t h e e x p e r i e n c e

P a r i s

OriGiNsA revelAtion from fArAwAy lAnds

Since i ts creat ion in 1996, Buddha-Bar Paris has been the precursor to a t rue l i festy le concept, wi th conf luent in f luences f rom the Pacif ic rim .

Th is Lounge-Restaurant, located on the u l t ra-chic Faubourg St Honoré, was created thanks to the v is ionary imaginat ion of i ts founder raymond Visan , owner of the famous Barf ly in Par is. On a constant quest for new ideas gathered dur ing h is numerous t r ips, part icu lar ly to Cal i forn ia, Mr. V isan launched the Buddha-Bar that rapid ly became a must see in the French capi ta l .

For over 15 years, the Buddha-Bar concept has cont inued to grow and spread i ts posi t ive energy throughout the wor ld, wi th restaurants, hote ls, spas, beauty care l ines, music… today, i t is found in 25 countr ies and tomorrow.. . many more.

Buddha-Bar cu l t ivates i ts concept wi th i ts Par is ian and internat ional c l iente le, by prov id ing much more than an inv i tat ion to t rave l to d istant lands, through i ts exot ic cuis ine f rom around the wor ld… i t offers a ful ly or iginal experience .

EMOTiONsthe luxury And voluptuousness of A timeless décor, beAutifully renovAted in september 2012

With i ts c inema-sty le décor, cover ing an over 1,000 square meter sur face area, the Buddha-Bar boasts majest ic proport ions, wi th three leve ls bui l t around a monumenta l Buddha, over 4 meters h igh.

Between the « bout ique-recept ion area » on the ground f loor and the immense restaurant located below, a lcove lounges are found on the mezzanine surrounding the main d in ing area. The mezzanine has a lav ish ly statuesque bar sculpted in the form of a dragon with red scales and green jade and offers strategica l ly cozy spots, where you may enjoy a pr iv i leged moment of re laxat ion by candle l ight , unobserved by others.

Gigant ic arabesque chandel iers in red ve lvet embroidered with golden thread are suspended above the gold restaurant wi th i ts round tables and red lounge, both warm and discreet for a fu l ly en joyable d in ing exper ience.

The e legant décor, in noble mater ia ls such as mahogany, d isplays s i lky woven lacquered furn i ture and Portuguese mosaics, created us ing ancestra l hot fo i l stamping techniques, sculpted wood, br ight mura l pa int ings and beaut i fu l ly posi t ioned rare col lect ion p ieces that were carefu l ly chosen f rom faraway countr ies in Asia, part icu lar ly China and Japan.

The harmonious red and ye l low ochre on the pat ina wal ls and the gold leaf showcasing the Buddha come together to create an e legant ly ref ined décor.

The warm Paci f ic atmosphere and f r iendly, at tent ive wai t ing staff he lp establ ish a h ighly re lax ing ambiance, which is subt ly enhanced by the music carefu l ly se lected by resident DJ ravin (a leading reference in Buddha-Bar throughout the wor ld and musica l compi lat ions) . This s ignature music boasts e lectro-sty le beats combined with ethnic and t r iba l sounds f rom distant lands.

Here, you are suspended in t ime and carr ied away to faraway lands… Breathe in deeply…. You are at BUDDHa-Bar .

sENsaTiONsdelectAble internAtionAl cuisine

The creat ive Pacif ic rim cu is ine with Asian, Hawai ian and Cal i forn ian inf luences combines f resh products, d i f ferent cooking methods, a subt le b lend of spices and exot ic f lavors, and an enjoyable tast ing pr inc ip le, based on abundance and shar ing.

Created by Eric roussel ières , execut ive chef s ince 2000 at Buddha-Bar Paris and 25 other wor ldwide establ ishments owned by the group, the menu is s l ight ly modi f ied in the fa l l and spr ing. Between t radi t ion and moderni ty, the chef adds a unique and or ig ina l touch to h is cul inary palet te by re invent ing certa in c lass ic d ishes.

The menu offers «signature» d ishes such as the Buddha-Bar Chicken Salad, Spicy Tuna tartare, Roasted black cod with Miso and Yuzu sauce, Peking duck with candied f ru i t and even Tradi t ional New York sty le cheesecake with seasonal red f ru i t , beaut i fu l ly re invented thanks to l ight and modern inf luences. These inc lude the Green papaya and mango Thai sa lad, Seared fo ie gras with Pondichery pepper, Fresh l i tch i sa lad as wel l as Tandoor i g inger lamb chops, seasonal vegetables and to f in ish on a h igh note, Chi l led Mango Soup…

Not to ment ion some of the essent ia l s ignature creat ions by Master Sushi Chef Massato Nakabayashi : Sushi , Sashimi and Rol ls as wel l as h is famous Cal i forn ia ro l ls , served with a spicy mango sauce.

For lunch, let yoursel f be tempted by the «Bento» menu, the «Tasting» menu and the large «tempura» p lat ters that wi l l turn an urban lunch and i ts t ime constra ints into an exot ic exper ience.

To accompany th is tasty jubi lee, f ine wines, Champagne, Soshu and sake wi l l be carefu l ly suggested by the wine wai ter f rom a menu of over 200 c lass ic choices, inc luding except ional wines f rom around the wor ld.

EXOTiC aTMOsPHErEthe GAllery (mezzAnine)

Located on the mezzanine, the Gal lery , which surrounds the ent i re d in ing room, offers a bar and smal l , comfortable and warm alcoves. For pre-dinner or af ter d inner dr inks, en joy the del ic ious cockta i ls created by Matthias Giroud , execut ive chef barman for a l l Buddha-Bar and the i r teams (awarded numerous pr izes) .

From the most c lass ic to the most invent ive, our cockta i ls are made with products that come f rom the 4 corners of the wor ld, in l ine wi th the latest internat ional t rends: Tikky Sty le - Wor ld BB cockta i ls créat ions - Voyage en Asie - So Fresh - So Japan… Not to ment ion the del ic ious a lcohol- f ree mockta i ls made with f resh f ru i t , 100% organic f lora l water, vegetables…

As of 6 p.m. and a l l evening long, the bar offers a menu of delectable se lect ions, inc luding «Tapasian» , a dual and harmonious combinat ion, wi th a duo of cockta i ls , de l ight fu l ly savory appet izers… to be shared with f r iends.

Much more than a s imple bar, as of September 2012, the Gal lery wi l l o ffer cu l tura l , musica l and art ist ic events in i ts warm, e legant and f r iendly atmosphere.

Weekly events wi l l be organized, inc luding art ist ic photo exhib i ts, newly publ ished l i terary works, musica l per formances and many other surpr ises…

The Gal lery is the ideal venue for savor ing a unique and enjoyable t ime, wi th someone specia l or a group of f r iends.

Discover the Event program on the Internet s i te: www.buddhabar.com

ViBraTiONsAn iconic musicAl siGnAture: A worldly fusion style of music

Upon the restaurant’s opening and encouraged by Claude Chal le , who was the res ident musica l des igner, the Buddha-Bar ’s mel low musica l ident i ty took on an innovat ive and avant-garde aspect, thanks to the subt le mixture of e lectro-sty le rhythms and ethnic and t r iba l sounds, developed by the maestro.

Created to enhance the restaurant’s atmosphere, th is spicy and dist inct ly creat ive musica l sty le enchanted both the Par is ian and internat ional c l iente le, who asked Claude Chal le to produce the f i rst Buddha-Bar compi lat ion.

However, th is was only the beginning of a great adventure… The George V record label was created in 2000, spurred by raymond Visan . Th is led to the successive re lease of 14 compi lat ions, in col laborat ion with numerous art ists. These inc lude ravin , the current res ident DJ, boost ing h is renown in the music wor ld and with the internat ional publ ic, thanks to h is constant art is t ic quest for h igh qual i ty sounds and rhythms.

Today, the label is a l ready being asked by prest ig ious brands, such as L’Oréal , salvatore Ferragamo and even Cart ier , to create a lbums speci f ica l ly for them. I t represents a rea l under ly ing t rend in the g lobal market ing concept, in which George V records , as a precursor, intends to remain leader in the industry.

ZEN BUsiNEssshAre this unique experience by orGAnizinG your corporAte events At buddhA-bAr pAris

With a capacity for 12 to 750 individuals , the space may be perfect ly adapted and set up to accommodate a l l types of profess ional , part ia l ly or fu l ly pr ivate events:

Fashion shows, product launches, press conferences, group breakfasts, lunches and dinners, buf fets, cockta i ls and buf fet d inners, dancing…

A team of profess ionals wi l l put i ts fu l l expert ise to work to help organize your «ta i lor-made» event and propose the solut ion that is best adapted to your needs.

Mixology workshops, theme-based events, l ive musica l concerts, per formers, map pro ject ions and personal ized v ideos…

The commercia l department makes every effort to rapid ly respond to your requests, prov id ing you with a budget quotat ion and a l l in format ion needed to organize your event.

Maximum capaci ty chart (num. of people) Red lounge Gallery Entire area

Buffet Breakfast (min. 50 people) 100 - 250Seated Lunch / Dinner 120 - 300Drinks and Buffet Dinner - 150 -Cocktails and Buffet Dinner 150 150 500Buffet Dinner 150 - 750

sPiriT OF sHariNGenjoy A pleAsurAble dininG moment with your Guests

Our menus, buffets and cockta i ls wi th a buffet d inner are specia l ly created in our k i tchens. Our chefs met icu lously respect product authent ic i ty and f reshness, in compl iance with the Buddha-Bar ’s qual i ty and eth ics standards.

· Buffet breakfast for groups of 50 or more:€€38 (excl. tax) (not including technical materials)

seated lunch for 12 to 120 guests and up to 300 for pr ivate events*.· «Lunch» menus start ing at €36 (excl. tax) (wine and water included)

· «Dinner» menus start ing at €61 (excl. tax) (wine and water included)

· Cocktail (2 pieces, dr inks included): start ing at €15 (excl. tax)

· Drinks and Buffet dinner only in the Gallery , de 12 à 150 personnes à part i r de €25 (excl. tax)

(min. 5 pieces, 2 dr inks included)

· Cocktails and buffet lunch or dinner for 30 to 500 people, start ing at €45 (excl. tax)

(wine and water included)

· Buffet Dinner for 100 to 750 people (wine and water included): €70 (excl. tax)

Open-bar (4 glasses per person):· F ixed-pr ice menu without champagne & soft dr inks: €30 (excl . tax)

· F ixed-pr ice menu with champagne & soft dr inks: €45 (excl . tax)

*Cost of fu l ly pr ivate events (quotat ion upon request )

sENsiTiVE ParTiTiONcommunicAte throuGh emotion

Mixology workshops, theme-based events, l ive musica l concerts, per formers, map pro ject ions and personal ized v ideos… Only avai lable for fu l ly pr ivate events (se lect ion and quotat ion upon request ) .

We propose a wide range of «ta i lor-made» events as wel l as a l ine of tee-shi r ts, musica l compi lat ions and l i festy le g i f ts , exclus ive ly avai lab le at the Buddha-Bar bout ique, in order to t reat your guests to something specia l . (Select ion and quotat ion upon request ) .

VariaTiONs ON THE saME THEMEtechnicAl chArActeristics And floor plAns

Equipment avai lable for pr ivat izat ion 1 Mix ing Board : PIONEER DJM-8002 turntables PIONEER CDJ – 2000 Mult i P layer1 wire less micro HF SHURE BG 3.1

staff service avai lable upon requestValet Park ing serv iceSecur i ty serv iceRecept ion HostessesCloakroomDjWait ing staffMaintenance technic ianTechnica l engineerBathroom attendantKi tchen staff

rED LOUNGE 120 seats

GaLLEry110 seats

GaLLEry

rEsTaUraNT

GOLD LOUNGE150 seats

Bar18 meters

ViP30 seats

DJ BOOTH

sTairs

sTairs

WOMEN TOiLETs

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MEN TOiLETs

CLOakrOOM

BUDDHa sTaTUE

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OriENTaTiONprActicAl informAtion

reservations and informations 8/12 rue Boissy D’Anglas 75008 Par is - +33 (0)1 53 05 90 00E.mai l : accuei l@buddhabar.comwww.buddhabar.com

The restaurant is open everyday from noon to 3 p.m. and from 7 p.m.

The Gal lery (Mezzanine) is open every day from noon.

Closed on saturday and sunday lunchtime.

Direct ions Valet park ing serv ice avai lable af ter 7:30 p.m.Metro l ines: Concorde ( l ines 1, 8 & 14) or Madele ine ( l ines 1, 12 & 14) P lace de la Concorde park ing garageTaxi stand - Concorde Hôte l de Cr i l lon

Public relat ions · Buddha-BarDavid setrouk · +33 (0)6 03 84 35 57 · dsetrouk@buddhabar.com

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