CIEL DE PARIS

Le Ciel de Paris has an exceptional view of the city, with unique views, changing according to the time, light and climate data. Lunch or dinner at Ciel de Paris, whatever the circumstances, is a singular experience whose souvenirs, for a long time, will be part of everyone’s memory. The Montparnasse Tower is one of the most significant testimonies of war boom, the years of strong economic expansion, from 1945 until the first oil shock (1973), the year of its inauguration. Built on the site of the old Montparnasse train station, it stands its 58 floors in the heart of the Rive Gauche, as the overall redevelopment highlight of the sector in line with the axis created by

the Palais de Chaillot, the Champ de Mars, the Ecole Militaire and the Eiffel Tower. Like the latter, it is another landmark of urban space. From its 210 meters, the view over Paris and beyond – up to 40 km on a clear day – is exceptional.

CHRISTOPHE MARCHAIS

His career began in 1989 at the restaurant Le Clos Longchamps in Paris. In 1996, he was hired as Chef at Le Fairway Golf Cannes in Mougins (South of France). Then he went to work for Alain Ducasse at the Louis XV Monaco, after that he moved to USA to work in New Orleans. His following experience led him to work in London for Alain Ducasse once again to open the Spoon Restaurant At Sanderson Hotel. In 2001, back in Paris he started working at Le Ciel de Paris where he became Chef.His style, open to the world he reinterprets, with a zest of daring and sometimes even insolence, the classics of french gastronomy.

PASTRY CHEF

PASCAL CHANCEAU

The adventure began for him in 1984 in Chamonix where he worked as seasonal pastry chef in differents hotels, as the Hotel l’Aiguille du Midi, Hotel Albert 1er and Milan. Following experiences at La Ferme Saint Simon and at the Manoir de Paris, he worked until 1990 as pastry chef at the restaurant Les Caprices de Paris. Then he became pastry chef at Restaurant Drouant in Paris. In 2007, he was hired as pastry chef at the restaurant Les Ombres inside Musée du Quai Branly. He moved to the Ciel de Paris in 2016. His style : Traditional recipes interpreted in a contemporary way with a touch of creativity.