Limbar is the brand-new tearoom on the ground floor of Le Cheval Blanc Paris opening from September 7, 2021. For this new place, that is as cozy as can be, opening from breakfast to afternoon tea (the Limbar turns into a bar by night), chef Maxime Frédéric has come up with a sweet and savory baked good menu. And of course, we love it!
Yes, it is indeed Maxime Frédéric (who used to be George V Paris pastry chef) who signs the sweet and the savory menu of the place. In love with baking, we know him thanks to his pain au chocolat, his brioches that made everyone in Paris run to him. For the Limbar, he mixes his skills with vegetables, kitchen garden flavors and cereals.
You should know that there is a true love story between him and bread. Bread marks the debut of his training and reminds him of his childhood. “At the Limbar, I want to give bread a special spot. A place of heart. The food you will enjoy is inspired by baked goods. The bread, ancestral, daily, cut, kneaded, baked, gives the very structure to dishes. and you will discover all the flavors. Let us swap parts and give food at the service of bread”, he claims.
Helped by baker chef Pierre Emmanuel Vargas, Maxime Frédéric met many farmers-artisans to find the most peculiar cereals, passion fruits and know-how. Family wheat from Minoterie de Suire in Loire Atlantique, buckwheat from Moulin de Bertrand in Ile-et-Villaine, rye from Moulin de Perthus in Puy-de-Dôme and corn from Moulin Taron in Jura, the selection of organic cereals is a wonder.
Furthermore, note that you can get your own loaf of bread in the morning at the Limbar! On the menu, to takeaway or for breakfast: signature sourdough baguette, of course, buckwheat crown with long fermentation and farm cider, the rye pie, the corn platine with delicious flavors, and the famous soft and moist brioche with milk sourdough.
Moving on to the vegetable menu, go for the cereals and summer vegetables with bulghur and carrots, the sour jus is just wonderful. The zucchini flower with einkorn wheat and velvety zucchini soup is divine, and the garden salad with crunchy vegetables, fresh almonds and cherry vinaigrette is very balanced.
Then, enjoy the baked good food with the vol-au-vent boiled chicken style with unparalleled flakiness. As well as the puff corn pie mixing beaufort cheese, candied egg yolk, oakleaf lettuce and roasted corn. Both light and crunchy, it is indulging. Sour fans will go for the tomato tart. And of course, you do not want to miss the exquisite Croissant Pont-Neuf with ham, comté cheese and lettuce.
Moving on to desserts, profiteroles, roasted pears or peaches or even hazelnut pie await.
Also on the menu in the afternoon, a teatime that sounds delicious to discover very soon.
You get it, this is a tearoom-coffee shop we will love and invest all day long! Do not forget to book a table for lunch.