Jean-Paul Hevin

Posted in OUR SWEET & SAVOURY ADDRESSES
Le 5 February 2023

Only one inspiration, chocolate
Between trips and tastings, Jean-Paul Hevin is always looking for new "Grands Crus" of cocoa.
Every 3 months, he selects a cocoa among his favorites which inspires him to make 3 creations : a chocolate bar, a macaron and a chocolate candy.

Le Fumoir

Posted in OUR SWEET & SAVOURY ADDRESSES
Le 4 February 2023

We like its cozy decor with its wooden counter from the Prohibition era imported from Philadelphia. Its library lounge setting with real books, its comfortable armchairs and sofas where you can read the many newspapers and magazines at leisure. made available to customers.
A good place to have a pleasant meal around the pretty menu staged by Henrik Andersson. A young chef from the north who stages a creative menu under Scandinavian influence, which changes every week so as not to tire the faithful regulars.
Gluten Free Options, Vegetarian Options.

https://www.lefumoir.com/

Rosemarie

Posted in OUR CURRENT CRUSHES
Le 4 February 2023

Gourmet and friendly bistro located in the 7th arrondissement of Paris between the Eiffel Tower and the Invalides, a stone's throw from the Seine.
Traditional, French cuisine made from fresh products.

https://www.rosemariebistrotparis.com/en/

Le Chocolat Alain Ducasse, Comptoir Cler

Posted in News
Le 19 December 2022

Alain Ducasse has just opened his new chocolate store just a few steps away from the hotel, which is located in the very commercial and pedestrian street "Rue Cler"!

Le Chocolat Alain Ducasse, Comptoir Cler

Comptoir des Fables

Posted in OUR SWEET & SAVOURY ADDRESSES
Le 7 December 2022

A skilful professional who once ran fine establishments such as the chic Violon d'Ingres by Christian Constant, David Bottreau wanted to break the overly conventional codes of catering here, and asked the skilful cook Guillaume Dehecq who runs the stoves at the Comptoir des Fables, to compose an unbridled menu where tastes and cultures rub shoulders without ceremony, and which abolishes the notions of dishes and starters in a very current register of tapas to share, with an original classification by nature: raw, sea, meat, vegetarian...