Until the end of April, the Jardin d'Hiver is the only restaurant open at the hotel.
The Jardin d'Hiver is open every day for lunch and dinner : 12.00pm - 3.00pm and 6.00pm - 10.30pm (excluding Sunday lunchtime).
During this period, the Le First restaurant will only be open for breakfast and Sunday brunch. It will be available for hire for private parties and can be tailored to the needs of groups.
The Tuileries Bar will continue to offer its normal menu, from :10:30am to 12:30am.
In the heart of Paris
The Winter Terrace
This autumn The Westin Paris-Vendôme unveils its new pop-up restaurant-the Jardin d'Hiver-located within the hotel.
Plush cushions in colourful fabrics, lightweight linen drapes, Berber carpets, suspended light fittings and garlands, natural materials, distressed wood, plants, flowers, feathers and much more.The hotel's iconic terrace is decked out in a nomadic, ethnic design to provide a chic bohemian ambiance that invites diners to unwind and goon a journey, right in the heart of Paris.
Installed on the hotel's patio, the Jardin d'Hiver is nestled under a wooden structure that plays with light : guests can stay warm inside whilst enjoying the natural light from outside. Refreshing and refined, the selection varies from signature cocktails to champagne provided by Maison Perrier-Jouët*!
As the evening draws in, the suspended lights create a cosy and welcoming atmosphere for dining.
The Winter Menu
by Chef David Réal and pastry Chef Florence Lesage
The menu created by Chef David Réal reflects his cuisine : simple, gourmet and seasonal.
The Chef invites you to discover sumptuous dishes which bring together heart-warming cuisine and "gypsy" touches, by using cardamom, chick peas, verbena and saffron
The menu opens with :
An assortment of veloutés (pumpkin, cauliflower, mushroom), followed by starters of coquilles Saint-Jacques with lime, and duck foie gras with violet figs and the emeber grilled octopus.
The Chef then presents :
Four dishes with a sea-based theme (salmon, scallops, cod and a fish pokebowl)
Four dishes with an earth theme (blanquette de veau, pork, beef and chicken supreme.
The sublime creation by pastry Chef Florence Lesage will give guests with a sweet tooth one last taste of luxury, before they step back outside onto the cold Paris streets.The Winter Menu