CANCELLATION POLICY

CLIENT FEEDBACKS