Balthus : a neoclassical style with subtle, exotic savors
The Villa Saint-Honoré is an opulent establishment near the Champs-Élysées. It is no ordinary hotel, but a luxury residence of thirty furnished apartments for a distinguished clientele of long and short term guests. No efforts are spared to cater to these demanding visitors, who naturally set aside time in their busy schedules to visit the La Villaspa by Carita well-being center, the Le 7 Seven bar and, of course, the residence’s elegant restaurant: the Balthus. Every aspect of this new establishment with its Art Deco based setting – a harmony of beige, gray and gold – is designed to charm its guests. Chef Baptiste Pialot, an artist we met at the Speakeasy and Pourcel Brothers’ restaurants, supervises the kitchens of this distinguished hostelry, where he has found a new freedom of self-expression. He prepares a fine neoclassical cuisine enlivened by exotic tastes. Proof of this comes in the form of a perfect crispy prawn tempura (€16) garnished with large plantain banana chips and a coriander chili sauce of just the right degree of piquancy; perfectly roasted langoustine tails (shelled!) with Noir de Bigorre ham (€32) accompanied by a very aromatic cream of shellfish and crispy basmati rice; and a raspberry tart topped with light pistachio cream, a white chocolate biscuit and a raspberry sorbet (€13). An attractive individual dining room can host up to 14 guests for private meals and there is a mini-terrace outside. Other attractions include a set menu at €38, a special lunch menu at €28 and a weekend brunch at €37 from noon to 3pm.
Noon to 2:30pm and 7:30pm to 10:30pm Closed Saturday and Sunday evenings Average price: €65.