Drink and Dine
Laying the table.
The room that takes the whole day
Jardin d'Hiver
Restaurant
A cocoon rather than a dining room.
Breakfast is served here and so is dinner, and the sweet end of the kitchen — Matthieu Carlin's desserts — runs right through the middle of the day.
Children eat here on their own terms: their own tableware, a menu of a main, a dessert and a drink, and games and colouring while they wait. Matthieu Carlin sends out a tea for them too, with hot chocolate.
Kismet Recommends
- Langoustine ravioli, seafood emulsion
- Black truffle croque-monsieur «Finger»
- «XL» coquillettes pasta with truffle, bone-in ham, aged Comté cheese
- Vanilla, millefeuille, Piedmont hazelnuts and fleur de sel
- Apple tarte tatin, ice-cream and cider vinegar caramel
The kitchen
Matthieu Carlin
Head Pastry Chef. Worked in Michelin-starred kitchens across Paris before this one.
Matthieu Carlin sends out a tea for them too, with hot chocolate.
