Plénitude

How to Plan a Trip to Paris on a Budget, According to a Local

"A three‑Michelin‑starred dining destination with extremely limited availability and a months‑long waiting list, representing the pinnacle of haute cuisine for those planning a splurge." - Lane Nieset Lane Nieset Lane Nieset is a travel writer from Miami who has lived in France for the past decade. From Paris, she covers a mix of lifestyle, wine, food, and design for publications including Food & Wine, Condé Nast Traveler, Vogue, and more. Travel + Leisure Editorial Guidelines

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"Led by Chef Arnaud Donckele at Cheval Blanc Paris, Plénitude is a Three-MICHELIN-Star experience where Donckele’s mastery of sauce—likened to a perfumer balancing top, middle and bottom notes—anchors the cuisine; that expertise also informs the hotel’s One-Star brasserie Le Tout-Paris with its wraparound terrace overlooking the Seine and Eiffel Tower, as well as the ground-floor Hakuba, which complements the hotel’s dining offer with Japanese omakase by Takuya Watanabe." - Lane Nieset

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"I was equally taken with Plénitude at the Cheval Blanc hotel; Arnaud Donckele's cooking is a revelation—he calls it 'new classic cuisine,' but it’s really a journey across France." - Tina Meyer

The World’s 50 Best Restaurants 2025: The Full List of Winners | Eater

"Ranked No. 14 on the 2025 World’s 50 Best Restaurants list." - Erin DeJesus

"The revamped Samaritaine department store is home to the luxurious Cheval Blanc Hotel, within whose walls lies this restaurant, the haunt of low-profile chef, Arnaud Donckele, who has three stars to his name at La Vague d'Or in St Tropez. Wholly committed, he pops in and out of the kitchen to share his passion with diners. His new spin on classical cuisine takes you on a voyage between Normandy, his place of birth, and the Mediterranean, his home of adoption and the Paris region… It is impossible not to be bowled over by his work, from its delicacy and generosity to the exceptional quality of the ingredients. This virtuoso sauce maker, who can be compared with a perfume “nose” or an oenologist, lavishes phenomenal care and attention over his jus, dressings and sauces which should be tasted first to better appreciate the complex aromatic universe of each dish. When it comes to the sweet course, he can count on Maxime Frédéric, previously of the George V, to take the desserts to a whole new dimension. The absolute pinnacle of fine dining." - Michelin Inspector