VERT

Scroll
Paris · 200m Above the City

VERT

From Our Sky to Your Plate

2,400 Square Metres
of Rooftop Garden
Currently Growing — Winter Harvest
Today's Harvest

What We Picked
This Morning

Every dish on tonight's menu begins here, forty metres above the street.

🌿

Micro Herbs

Shiso, lovage, lemon balm, and chervil harvested at peak essential oil concentration.

Peak Season
🥬

Winter Greens

Cavolo nero, mâche, and red-veined sorrel from our cold-hardy growing beds.

Daily Pick
🍯

Rooftop Honey

Single-origin Parisian honey from our twelve Buckfast colonies, distinctly floral.

Raw & Unfiltered
🌸

Edible Flowers

Borage, nasturtium, and viola — plated as garnish and in our house vinaigrette.

Limited Daily
Rooftop growing beds
The Farm

2,400 m² of
Living Sky

Twelve growing zones, three micro-climate tunnels, and twelve beehive colonies define Europe's most productive urban rooftop farm — every gram within metres of the kitchen pass.

12
Growing Zones
200+
Crop Varieties
12
Bee Colonies
40
Restaurant Covers
Discover the Farm
The Restaurant

A Tasting Menu
Without Distance

Forty covers. Seven courses. Every ingredient harvested within the hour. Our chef's menu changes nightly with what the rooftop offers.

  • I. Amuse-Bouche
    Honey & thyme crackers, rooftop pollen cream
  • II. Garden
    Today's greens, warm vinaigrette, edible flowers
  • III. La Mer
    Turbot, lovage oil, micro chervil
  • IV. Fromage
    Aged comté, rooftop-herb chutney
  • V–VII. Dessert Suite
    Honey, seasonal fruit, herbal tisane from the garden
View Full Menu
Chef's tasting menu at VERT
The Full Experience

Farm Tour
+ Tasting Dinner

€ 380

per person · wine pairing available + €120

Book the Experience
Growing Calendar

What's Growing
This Season

Now Harvesting
Cavolo Nero

Tender Tuscan kale harvested after first frost for peak sweetness — featured in our third course.

Now Harvesting
Mâche Lettuce

Nutty, cold-hardy lamb's lettuce from Bed 4 — dressed simply with our raw rooftop honey.

Now Harvesting
Micro Shiso

Red and green shiso seedlings, harvested at 10 days — intensely aromatic, plated on every course.

Coming February
Spring Radish

Breakfast radishes from our tunnel system — sweet, crisp, arriving with first warmth.

Coming March
Pea Shoots

Tender tendrils grown in our glass micro-climate enclosure — first greens of spring.

Coming April
Nasturtium

Vivid orange and yellow flowers — peppery, edible, and spectacular on the plate.