Au Ciel

The story

Au Ciel Paris: A Le Fooding Recognized Chinese Kitchen

Built-in heat and shared tables

At Au Ciel in Paris, the somber interior sets a quiet stage for a distinctly Chinese dining ritual. Hot plates sit directly into the tabletops so guests can cook their own meals at personal stations. Choosing from satay, spicy, or lamb-infused broths keeps every portion steaming fresh while preserving the generous spirit of traditional Asian cooking.

Bold starters and simmering mains

Appetisers arrive with sharp, textured flavours like garlicky jellyfish and crisp cucumber. Spicy pork ears and cool konjac vermicelli noodles follow closely behind. The main event features an individual hot pot brimming with thinly sliced beef, lamb, and tripe. Vegetables such as lotus root, cabbage, chrysanthemum leaves, and vegetable beignets swim in the aromatic liquid before diners add fresh cilantro and chives.

Traditional sweets and ingredient focus

The meal concludes with soft ice cream mochi filled with green tea, sesame, or yuzu. This nod to eastern confectionery aligns with the kitchen’s broader dedication to authentic oriental recipes and time-honoured techniques. Carefully sourced staples like fermented bean sauces and shiitake mushrooms ground the menu in regional tradition rather than fleeting trends.