Bleu Coupole: a new restaurant is opening under the Printemps Haussmann dome!

Bleu Coupole: a new restaurant is opening under the Printemps Haussmann dome!

Since its creation in 1865, Printemps has by no means stopped reinventing itself. New visible id, new areas, new ideas… In 2022, Printemps Haussmann is embarking on a brand new metamorphosis. Symbolically, for the arrival of spring, the division retailer within the ninth arrondissement of Paris unveils all its lovely novelties. on March 19 and 20. This weekend, it is possible for you to to participate in the distinctive Spring Competition. To finish this eclectic program punctuated by workshops, workshops and musical leisure, the singer Eddy de Pretto will give a showcase unique. Amongst these flourishing novelties, we additionally be aware the emergence of Dome Bluethe brand new Printemps Haussmann restaurant…

Bleu Coupole, the brand new restaurant to find this spring…

A mild seashore breeze is blowing over Printemps Haussmann… Underneath the dome, an impressive Artwork Deco work positioned on the sixth ground of the division retailer, sunny days are looming. Thought as a name to summer season, a brand new area combining swimsuits and ornamental equipment shall be unveiled this weekend. On this similar summer season spiritthe desk of Dome Blue creeps into Printemps Haussmann. On the coronary heart of this seashore club-style restaurant, gourmets can deal with themselves to a gourmand getaway. For much more escape, restored terraces will supply them the potential for having lunch within the open air, with an unobstructed view of Paris.

The seashore beneath the Printemps Haussmann dome

Bleu Coupole restaurant Printemps Haussmann Paris

Each 6 months, a brand new persona from the culinary world will think about a tailored menu for Bleu Coupole. This Saturday, March 19, the journalist and meals critic Elvira Masson will kick off, accompanied by Chef Clément Blondeau. His kitchen ? That of on a regular basis life, “easy and straightforward to do. » Meatballs, fish gravlax, leeks with French dressing, inexperienced Schakshuka, pears poached in Bissap… At Bleu Coupole, freshness and ease are the watchwords. They may thus mix deliciously with the Swedish and Mediterranean flavors that encourage Elvira Masson’s delicacies. One factor is definite, at Printemps Haussmann, Bleu Coupole gives us a gorgeous style of trip...

Bleu Coupole, Printemps Femme, sixth ground – Opening Saturday, March 19

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