The taste of authenticity

Named "Chef of the Year" 2020 by Gault&Millau, Arnaud Donckele is the chef of the restaurants of Cheval Blanc Paris, including Plénitude, awarded three MICHELIN stars since 2022.

Self-taught Northerner

Arnaud Donckele, the grandson of farmers and son of charcutiers-traiteurs, has been passionate about gastronomy from a young age. A true Norman at heart, he began exploring the culinary arts early on. His childhood memories in the family vegetable garden and working with farm-fresh produce continue to shape his life as a chef, artisan, and creative visionary.

In the beginning, the sauce

A modern saucier composing like a perfumer or winemaker perfecting their craft. At Plénitude, Arnaud Donckele dons the apron of an intimate perfumer, a masterful "nose" paying homage to the sauce across the four seasons. Long relegated to a supporting role, the sauce takes centre stage in this timeless haven. The "Absolutes," as named by their creator, bloom like bouquets—an anthology of a hundred timeless fragrances revealed in a grimoire styled as an abecedary. Here, it is the dishes that harmonise with the sauces, not the other way around.

An act of love and sharing

The fruit of his imagination stems from selective and elective affinities, woven through close relationships with passionate local producers. His inspirations are born from nearby wanderings, rooted in reality, marked by both precision and freedom. Over time, he reimagines memories of the terroir; across space, local producers, neighbouring landscapes, and their unique treasures continually inspire him. Between the raw ingredients and those who cultivate, harvest, gather, raise, or fish, Arnaud Donckele always returns to the source, guided by these artisans of the land and sea who entrust him with their treasures for the four restaurants of Cheval Blanc Paris.

Glimpses of Paris

@ChevalBlancParis