" To move the soul, without overwhelming it, an invitation to Light in a place made to relish in it", this is the magic of the decor revisited by designer Imaad Rahmouni, one of Philippe Starck's former students.

The space offers a vast array of ambiences. Depending on the visitor's mood, one can take refuge in a cosy silk booth or sit amidst the larger tables for a better feel of sensations, scents and views.

Maison Blanche features two levels. First, the "Baie Vitree" room, evolving along a huge bay window overviewing the City of Lights… where impressively high ceilings give a consequential sense of verticality. Second, a Mezzanine: this room follows a smooth rounded curve and boasts larger views of Western Paris, while surprising with its crystal color-changing White Bar and flourishing garden Terrace to the shimmer of the ever so mesmerizing Eiffel Tower.

Maison Blanche, its volumes, intense light, business men, " jolies parisiennes ", world travellers in their quest for new sensations…so many and diverse criteria to cook by… With this in mind, Thierry Vaissiere interprets Chefs Jacques et Laurent Pourcel's Michelin starred cuisine.

It would be pretentious to try and define our cuisine at Maison Blanche. This would inevitably lead us to set its limits, limits we are continually trying to push back. With tastes, influences from home and abroad, styles and a clientele in perpetual evolution, it is with much humility that we work on our compositions.

Curiosity and instinct: two essential values in our creative process. First, comes curiosity, primarily in produce: we use only seasonal fruit, vegetables, fish and meats, as our source of inspiration. Consequentially, at the turn of every season, the menu changes in a most natural way. Then, instinct kicks in, innate and efficient: imagine a specific taste and do whatever you can to attain it, after hours of tests, discussions and questioning.

The sensorial principles initiated by the Pourcel twins set the frame: each plate should express a clean balance all the while relying on intriguing contrasts in tastes and textures. We like to play it sweet-and-sour, savoury-and-tart, crispy-and-tender… all contradicting notions, which, if carefully associated, can result in a truly unique culinary experience. Starting from fish or meat, this technique also provides a wide array of taste and seasoning possibilities. It is with great freedom that we enjoy varying, changing, pushing each composition, with produce fresh from our direct suppliers in the many regions of France.

Jacques et Laurent Pourcel are the 3 star Michelin consulting chefs.

In 1913, Gabriel Astruc inaugurates a truly avant-garde architectural complex entirely devoted to the Arts, the Theatre des Champs Elysees. Its conception had something of the grandiose, with distinct spaces celebrating distinct art forms: the lyrical, the theatrical and the musical. Astruc's ambition was to create "the most modern shrine to philharmonics" and in this perspective, he hired some of his day's greatest talents, from architects to decorators and painters.

As is the case with many an innovative work, the Theatre aroused great frictions in the world of architecture: some deemed it scandalous and insulting to the traditional Parisian scenery, some declared it an intelligent prelude to contemporary urbanism. Nevertheless, today, its construction is seen as a decisive turning point in modern architecture.

Indeed, it was the first Parisian landmark ever to boast an extensive use of reinforced concrete and to rely solely on a skeleton of four pairs of stakes. It was Auguste Perret, a master in axonometrics, who oversaw and invented this construction with his two brothers. As for the facade, its design was entrusted to sculptor and fresco painter Antoine Bourdelle.

The responsibility of arranging the interior spaces was left to Henry Van de Velde and Roger Bouvard and such celebrated painters as Maurice Denis, Henri La Basque, Jacqueline Marval, Edouard Vuillard and Xavier Roussel created the frescos of the main room's cupola as well as numerous decorative details.

Lunch:

Amuse bouche, starter, main course, dessert, coffee & delicacies. Drinks: ¼ bottle of wine per person (depending on the sommelier’s suggestion), ½ bottle of mineral water per person.

Dinner:
Amuse bouche, starter, main course, dessert, coffee & delicacies.  Drinks: ¼ bottle of wine per person (depending on the sommelier’s suggestion), ½ bottle of mineral water per person.

Thierry Vaissiere proposes : Amuse Bouche

Salad of Romaine hearts, the market's cooked and raw baby vegetables

Ou

Pressed lobster, baby vegetables and ham of duck Olive oil and vanilla seeds

Ou

Lightly smoked duck fioe gras terrine, Chutney of exotic fruit and gingerbread

Ou

Fillet of crunchy red mullet, Greek of young Vegetables in the seed of coriander.

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John dory and tepid vinaigrette of crystallized lemon, Big stuffed olives and small green vegetables

Ou

Crumble of cod, Baby fennel and asparagus, Virgin citrus dressing

Ou

Piece of Aubrac beef, mash of dried tomatoes And Liguria olives

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Pigeon of cooked Racan on the bone, the crunchy stuffed thighs, the caviar of eggplant juice of cherries in Banyuls

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Chocolate and Passion fruit " Ovalie " Irish jelly

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Warm chocolate biscuit, almond praline and Slightly bitter almond ice cream

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Crumble of caramelized mangoes Fresh Mint, sherbet in the coconut

Ou

Destructured passion fruit meringue cake, Variation of red berries.

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Cafe et mignardises

The restaurant Maison Blanche is located on the 7th floor of the Theatre des Champs Elysees, on Paris' most renowned avenue for haute couture and in the heart of the chic Golden Triangle

15 avenue Montaigne, 75008 Paris
Metro: Alma-Marceau, line 9 / Franklin Roosevelt, line 1
RER : Pont de l'Alma, line C
Parking : Francois Premier, George V, Clement Marot