After treating Italian cuisine lovers with Plénitude, Le Tout-Paris, and Langosteria, Cheval Blanc Paris recently unveiled its fourth dining concept and latest culinary gem, Hakuba. Helmed by Cheval Blanc Paris’ head chef, Arnaud Donckele, Hakuba is a collaborative effort with chef Takuya Watanabe and pastry chef, Maxime Frédéric (who also helms Louis Vuitton’s chocolate shop).
This new Japanese restaurant promises a gastronomic journey immersed in traditional rituals with Omakase menus. The term “Omakase” translates to “leave it to the chef,” which reflects Chef Watanabe’s commitment to presenting the pinnacle of Japanese gastronomy. Supported by the Plénitude teams, Chef Donckele’s creativity will curate a menu that includes broths, sushi, raw or caramelized fish, soba, finger lime, and an array of textures and ingredients.
About the collaboration, Chef Donckele said, “We want this table to be a total immersion into Japanese art and craftsmanship. On the sushi, temaki, gunkan side… Takuya Watanabe embodies rigour and authenticity. He has full creative freedom for remarkable creations with products such as fish, rice, Iio Jozo brewery vinegar, seaweed…”
The menu offers a dessert with white and black rice and glazed, roasted, or fruity mochis, prepared on the spot.
Hakuba is set to grace the ground floor of Cheval Blanc Paris. The restaurant offers a theatrical culinary experience with three counters, two accommodating eight to nine guests each, and a private third counter for up to six guests. Embracing a contemporary interpretation of Japanese tradition, the entrance boasts a Tsukubai stone and bamboo fountain reminiscent of a Japanese forest.
The artful presentation extends to the tableware, with plates crafted by artisans from Kyoto and Fukuoka, delicate Japanese glassware, and unique sake pots. From linen outfits to providing guests with an unforgettable and distinctive dining experience, Hakuba seamlessly blends modernity with the richness of Japanese cultural aesthetics.
