Arnaud Donckele, already a three-starred chef at Cheval Blanc St Tropez, is doubling his starred awards with the new Parisian address within the Hôtel Cheval Blanc.
Arnaud Donckele, with the restaurant Plénitude nestled in the heart of the Hôtel Cheval Blanc in Paris, inaugurates his three Michelin stars after his first year of existence. This is the second time a chef has achieved such a feat in thirty years.
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For the chef, whether in Paris or in the South of France, the sauce takes centre stage. His signature is recognisable between a thousand plates and reflects an act of love and sharing between the material and those who cultivate and cherish their product.
At the heart of the Plénitude restaurant, chef Arnaud Donckele has donned the apron of an intimate perfumer. He handles flavours and smells to give birth to his “Absolutes” to which he gives numbers, such as Velours n°1 composed of bonito ventrèche, gambon consommé, Lambrusco and Chardonnay vinegar, chestnut tree honey and citron essence, among others. An experience for the taste buds guaranteed.
Paris seems to inspire Arnaud Donckele, who offers a much more national than regional vision, even though “What links us, throughout France, beyond the products, is the sauce. The creative basis of my menu“, he comments. It is in the setting of the Plénitude restaurant that Arnaud, surrounded by his team, practices his art for conquered customers to whom the chef pays particular attention.
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Featured photo : © DR
