The luxury hotel, Cheval Blanc Paris, unveils its brand new Japanese restaurant, Hakuba, under the leadership of French chef Arnaud Donckele.
And here is the fourth gastronomic jewel added to the culinary offer of the White Horse Paris... hakuba, an exceptional new Japanese restaurant. It is in this same hotel establishment that the restaurants are intermingled: Fullness, honored with three stars by the Michelin guide, All-Paris, as well as Langosteria.
Under the direction of Chef Arnaud Donckele, Hakuba – whose name means “white horse” in Japanese – is the result of a collaboration of masters with the chef Takuya Watanabe, and a sweet conversation with the talented pastry chef Maxim Frederic.
“We want this table to be a total immersion in Japanese art and know-how. On the sushi, temaki, gunkan part… Takuya Watanabe is rigorous and authentic. He has all the free will for remarkable creations”, explains Arnaud Donckele.
Hakuba: Japanese naturalness
Nestled on the ground floor of the hotel, Hakuba has an intimate layout, with only 24 seats, and a space designed around three counters, one of which is private. It thus offers an exquisite proximity to the chefs, who evolve around their creations.
The decor of this enchanting place offers a contemporary interpretation of Japanese tradition. Inside, a soft subdued light plays with shadows and shapes, enveloping each plate, each dish, like bursts of light in an enchanted forest.
The art of the table, faithful to ancestral teachings, is expressed through delicate details. For example, linen tablecloths evoke a refined and authentic atmosphere. Thus, the whole creates a unique atmosphere, conducive to living an unforgettable culinary experience full of magic.
Omakase menus
Omakase menus - meaning “to defer to the boss” – embody Takuya Watanabe’s desire to present the very essence of Japanese gastronomy. It imposes itself in true guardian of this culinary art, thus revealing an authentic expression and exquisite in its know-how.
As for Arnaud Donckele, he strives to enhance the flavors to enrich the taste experience. From divine broths to refined sushi, delicious soba and touches of lemon caviar… Each dish is a symphony of materials and textures, composing a menu of exceptional finesse.
To accompany these Omakase menus, Emmanuel Cadieu, director of sommellerie at Cheval Blanc Paris, passionate about Japanese culture, offers a cutting-edge selection allowing an exceptional sake and wine pairing.
This is not the first time that Takuya Watanabe has collaborated with Cheval Blanc Paris. The chef, holder of a star for his Jin Paris and Taku Mayfair tables, also creates a selection of temakis and gunkans for the Céleste pop-up bar.
hakuba – 01 R. de la Monnaie, 75001 Paris
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