Hakuba at the summit of Cheval Blanc

Hakuba, helmed by chef Arnaud Donckele, is the result of a four-hands collaboration with chef Takuya Watanabe and a sweet conversation with chef Maxime Frédéric. This new restaurant at the Cheval Blanc in Paris invites you to a gastronomic immersion in ritualized Japan, where tradition, precision, authenticity and sincerity are the pillars of Omakase menus. Omakase menus – meaning “leave it to the chef” – reflect Takuya Watanabe’s desire to offer the very best in Japanese gastronomy. He is the guarantor of this culinary art in its purest expression. Arnaud Donckele, with his knowledge of sauces, seeks out flavors to enhance the experience. Accompanied by his Plénitude teams, the chef takes on a new Japanese creative challenge. Broths, sushi, raw or caramelized fish, soba, lemon caviar: a host of materials and textures to build a menu of finesse.