Limbar, the Cheval Blanc Paris tea room by Maxime Frédéric, definitively closed

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Published by My de Sortiraparis, Julie de Sortiraparis · Photos by My de Sortiraparis · Published on September 6th, 2021 at 10:04 a.m.
We're off to discover Limbar, the new Cheval Blanc Paris daytime tea room that transforms into a bar in the evening. From breakfast to afternoon tea, enjoy pastries, a delicious menu of sweet and savoury baked goods and a magical snack, all created by talented chef Maxime Frédéric. Closed for the summer, head to the rooftop Jardin d'été for the summer period.

Le Limbar is the brand-new tea room on the first floor of Cheval Blanc Paris, opening to everyone on September 7, 2021. Chef Maxime Frédéric has designed a sweet and savory bakery menu for this cosy new living space, which is open to you from breakfast to afternoon tea (the Limbar transforms into a bar in the evening). And of course, we love it!

Le Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc Paris

Yes, it's Maxime Fréd éric (former head pastry chef at Georges V Paris) who is responsible for the sweet and savoury menu. A great lover of the bakery, he is best known for his pain au chocolat and brioches, which were the talk of Paris. For the Limbar, he combines his savoir-faire with vegetables, the flavors of the kitchen garden and cereals.

Bread and him are a love story. It marks the beginning of his apprenticeship and reminds him of his childhood memories. "At Limbar, I want to give bread a special place. A place of the heart. The cuisine you are about to taste is bakery-style. Bread - ancestral, everyday, cut, kneaded, baked - gives structure to your dishes. And lets you discover all its flavors. Let's reverse the roles and put cooking at the service of bread", he declares.

In the company of Pierre Emmanuel Vargas, head baker, Maxime Frédéric went out to meet artisan farmers to unearth the most singular cereals, the fruit of passion and know-how. From family wheat at Minoterie de Suire in Loire Atlantique to buckwheat at Moulin de Bertrand in Ile-et-Villaine, rye at Moulin de Perthus in Puy-de-Dôme and corn at Moulin Taron in the Jura, the selection of organic cereals is a treasure trove.

Le Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc Paris

What's more, you can also pick up your bread in the morning at Limbar! On the takeaway or breakfast menu, you'll find the signature sourdough baguette, of course, the long-fermented buckwheat crown with farmhouse cider, the Tourte de Seigle (rye pie), the platine de Maïs (corn dish ) with deliras aromas, and the famous soft, melt-in-the-mouth gâche with milk sourdough.

A la carte, on the vegetable side, we're seduced by Céréales et légumes d'été with bulgur and carrots, whose tangy juice gently awakens us. Zucchini flower with petit épeautre and zucchini velouté is divine, and the Salade de nos jardins with still-crisp vegetables, fresh almonds and cherry vinaigrette is a balanced mix.

Limbar, le salon de thé du Cheval Blanc Paris par Maxime Frédéric en journéeLimbar, le salon de thé du Cheval Blanc Paris par Maxime Frédéric en journéeLimbar, le salon de thé du Cheval Blanc Paris par Maxime Frédéric en journéeLimbar, le salon de thé du Cheval Blanc Paris par Maxime Frédéric en journée

Next, we move on to bakery cuisine with the Vol au vent, a chicken-in-a-pot with an incomparable puff pastry. Then there's the "maïs grand roux" soufflé tart, which combines beaufort, candied egg yolk, oak leaf and roasted corn. Both light and crisp, it's a delight. Those with a tangy taste will be tempted by the fine tomato tart. And don't miss the excellent Croissant Pont-Neuf with Paris ham, comté cheese and lettuce hearts.

Limbar, le salon de thé du Cheval Blanc Paris par Maxime Frédéric en journéeLimbar, le salon de thé du Cheval Blanc Paris par Maxime Frédéric en journéeLimbar, le salon de thé du Cheval Blanc Paris par Maxime Frédéric en journéeLimbar, le salon de thé du Cheval Blanc Paris par Maxime Frédéric en journéeLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc Paris

Desserts include profiteroles, roasted pear or peach, and hazelnut tart.

Le Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc ParisLe Limbar, salon de thé et bar du Cheval Blanc Paris

Also on the menu , a tea time that promises to be sublime, to be discovered very soon.

In short, you'll have understood that this is a tearoom/chest shop where you'll love spending the whole day! Don't forget to book for lunch.

Practical information

Prices
Desserts boulanger: €15 - €18
Plats potager: €17 - €20
plats cuisine boulangère: €25 - €28

Recommended age
For all

Official website
www.limbar.fr

Booking
module.lafourchette.com

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