Average price €35 Special request
steamed in banana leaves, served with a tian of provincial vegetables and sweet passion fruit sauce
pan-seared in semi-salted butter, with grilled basmati rice served with a homemade seafood gravy
miso-glazed, served with French vegetable casserole accompaniment
This Brunch includes:Dessert + Sweet Buffet + Savory Buffet + (Other) Drinks
Wonderful food and service. My husband and I enjoyed the quiet atmosphere and great food.
Repas très agréable, service discret et efficace, cadre moderne et cosy à la fois. les plats sont excellents et la présentation dans l'assiette est originale. Une très bonne adresse
We were there for dinner and had a winderful time! Everyone in the staff where very kind and friendly, we felt welcome. The food was delicious and the drinks where excellent. The restaurant was a bit empty, maybe because it's in a hotel. Anyways, we highly reccomend. It's also a walking distance from champs elize.
Dear Mister, Thank you so much for your kind comments. I’m delighted you enjoyed your meal and had a great time. Our Balthus restaurant just opened last Month; that’s probably why it’s still a bit quiet and not enough well-known but, the chef and all the restaurant team are working hard to satisfy all guests. We hope you enjoyed your stay in Paris and we’ll have the opportunity to see you again soon at the Balthus restaurant. Best Regards, Christine Ammerman
Déjeuner : de 12h à 14h30 (sauf samedi et dimanche)
Dîner : de 19h30 à 22h30 (sauf samedi et dimanche)
7 Rue Saint-Philippe du Roule, 75008, Paris, France
The Balthus restaurant welcomes you in a cosy and intimate atmosphere where you’ll enjoy a refined and an audacious culinary experience, made entirely from homemade ingredients.
Chef Baptiste Pialot harmonizes his extended culinary experience with fresh luxurious products to orchestrate a melody of flavors in every bite. His seasonal card is a perfect blend of French contemporary cuisine and exotic flavors.
Among the Chef’s specials : A seared red-tuna Tataki, a wild mushroom Cappucino with braised cèpes, a Miso-glazed Alaskan Blac-Cod, an Arroz Bomba Risotto with Périgord truffles, a Crying Tiger beef tenderloin. As a sweet note, to end your meal, you’ll enjoy a selection of homemade deserts like : A Monte Bianco, a Lemon &amp; Mango Pie or a Flaming ‘Crème Brulée’
Fine connoisseurs will appreciate this refined and colourful culinary journey. The Business weekly lunch menu lives up to its promise of truly modern and memorable dishes, entirely home made.
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