Ciel de Paris

Under the direction of Chef Christophe Marchais, Ciel de Paris presented French gastronomic cuisine that honored tradition while embracing modern refinement. The culinary approach reflected the restaurant's prestigious position, with dishes crafted to deliver both visual appeal and sophisticated flavors worthy of the spectacular setting.

The menu evolved throughout the day, beginning with breakfast service from 7:30 AM to 11:00 AM, followed by lunch from noon to 2:30 PM. Lunch offerings, priced around €35, provided an accessible entry point to the restaurant's cuisine while maintaining gastronomic standards. Dinner service, running from 7:00 PM to 11:00 PM, featured more elaborate menus ranging from €60 to €80, showcasing the chef's full repertoire.

Between traditional meal times, the restaurant offered afternoon tea service from 3:00 PM to 6:00 PM, adding a distinctly Parisian touch to the experience. The champagne bar, operating until 1:00 AM, extended the culinary experience beyond dinner, allowing guests to linger over carefully selected bottles while enjoying the illuminated cityscape.

Chef Marchais's cuisine emphasized quality ingredients prepared with classical French techniques, presented with contemporary elegance. The cooking style matched the restaurant's character—refined without being overly complex, allowing the quality of ingredients and precision of execution to shine. Each dish was designed to complement the overall experience, creating memorable moments that matched the grandeur of dining 210 meters above Paris. The wine selection naturally emphasized French vintages, curated to pair seamlessly with the menu and enhance the gastronomic journey.