“We wanted the hotel to feel like it has always been a part of the Marais landscape,” Swedish, London-based interior designer Martin Brudnizki is quoted on the website of the new Paris 5-star hotel Le Grand Mazarin as saying. “… We were therefore inspired by the great Houses of the aristocratic era.”

He is referring there to the mansions and townhouses built in the 17th century when the Marais became trendy territory for the construction of noble residences and their continued use and decorative evolution by the titled and entitled through most of the 18th century. The Revolution then sent the aristocratic owners and renters either into exile or to the guillotine, after which “always been a part of the Marais landscape” came to mean something vastly different.

No longer marked by great wealth and privilege, the Marais was increasingly defined by labor, light industry, immigration and poverty. There were still dozens of grand old mansions around, but by 1900, the Marais swelled with a poor and working-class population, including many immigrants, among them thousands of Jews from Yiddish-speaking communities in Eastern Europe, with many more arriving through the 1930s. The Holocaust then sent the Jewish population either fleeing or to the death camps, leaving behind a decrepit cityscape that the rare visitor in the 1940s, 1950s, 1960s, even 1970s may well have thought had “always been a part of the Marais.”

The 311-acre heart of the Marais was saved from further ruin and the specter of concrete-and-glass renewal by a national law of 1962 calling for district-wide historic preservation and restoration. The law, along with the subsidies, public works and business opportunities that would eventually follow, accompanied the continuing evolution of the Marais, with: the arrival of Sephardic Jews to Paris in the 1950s and 1960s; the opening of the Picasso Museum in 1985; the opening of gay bars and clubs in the latter half of that decade; the steep rise in real estate prices in the 1990s; the development through the 2000s of rue des Rosiers, formerly part of the Pletzl at the epicenter of pre-war Yiddish-speaking immigration in the Marais, into a street that’s part Jewish food court part internationally-branded boutiques, and, in the 2010s, the listing of a considerable number of properties on Airbnb, each promising “charm” and “exposed wooden beams” (read: old buildings now gentrified).

Slowly at first, then much quicker since the mid-1980s, the Marais evolved into such a well-maintained on-the-radar quarter for strolling, shopping, museum-going, art-gallery-contemplating, café-sitting, with a few gay bars here, and a few Jewish restaurants there, that today’s visitor might think that its trendy bourgeois-casual lifestyle and the ease of communicating in English “have always been a part of the Marais landscape.”

Le Grand Mazarin

Where, then, do Le Grand Mazarin and its restaurant Boubalé fit into today’s Marais?

On the edge, or in many ways as its main entrance, catercorner to City Hall, in a 19th-century building across the street from the BHV Marais department store, at one corner of Place Harvey Milk, named for assassinated American defender of gay rights. A doorman in pride purple livery stands by the hotel entrance.

Past the small reception area, the drawing-room lobby presents a muted flamboyance, introducing visitors to the muted greens, reds and blues that dominate throughout the building and to the cozy, quirky, sophisticated nostalgia that impregnates the place.

The 50 rooms and 11 suites present a potpourri of furnishings, each outlined with a prominent curve or bevel, with enough reminders of 18th-century styles that the pre-Revolutionary petite noblesse would feel very much at ease here. It’s design without being high design, welcoming without being precious, indulgent without being lavish. Above all, it’s stylishly comfortable. The rooms are of modest size, as one would expect in the Marais. Rates start at 590€ and will rise beginning spring 2024.

The hotel’s restaurant Boubalé, described below, serves traditional Askenazic/Israeli fare. There’s also has a little, kitsch-chic, ground-floor bar. In the basement there’s an attractive pool with a fresco reminiscent of Cocteau’s work along its arched ceiling. A VIP basement lounge-bar will also soon open in another portion of the basement.

All told, the upmarket hotel, restaurant, bar and VIP room that form Le Grand Mazarin don’t seem to have “always been a part of the Marais landscape” so much as they present a cheery, nostalgic pastiche of major markers of the Marais of the past five centuries.

Boubalé

This restaurant and its adjacent bar are very much part and parcel of Le Grand Mazarin but with separate entrances from the hotel. So they can certainly be considered for anyone not lodging upstairs.

While the hotel’s rooms and suites call to mind the well-being of the petite noblesse, Boubalé—the restaurant’s name is a Yiddish term of endearment—and the bar appear to have been inspired by a vigorous and stylish older actress in Yiddish theater who enjoys hanging out with the younger crowd.

As noted above, the restaurant serves traditional Ashkenazic/Israeli cuisine. Jerusalem-born chef Assaf Granit has become a prime purveyor of Israeli cuisine in France. He’s the first Israeli chef to have a Michelin star in France (at Shabour in the Paris’s 2nd arrondissement). As executive chef with the JLM Group, he has been overseeing Boubalé in its opening period before the restaurant’s executive chef Itmar Gargei takes full command of the kitchen.

“Tradition, tradition!… Tradition!”—you know the song. This is the menu version of that: challah, pastrami plate, gravlax, roast beets with feta and horseradish, chopped chicken liver… seafood knaidlach, “ashkenazi mesachen,” “goulash+gnochhis”… strudel, babka… More polished than revisited, it’s all tasty—“entertaining” is perhaps a more accurate word—in a traditional smorgasbord kind of way. If not made with Bubbie love, then at least made with open-kitchen care. Ordering several appetizers (we ordered nearly all of them) to share is the way to go, both to get a taste of the various dishes and to get into the upbeat spirit of the place. The aforementioned Yiddish actress may well have had the tableware custom-made in the old country; her children will let it gather dust in the closet when they inherit it, but the grandkids and their kids will find it delightful. Anyway, Boubalé isn’t meant for her own children, now too old for this. On the two evening that I dined here (once as a guest*, once as a host), the majority of the crowd appeared to be under 35. There’s a good, upbeat vibe if you don’t mind the rising music and voice level as the evening progresses.

A 3-course meal, with challah (10€), will run about 75€, without drinks. I leave it to you to decide if that’s “oy vey” pricing.

The Bar

As someone who enjoys the atmosphere of hotel bars, I found the playful kitsch-chic décor of the little ground-floor bar quite to my liking as a place to wind down the evening. Here, I had my first taste of the Tunisian fig brandy Boukha, a drink with an Ashkenazic-Sephardic history of its own. The basement club/bar, is intended as a no-cell phone space to wind up the night, wasn’t yet open when I visited.

Le Grand Mazarin and the restaurant Boubalé, 17 rue de la Verrerie, Paris 4th arrondissement.

Le Grand Mazarin is the latest of the Pariente family’s slowly growing collection of distinctive 5-star hotels under the umbrella name Maisons Pariente, including Crillon Le Brave in Provence, Le Coucou in Méribel and Lou Pinet in Saint Tropez.

* Disclaimer: As many readers know, I wear various professional hats: travel writer and editor of this publication, travel and tour advisor for agencies and individuals, and organizer/guide in Paris and throughout France. I have worn all three with respect to Le Grand Mazarin: 1. In writing this article. 2. In first dining here as a guest on a site visit with a luxury travel agency, then second dining here on a tasting tour that I organized and hosted for visitors to Paris. 3. Subsequent to that first visit I was hired by the hotel to give a tour of the Marais to visiting journalists.

© 2023, Gary Lee Kraut

The post Paris Hotel & Restaurant Report: Le Grand Mazarin and Boubalé appeared first on France Revisited - Life in Paris, Travel in France.

Several miles short of Auberge La Fenière, my destination on day one of a solitary cycling tour of the Luberon region of Provence, I mistimed braking for a village speed bump and landed on the tarmac, tangled in my bike. The car coming up behind me was far enough back to stop well before reaching me. A car coming in the opposite direction slowed down and stopped alongside. The driver rolled down her window and asked if she should call for help. I stood up, pulled my bike to the side of the road, picked up my saddlebags, and told the driver that I was alright. I twisted the front wheel back straight, uncoiled and reset the brake lines, bent the mud guard back into position, and set off wobbly on the final miles to La Fenière, thinking all the way, “Holy crap, holy crap, holy crap.”

I wasn’t alright. I was battered, bleeding and my ribs hurt. Already I was late arriving at La Fenière, a property (hotel, restaurants, vegetable garden, pool) that owner-chef Nadia Sammut calls a “lieu de vie” or living space. Earlier in the afternoon, I’d lost my way—allowed myself to lose my way—on the slopes of the Luberon Massif and dawdled along its vantage points. I’d planned to arrive at least an hour earlier so as to check in, shower, speak with Nadia, then rest up before dinner. “We’ve been expecting you,” said the receptionist, and seeing my bloody forearm, “Oh my, what happened?” “A little accident.” “Do you want me to call someone? Do you want to go to the hospital?” “No, but if you have some bandages that would help.” She gave me an emergency kit with bandages and antiseptic.

Up in my room—a bright, peaceable space with a long view of the back of the property and the nearby hillside—I looked at myself in the mirror. I was banged up alright. My ribs and thigh and wrist were sore. I had three more days of biking ahead of me. Should I call it quits now? I cleaned and bandaged myself. The bleeding—rough scrapes but no gashes—would soon stop. How badly was I injured? I couldn’t tell. But I shivered at the thought of how lucky I was, aware that my fall could have been worse, much worse. (Yes, I was wearing a helmet.) I had a reservation for the second seating at the restaurant, so I napped for an hour then went downstairs.

As I reached the lobby, I saw Nadia passing through the patio dining area and the kitchen. I introduced myself and apologized for arriving too late to speak with her earlier. In the rush of dinner I had a first glimpse of her generosity of spirit. “I hear you had an accident,” she said, “Are you alright?” I assured her that I was. She said, “We’ll take care of you,” she said, “and we have all morning tomorrow to talk, if you’d like.”

Ernest Hung Do, the sommelier and maître d’, came over to my table to say hello. I told him that I’d just had a “little biking accident” and could use something strong, say, whiskey, to start. He went inside and returned with a bottle of perfumed gin. He explained how and where it was made. But rather than pour a glass, he told me that he didn’t recommend that I have it. Nadia’s meal is constructed to evolve from dish to dish, he explained, and strong alcohol would affect its proper unfolding.

“What do you recommend instead?” I asked.

“Why not just let the meal express itself and I’ll bring some wine?” he said.

“Fine,” I said, “I’d rather not make choices tonight anyway. I’ll follow your lead, and Nadia’s.”

Two dozen peas and a verbena leaf

Nadia Sammut is a culinary explorer. The 12 or so dishes of the 160€ “expérience” tasting menu proceed through a fluid evolution of ingredients and textures that awaken the senses, from the intentionally bland opening to the iodized middle to the smooth finish. (There’s also a 120€ “découverte” tasting menu, but no à la carte menu.)  Nadia’s quest isn’t so much to astonish, I think, but to create harmony. Ernest’s, too, for that matter; the meal was accompanied by Ernest’s coherent yet unobtrusive wine pairing.

“Precise” is how I thought of the slow parade of small dishes that evening, while “consciousness” is a term that Nadia Sammut applies to her culinary approach. The two terms meet in what appeared to be the simplest of dishes: two dozen peas and a verbena leaf the size of a daisy petal. Deceptively simple, though the full description of the dish is more complex: petit pois, crème de placenta de fève, verveine, bourrache, cardamone noire râpée, huile du domaine de Jasson. Still, I can only think of the dish as two dozen peas and a verbena leaf, and for me it lit up the patio. It was my satori moment.

Yes, it’s a dish that can easily be ridiculed: She charges how much for two dozen peas and a tiny leaf? But there you have it, the appetizer through which I realized that such culinary moments are a way of bringing one into oneself: one’s taste buds, one’s environment, one’s sense of self and of a shared meal, both with one’s table companion(s), if any, and with diners at other tables with whom you might never exchange a word. I hadn’t forgotten the physical nature of my fall several hours earlier, but I was no longer restrained by the trauma of it or by my awareness that the following day or two would reveal the full extent of my injuries. Two dozen peas and a verbena leaf allowed me to settle into the—do I dare use the word?—enlightenment of the meal, the surroundings, the evening and my travels into the Luberon. What a beautiful biking day it had been, landing me here!

No, I wasn’t cured from my fall. But I was, for the moment, soothed of it and conscious above all that it could have been much worse. (Five days later I would consult my doctor in Paris. As impressed as he was that I’d continued biking for three days after the fall, he told me that he would have recommended against it. He sent me for x-rays of my left wrist and right ribs. Turns out that I had broken a bone in my wrist, though it was the ribs, apparently without fracture, that hurt more.) But for now, I was pleased with my good fortune of feeling well enough to experience dinner at La Fenière and digesting my trauma while enjoying a precise and natural gastronomy, Nadia Sammut’s gastronomy of nature.

There are greater traumas, of course, not all of which can be soothed by kind service, a good meal and a peaceable setting. Still, all traumas need to be digested, don’t they? Linguistic aristocrats and associated snobs in France will tell you that it’s gauche to wish fellow diners a “bon appétit” before a meal; “appétit,” they’ll say with condescension, refers to the unpleasantries of digestion, which isn’t something one should mention at a polite table. But digesting one’s worries and traumas and anxieties is clearly commendable and worth wishing on one another, like raising a glass to each other’s good health. Furthermore, Nada, having dealt with celiac disease, naturally and implicitly wishes a healthy, nourishing digestion for all of her guests. Bon appétit for sure.

Gluten-free and rooted in Provence

Nadia’s “cuisine libre” (free cooking) approach, as she calls it, is neither a refusal of nor in opposition to the cuisine(s) of Provence. She remains deeply rooted in the region. Her family has lived in the Luberon for several generations. In 1972, her grandmother opened a little bistro in an old hayloft, called une fenière in Provence, in the village of Lourmarin. She then worked with her son, Nadia’s father. And when he married, his wife, Reine, learned how to cook alongside her mother-in-law. Reine Sammut eventually took over the restaurant and, in 1995, became one of the rare women in France at the time to receive a Michelin star for her cuisine. Well-known throughout Provence and beyond, Reine prepared rather traditional gastronomy. In 1996, Nadia’s parents then bought the property that is La Fenière’s current location in the countryside between Lourmarin and Cadenet. Though no longer installed in a hayloft, they brought the name with them.

At around the age of 30, between 2009 and 2011, Nadia was often quite ill from celiac disease. She says that she was basically bedridden for two years. As she explained during our lengthy conversation the morning after my dinner experience, “I said to myself, ‘This can’t be! With my culinary heritage I have to learn an inclusive approach to food that’s respectful of the environment and respect of individuals while being gastronomic and delicious.’”

She began working with her mother in 2015, soon taking the reins of Reine’s kitchen. In 2017, Nadia herself was awarded the Michelin star for La Fenière. Reine stayed with her in the gastronomic restaurant for another year, at which point, as Nadia tells it, her mother said, “You’ve got do it alone now because you have your vision, your intentions, your recipes, and it’s important that you continue to convey them.”

Though celiac disease is a significant part of Nadia’s personal story and of the development of the culinary explorations that have given her much recognition, she would rather not have her cuisine labeled solely as gluten-free. People come for the experience, she says, not for their celiac problems. Of course, there’s often a table or two where someone will speak with her about their digestive issues because they know of her personal experience. She doesn’t mind. She’s had clients who arrive in culinary distress, worried about every little thing they might eat, and she aims to calm them down. “By the second dish,” she says, “they’ve relaxed and are simply happy to be having a good meal, and that sense of happiness extends to the rest.”

Had I not known in advance that the meal would be gluten-free I doubt that I would have noticed. Presented with the chestnut bread, I thought, hmm, chestnut bread—and it was delicious—and then chick-pea bread—that too—without wondering about the absence of gluten. (Nadia operates a mill for the various flours that she then uses in her breads and other flour-based products that are served in the restaurant and available in specialty stores.) Just as one doesn’t think when eating a good piece of fish that it doesn’t taste like beef, one simply enjoys the dish. (Omnivores, by the way, drawn in by the evolution of the meal and the discovery of each small dish, might not even notice that that none of the dishes contains meat.)

“I have no obligations in my cooking,” says Nadia. “First, I don’t cook traditionally because I can’t, so for me there’s an enormous field of permanent research on plants, on living things, on the way to present naturalness and simplicity.”

Asked about her relationship with traditional Provençale cuisine, Nadia claims a clear and present affinity with it, including the techniques that she learned in part from her mother. “Provence,” she says, “has developed its culinary techniques in relation to the products that were available to work with. Provençale cuisine is also that of economy. People paid attention to what went into their cuisine; they didn’t throw anything away. Provençale cuisine is very plant-based. It’s a distinct yet varied cuisine comprised of different smaller regions. People don’t eat the same way in Marseille or in the Camargue or here in the Luberon. Its diversity is quite beautiful and should be brought to light. Its recipes, its beautiful recipes, haven’t been extinguished, and they need to be created and recreated, transmitted from generation to generation. The heart is transmitted with them, that’s a beautiful part of the energy of life.”

Regenerative and holistic

I’d arrived on opening night, so to speak, June 9, 2021, the first evening that La Fenière was welcoming diners since its 2020 Covid closing and months of evening curfew. Dining out without watching the clock was new to all of us, a time of renewal, particularly for those who, like me, prefer a late or second seating in a restaurant.

Nadia uses the term régénérateur—regenerative, something that makes you feel replenished—in speaking of the environment that she set out to create at La Fenière. That environment extends beyond the gastronomic restaurant to include the bistro on the property, the lodging, the landscape, the service, the swimming pool, the kitchen garden, the occasional activities and workshops, and the overall atmosphere. She speaks of the importance of being “conscious” of oneself and one’s environment.

“What’s essential in my life and what I think I’m able to offer others is that sense of self-awareness. To do so requires being connected to both matter and nature. And I believe that the best way to let go is to feel good, to have a sense of trust in a place, to be conscious of where one is. All that is regenerative… I like that people feel good and, beyond feeling good, that there’s a kind of interaction with themselves.”

Nadia is generous enough with her time and spirit to interact with clients if they wish, even during the meal. As she put the finishing touches on dishes in a corner of the dining patio the evening of my visit, diners would occasionally get up to see what she was doing, to ask her questions, and Nadia willingly engaged with them. She came by each table twice to deliver and explain a dish.

My most frequent interaction that evening, however, was with Ernest Hung Do, the sommelier and maître d’, a gentle, knowing, kind presence throughout the meal. Ernest came to France from Vietnam as an infant, his family having fled the country in waves of refugees known as “boat people.” As a young man, he became particularly interested in fish and became a sushi master with his own restaurant. He was named best sushi master in France one year. In 2013, he sold his restaurant since he’d become increasingly interested in all things vegetal, a move from the sea to the earth. He met Nadia’s sister, a food journalist, in Marseille, and her sister said, “You and Nadia speak the same way about food, you should meet.” That was seven years ago. They have been together ever since, as companions and as business partners. “We truly work in synergy together,” says Nadia. I asked Ernest, given his background as a chef, why didn’t he want to work alongside Nadia in the kitchen? “Because I wanted to leave her with her vision in the kitchen while presenting her cuisine and wine to clients.” He does an excellent job of it. (He credits Nadia’s father as one of his mentors in learning about wine.)

“What I do, I believe, is goes beyond the dish,” says Nadia. “I like to lead people to ask themselves questions. When you start out with something that’s bland, you ask yourself ‘Why bland?’ But what’s bland is essential for digestion, it’s essential in silence, in calm. And then something rises up, for example on the shrimp. What especially interests me is that people feel and have sensations. Of course, the dish is a part of an overall experience, and it’s essential that everything about that dish be precise. Then once you have that precision you can talk about everything else. That’s where a meal goes beyond the dishes themselves.”

Each dish grabs attention for its finesse and balance. Following the aforementioned shrimp—it was a raw Mediterranean shrimp with a squid ink emulsion, with a squid ink “chip” that nearly struck me as enlightening as the verbena leaf—the fluidity and complex harmony of a cream of bitter lettuce with an oyster in a sourdough tempura was my favorite dish. After that, the rouille in a dish called “memory of a bouillabaisse” was a discovery in and of itself.

Here’s how Nadia describes her inspiration for the penultimate dish, chickpea ice cream served with a shot of rum: “When I opened that rum a few weeks ago—it’s a friend of mine who makes it, Guillaume Ferroni, in Aubagne [near Marseille], aged in casks sometimes from Rasteau and in this case from Beaumes de Venise—when I opened that rum I said to myself, “Ah, that’s it, that’s what I want to feel,” because even though I don’t drink alcohol, just smelling it made me feel something. I don’t want sugar in my cuisine because sugar releases dopamine, which is quite different than serotonin. I want to work with serotonin, what’s called the hormone of happiness, not the hormone of pleasure. Happiness is more intense; it’s a lot more timeless. It’s something that awakens the interior of our body, not just to make us say ‘Wow’ but to make us conscious, which is much greater.”

“Wow,” is what I also said to myself when I tried the chickpea ice cream and rum. A warm honey-and-chestnut madeleine then served as an endnote to the meal.

La Fenière, a living space

Nadia’s gastronomic restaurant is the centerpiece La Fenière but there are other aspects to the property as well. Above the restaurant, in the main building on the property, there are 12 bedrooms, created in 2017. Nadia plans to develop 30 more lodgings on the opposite end of the property in the form of ecolodges. There’s also a second restaurant on the property, a Mediterranean bistro called La Cour du Ferme. There’s a swimming pool. There are hiking paths. Small-group activities are sometimes organized, such as cooking workshop taught by Nadia on Saturday mornings. Yet I wouldn’t call La Fenière a resort. It’s homier than that. There’s no grand décor, no ostentation. More boutiquish, more palatial, more photogenic accommodations are found elsewhere in the Luberon. What then to call this place?

Nadia calls La Fenière a “lieu de vie” or living space, a place of “positive living, of regeneration and of inspiration,” where guests are invited to “participate in the world in which they wish to live.” That may sound too psychic or new-age for some travelers looking to explore the landscapes and villages of the Luberon, though having stated her goal, Nadia doesn’t demand or expect obedience. She would just like visitors to slow down and be conscious of their surroundings. Thus, the hotel has a two-night minimum.

To me, La Fenière is a cultured, unglamorous countryside estate with an earthy restaurant—an earthy restaurant with an exquisite, inventive, sophisticated, earth-and-seaworthy 160€ tasting menu, but an earthy restaurant nonetheless.

An olive tree stands at the center of the patio around which, weather permitting, the tables are set. A concert of frogs played nearby as I sat at one of them that evening. As their song softened, I became aware of the sound of a bees buzzing in the yard and of Ernest’s soft steps over the paving stones. Was it a form of shock from my fall or a form of denial that I may have fractured my ribs or broken my wrist? Whatever it was, that evening at La Fenière I was one happy, regenerated, conscious traveler.

La Fenière, D943, 84160 Cadenet 84160. Tel. +33 (0)4 90 68 11 79. A 2-night minimum is required at the hotel. The gastronomic restaurant is open only when Nadia is present. The bistro remains open even when she is not. Those staying at the hotel on a Friday evening should ask in advance if Nadia will be giving a cooking class on Saturday morning. Cooking classes are also open to those not staying at the hotel.

Near La Fenière in the southern Luberon: The château and village of Lourmarin; a shaded seat in a café or restaurant by the water basin at Cucuron; olive oil tasting at Bastide du Laval; Mérindol and the history of Waldensian (les Vaudois); the 12th-century Cisterian Silvacane Abbey at La Roque d’Anthéron; the garden conservatory for plants used for dying and coloring in Lauris. Tourist information about the village and the entire Luberon region of Provence can be obtained at the Lourmarin tourist office, Place Henri Barthélémy. The Luberon is in the Vaucluse department or sub-region of Provence. For more articles about Vaucluse see here.

A Video Culinary Conversation with Nadia Sammut

Nadia Sammut was one of my guests at a France Revisited Culinary Conversation with three chefs of the Vaucluse area of Provence, along with Jon Chiri and Hugues Marrec, on June 29, 2021. Nadia appears in the introductory portion of Part 1 and then again for nearly all of Part 2. I invite you to watch at least the first 10 minutes of Part 1 in order to situate Nadia in the region and among the three chefs that I selected for this culinary conversation before proceeding to Part 2, here:

© 2021, Gary Lee Kraut

The post Cuisine in Provence: Nadia Sammut at La Fenière, After the Fall appeared first on France Revisited - Life in Paris, Travel in France.

In this one-hour presentation, Gary Lee Kraut, editor of France Revisited, and guest expert Jean-Pierre Soutric, a consultant who advises luxury hotels in France on how to live up to the expectations of demanding and well-heeled travelers from around the world, take you to the southeast France to visit famous and historic hotels along the Riviera.

Part 1 of this luxury hotel series, examining the creation and evolution of luxury hotels in Paris from 1855 to 1909, i.e. from the era of Napoleon III though the Belle Epoque, can be viewed here.

Part 2, which examines the creation of luxury hotels from 1910 to today, can be viewed here.

Stay tuned for part 4, coming in the fall. Invitations to attend France Revisited conversations and presentations live are sent out through the France Revisited Newsletter. If you aren’t already a subscriber, you can sign up now to receive the France Revisited Newsletter.

Luxury on the Riviera: Starting time on video – Topics, towns, hotel

0:01:49 – Where is the Riviera?
0:03:43 – The origins of luxury on the Riviera
0:09:30 – Monaco: Hotel de Paris
0:16:14 – Saint-Jean-Cap-Ferrat: Grand-Hôtel du Cap-Ferrat and the Ephrussi de Rothschild Villa and Gardens
0:24:05 – Nice: The Negresco, coastal festivals and museums
0:29:23 – Antibes, Juan-les-Pins, Cap d’Antibes: Les Belles Rives, Jazz à Juan, Hôtel du Cap – Eden-Roc
0:44:18 – Cannes: The Carlton, The Martinez, The Majestic
0:50:34 – Saint Tropez: The Byblos, La Réserve Ramatuelle
0:55:08 – When is the best time to go to the Riviera?
0:58:55 – The Riviera, playground for the rich or destination for all?
1:00:24 – Should you use a travel agent to reserve at a luxury hotel?

© 2021. All rights reserved.

Jean-Pierre Soutric follows in the footsteps of three generations in the hotel industry. His great-grandmother opened a hotel in 1914, just before the outbreak of the First World War. Jean-Pierre has held marketing positions at leading hotel groups, including Four Seasons, with which he worked for 20 years. Passionate about history, culture, art and the evolution of French elegance and style through the centuries, he now works as a Paris-based luxury travel and hotel consultant advising luxury hotels in France on how to live up to the expectations of demanding and well-heeled travelers from around the world.

Gary Lee Kraut has been inspiring and informing travelers to France for three decades. His unparalleled experience as an editor, travel writer, journalist, lecturer, consultant and guide has made him one of the most trusted voices for English-speaking travelers, armchair travelers and travel professionals interested in France.

The post The History of Luxury Hotels on the Riviera (Video) appeared first on France Revisited - Life in Paris, Travel in France.

The full one-hour presentation can be viewed below.

Part 1 of this series, which examined the creation and evolution of luxury hotels in Paris from 1855 to 1909, i.e. from the era of Napoleon III though the Belle Epoque, can be viewed here.

Part 3, covering the history of luxury hotels on the French Riviera, from the Hotel de Paris in Monaco to the Byblos in Saint Tropez by way of the Grand-Hotel du Cap-Ferrat, the Negresco in Nice, Les Belles Rives in Juan-les-Pins, the Hotel du Cap-Eden Rock on Cap d’Antibes, and the Carlton in Cannes, can be viewed here.

Jean-Pierre Soutric follows in the footsteps of three generations in the hotel industry. His great-grandmother opened a hotel in 1914, just before the outbreak of the First World War. Jean-Pierre has held marketing positions at leading hotel groups, including Four Seasons, with which he worked for 20 years. Passionate about history, culture, art and the evolution of French elegance and style through the centuries, he now works as a Paris-based consultant advising luxury hotels in France on how to live up to the expectations of demanding and well-heeled travelers from around the world.

Gary Lee Kraut has been inspiring and informing travelers to France for three decades. His unparalleled experience as an editor, travel writer, journalist, lecturer, consultant and guide has made him one of the most trusted voices for English-speaking travelers, armchair travelers and travel professionals interested in France.

Part 2 was originally subtitled “From the Roaring 1920s to the Vaccinated 2020s,” but our story actually begins a decade earlier, with two hotel openings in 1910 and 1913, shortly before the outbreak of the war. You’ll learn about the following hotels in this presentation:

Starting time on video – Hotel – Year opened

00:44 – Guess where?
07:56 – Lutetia – 1909
18:36 – Plaza Athénée – 1913
23:37 – San Régis – 1923
25:00 – George V – 1928
35:11 – Raphael – 1925
36:10 – Bristol – 1925
44:46 – Royal Monceau – 1928
49 :04 – The Peninsula Paris – 2014
49 :21 – Shangri-La Paris – 2010
50 :09 – Mandarin Oriental Paris – 2011
52 :01 – Cheval Blanc – 2021
52 :51 – Bvlgari – 2021
53 :20 – Le Grand Contrôle – 2021

Stay tuned for Part 4, coming in the fall.

Invitations to attend future France Revisited conversations and presentations live are sent out through the France Revisited Newsletter. If you aren’t already a subscriber, you can signing up now to receive the France Revisited Newsletter.

© 2021, Gary Lee Kraut. All rights reserved.

The post The History of Luxury Hotels in Paris, Part 2, 1910-2021 (Video) appeared first on France Revisited - Life in Paris, Travel in France.

France Revisited’s “Conversation with an Expert” series has launched with the first part of a 4-part discussion between Gary Lee Kraut, editor of France Revisited, and Jean-Pierre Soutric, a leading French specialist and consultant on luxury hotels around the world, on the history of luxury hotels in Paris, on the Riviera and along the Atlantic Coast.

In Part 1, which can be viewed below, Gary and Jean-Pierre examine the creation and evolution of luxury hotels in Paris from 1855 to 1909, i.e. from the era of Napoleon III though the Belle Epoque, and is illustrated with historical and contemporary images of hotels created during that period that still hold their heads high today within the triangle formed by the Louvre, the Garnier Opera and Place de la Concorde, including the (Grand) Hôtel du Louvre, the Grand Hôtel, the Ritz, the Regina, the Meurice and the Crillon. The difference between a palace hotel, which is the most prestigious category in the official French rating system, and other luxury hotels is discussed. Major historical events and famous figures associated with these hotels are presented as are their contemporary bars and tea rooms.

Jean-Pierre Soutric follows in the footsteps of three generations in the hotel industry. His great-grandmother opened a hotel in 1914, just before the outbreak of the First World War. Jean-Pierre has held marketing positions at leading hotel groups, including Four Seasons, with which he worked for 20 years. Passionate about history, culture, art and the evolution of French elegance and style through the centuries, he now works as a Paris-based consultant advising luxury hotels in France on how to live up to the expectations of demanding and well-heeled travelers from around the world.

Gary Lee Kraut has been inspiring and informing travelers to France for three decades. His unparalleled experience as an editor, travel writer, journalist, lecturer, consultant and guide has made him one of the most trusted voices for English-speaking travelers, armchair travelers and travel professionals interested in France.

Part 2, covering luxury hotels in Paris create from 1910 to 2021, continues here on France Revisited.

Part 3, covering the history of luxury hotels on the French Riviera, from the Hotel de Paris in Monaco to the Byblos in Saint Tropez by way of the Grand-Hotel du Cap-Ferrat, the Negresco in Nice, Les Belles Rives in Juan-les-Pins, the Hotel du Cap-Eden Rock on Cap d’Antibes, and the Carlton in Cannes, can be viewed here.

Stay tuned for Part 4, coming in the fall.

Invitations to attend future France Revisited conversations and presentations live are sent out through the France Revisited Newsletter. If you aren’t already a subscriber, you can signing up now to receive the France Revisited Newsletter.

© 2021. All rights reserved.

The post The History of Luxury Hotels in Paris, Part 1, 1855-1909 (Video) appeared first on France Revisited - Life in Paris, Travel in France.

This launches what will be an on-going series of conversations between editor Gary Lee Kraut and guest experts in various fields with respect to travel, tourism, history and culture in France. We are particularly interested in the interplay between history, culture and points of interest for today’s travelers and armchair travelers. Registration information is sent out through the France Revisited Newsletter.

The series’ inaugural guest is Jean-Pierre Soutric, a leading French specialist and consultant on luxury hotels around the world. Born in Lourdes and based in Paris, Jean-Pierre follows in the footsteps of three previous generations in the hotel industry. His great-grandmother opened a hotel in 1914, just before the outbreak of the First World War. Jean-Pierre has held marketing positions at leading hotel groups, including Four Seasons, with which he worked for 20 years. Passionate about history, culture, art and the evolution of French elegance and style through the centuries, he now works as a luxury travel and hotel consultant.

In three separate Zoom conversations, Gary and Jean-Pierre will discuss the history of luxury hotels in Paris (Parts 1 and 2) and on the Riviera (Part 3). Dates and times of Parts 2 and 3 to be announced.

Part 1 examines the creation and evolution of the first luxury hotels in Paris from 1855 to 1909, i.e. from the era of Napoleon III though the Belle Epoque. The conversation will be illustrated with historical and contemporary images of hotels created during that period that still hold their heads high today within the triangle formed by the Louvre, the Garnier Opera and Place de la Concorde, including the (Grand) Hôtel du Louvre, the Grand Hôtel (and its Café de la Paix, image above), the Meurice, the Regina, the Ritz and the Crillon. We will also discuss major historical events and famous figures associated with these hotels as well as the hotels’ contemporary bars and tea rooms.

Following the 50-minute presentation, participants will have the opportunity to ask questions via the Zoom chat feature.

In May, readers will be invited to attend Part 2 (from the Roaring 1920 to the Vaccinated 2020s) and Part 3 (the French Riviera) of this Luxury Hotel Series. Attendance for this Luxury Hotel Series is free for readers of France Revisited.

Upcoming conversations with other leading experts in their fields will also be announced in May.

The post The History of Luxury Hotels in Paris and on the Riviera appeared first on France Revisited - Life in Paris, Travel in France.

Until recently I had never bedded down in the 7th arrondissement. You know the 7th, right?, that district with the Dome of the Invalides at its center, extending from the Eiffel Tower to just past the Orsay Museum and from the river to rue de Sèvres. Home to the prime minister, high functionaries, government ministries, the National Assembly, UNESCO and the Rodin Museum, it rhymes with power, deliberation and monumental tourism, none of which is particularly sexy to me when it comes to sleeping around.

But I’m available, so when a public relations agent invited me get to know the Hotel Thoumieux by spending the night “with the person of your choice” I immediately accepted. In fact, I was flattered, not so much by the invitation (I receive them often) but by the bit about “with the person of your choice.” It made it sound as though I could snap my fingers and a chosen person would show up to spend the night with me at a 4-star boutique hotel. I snapped, but no one answered, so I made a few phone calls, and still no one answered, then I sent out a few texts made a few swipes on an app, and finally “the person of my choice” agreed to be chosen.

I packed an overnight bag, promisingly known in French as a baise-en-ville, and set out across the city on foot to get myself in the mindset of a traveler from afar in search of the unknown. I entered the 7th arrondissement by crossing the unguarded border from the 6th along boulevard Saint Germain, then proceeded east-west along rue Saint-Dominique. Eventually I caught sight of the Eiffel Tower peeking out from above the buildings. The tower disappeared and reappeared again as the vertical sign of the Thoumieux also came into view.

An inconspicuous door beside the Brasserie Thoumieux opens to a steep staircase that leads to the small hotel reception area upstairs. There’s an elevator, somewhere, but I appreciated the stairs because they reminded me of climbing to upstairs pensions in Italy and Spain during my backpacking days. How far I’ve come, I thought, somewhat sadly.

But my room perked me up. The 15 rooms at the Thoumieux have been delightfully decorated by India Mahdavi with fluid curves, playful contrasts, leopard print throws and busy bathroom marble and tiles. The eye won’t rest until you go to sleep. Facing either the narrow street or the narrow courtyard, the rooms go from tiny to cozy to room for jumping jacks to nearly space for a cartwheel, 130-355 square feet, maximum 325-505€ but often priced less. Even the smallest room (mine, photo) feels welcoming, lively and charming.

This is indeed a hotel for romance and intimacy. And the neighborhood lends itself to rewarding culinary explorations for any couple (or more if you’re into that kind of thing). The Thoumieux itself houses two worthy restaurants: its elegant brasserie with the red velour banquettes on the ground floor and Sylvestre Wahid’s upstairs den of high gastronomy.

Only come with someone you like, I mean really like, as I hoped that I would, while I waited by the entrance.

Hotel Thoumieux
79 rue Saint-Dominique, 7th arr.
Metro La Tour-Maubourg, RER Pont de l’Alma
Tel. +33 (0)1 47 05 79 00

A Beaumarly / Costes establishment

The Thoumieux is among the collection of stylish cafés, restaurants, bars and hotels within the Beaumarly/Costes group. See here for the complete list. Gilbert and Thierry Costes have been on the Paris scene since the late 1990s, with much success. Years ago, I was put off at several of their establishments by the condescending attitude of their staff; it was as though friends and I weren’t worthy of having a drink or a meal there but would be tolerated if we stayed out of view. I steered myself and visitors elsewhere. The staff at Thoumieux appears to take a more welcoming view at both the hotel and the brasserie—not warm and fuzzy, mind you, but proper, comme il faut. Genuine warmth, however, is found in encounters with Sylvestre Wahid, eponymous chef of the stellar upstairs restaurant (article coming soon) at the Thoumieux. Wahid treats every curious diners like an honored guest.

Eating and drinking on and around rue Saint Dominique

For culinary explorations, you’ll have little reason to leave your neighborhood when staying at the Thoumieux. Brasserie Thoumieux is an excellent place to start, as is the ultra-traditional bistro La Fontaine de Mars down the street, and there are many other worthy options within a 10-minute walk. Closer still:

Your 5-minute radius guide to the Hotel Thoumieux

Your local bakery: Boulangerie Douceurs et Traditions (Nelly Julien), runner-up in the Paris region’s 2019 Best Chocolate Éclair competition.
Your local food market street: Rue Cler.
Your next-door Irish pub: O’Brien’s.
Your local bistro with the easy-priced menu: Chez France.
Your local Greek restaurant and take-out gyro shop: Apollon.
Along with Sylvestre Wahid, your other local high gastronomic restaurant: David Toutain.
Your local caviar shop and restaurant: Petrossian.
Your local foie gras boutique, where you can purchase vacuum-packed liver to enjoy at home: Dubernet.
Your local Argentinian beef restaurant: Unico.

Also, your local 19th-century Catholic church with an elegant barrel ceiling and organ that no tourist other than you has ever visited: Saint Pierre du Gros Caillou, 92 rue Saint-Dominique.

© 2019, Gary Lee Kraut

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* * *

Relais & Châteaux… If those words mean nothing to you, it’s a safe bet that your travel budget and fantasies typically stops short of 5-star lodging. Relais & Châteaux, a grouping of individually owned hotels and restaurants, publishes a luxurious color catalog with drool-inducing cheesecake photos of its platinum-card fantasy resorts. It’s 815 pages of travel porn.

Today’s Relais & Châteaux spans the globe from A(rgentina) to Z(ambia), with 544 resort/restaurant “members.” Of course, all this glamor had to start somewhere and “somewhere” turns out to be roughly 80 miles south of Paris, in Loiret, a region on the eastern edge of the Loire Valley, at a quiet, family-run inn called the Auberge des Templiers.

Back in the 1940s, the French were just getting used to the concept of paid vacations. Naturally, everyone wanted to go south for their holiday, and the National 7 highway, linking Paris with the Riviera, took on a mythic allure, similar to that of Route 66 in the US.

In 1945 the grandmother of the present owner of the Auberge des Templiers opened her roadside family kitchen to hungry vacationers happy to hit the road in liberated France. Nine years later, what had become a prosperous inn joined seven other National 7 inns to form Relais de Campagne, an association dedicated to “calm, comfort and courtesy.” Their pilot group was federated under the Relais & Chateaux banner in 1975.

Of the original eight hotels, only the Auberge des Templiers still exists. Guillaume Dépée, the third generation to run the family business, occasionally finds it difficult to fit into the corporate mentality of the present-day R&C, a gold-plate logo that embraces wine tasting in Uruguay, Chinese spa treatments in Nanjing, and luxury safaris near Kenya’s Maasai Reserve.

“There’s an emphasis on global investment and celebrity chefs, which are areas where a small family hotel like mine simply can’t compete,” says Guillaume Dépée, whose restaurant nevertheless has one Michelin star. “I don’t do glitter; I do authenticity. I give people exactly what I want as a consumer and what my grandparents stood for: calm, comfort and courtesy.”

Calm and comfort? Oh yes! The Auberge is a woodsy haven with wisteria-bedecked terraces, 400-year-old trees and a large outdoor pool. The guestrooms are housed in delightfully eclectic buildings with thatched or gabled rooftops. No two are the same since each generation of the Dépée family makes its own additions. The present owner added an Esthederm spa for the summer 2017 season plus a poolside champagne bar with sushi snacks created by Chef Yoshihiko Miura.

Courtesy? Yes, that’s also there but it works both ways. “This is my family home and I don’t mind ejecting guests who are rude with the staff,” says Dépée, noting that a prized staff-member has worked at the hotel since his grandparents’ day. Unlike most hotel directors, Dépée lives on the premises, in the house where he grew up, sharing his digs with a stray cat who developed a penchant for Chef Miura’s sashimi.

While the chef hails from Japan (and has a coveted license-not-to-kill with fugu), he displays a Franco-French sensibility for dishes like savory crabmeat with avocado cream and delicate lamb chops accented with herbs straight from the hotel’s garden.

“We buy only from local suppliers who use no pesticides,” says Dépée. “We have our beehives for honey and I support local wine-makers. Just don’t expect tuna, strawberries in January or water in plastic bottles.”

In other words, you can dine at the Templiers without fretting too much about your carbon footprint.

“I totally support the Relais & Châteaux ecological initiatives spearheaded by [Brittany’s three-star chef] Olivier Roellinger. As members of the hospitality business, we are the ambassadors and guardians of the precious ecosystems that make our locations so attractive to others.”

The Auberge des Templiers is also surprisingly affordable, offering some economical mid-week packages and lunches – either in the restaurant or poolside.

The Auberge des Templiers may be removed from the block-buster chateaux of the Loire Valley but the World Heritage portion of the Loire Valley actually starts right nearby, with the castle at Sully sur Loire. A few miles from there is Saint Benoit sur Loire, notable for the extraordinary details and luminosity of the Romanesque basilica of Fleury Abbey. An excursion from the inn might also include a visit to Gien, famous for its earthenware (faience) and its International Hunting Museum and to Lorris for the Museum of the Resistance and Deportation.

Auberge des Templiers. Les Bézards, 45290 Boismorand. Tel: 02.38.31.80.81. Closed February 15 to March 10. The Auberge is a 75-minute train trip from Paris-Bercy to Nogent-sur-Vernisson. For those arriving for car-free R&R the hotel can arrange to meet guests at the station, a 10-minute drive from the inn.

(c) 2017, Corinne LaBalme

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* * *

The gilt bronze equestrian statue of Joan of Arc on Place des Pyramides, across the street from the Louvre and the Tuileries Garden, is one of the most well-known and copied statues of the martyred heroine of the Hundred Years War with the English. Though glimpsed daily by thousands of tourists, few stop to contemplate the work or even to photograph it—and with good reason: they are intent are on preserving their own lives as they cross the street. Greater notice is likely given to copies of the statue in Philadelphia, New Orleans, Portland and Melbourne. Nevertheless, holding her standard high, Joan rides on here in (temporary) victory over the “invader” as a symbol of, well, whatever one group or party wants or needs her to be.

In the wake of France’s defeat in the Franco-Prussian War (1870-71), France’s young Third Republic needed her to represent a proud and unified nation marching in progress. Emmanuel Frémiet was commissioned to create the statue. No sooner was it installed on Place des Pyramides in 1874 than another invasion gathered strength: the invasion, welcome this time, of wealthy British tourists for whom the 1st arrondissement was becoming their Paris headquarters. In the decades that followed the statue’s inauguration, major new hotels opened or expanded on and around Rue de Rivoli and Rue Saint-Honoré—the Normandy, the Continental (now the Westin), the Meurice, the Ritz and others—as did shops and tea rooms and restaurants (“We speak English”).

As the prosperity and innovation of the Belle Epoque raced toward the turn of the century, a new hotel, the Hotel Regina, prepared to open on Joan’s Place des Pyramides. The Regina was under construction at the same as the Alexandre III Bridge, the Grand Palais and the Petit Palais, all to be ready in time for the World’s Fair of 1900.

The Regina was founded by Léonard Tauber, working with an associate named Constant Bavarez. Eventually Bavarez would take the reins, and the hotel is still majority owned by the Bavarez family, as are two other hotels developed by Tauber, the Raphael and the Majestic, both 5-stars near the Arc de Triomphe in the 16th arrondissement.)

Enter the Regina’s original art nouveau revolving door today you’ll find yourself in the lobby of old-fashion luxury with a choice of three directions: to the left to check in at the reception desk to one of 100 rooms and suites, straight ahead into the oak-paneled English bar for a cocktail or whiskey or to the right to the new wine bar.

The Hotel Regina was refurbished in 2015 without losing any of its character circa 1900, gaining a fifth star in the process. Its room style is clear and direct in its sense of well-being, with grey, beige and off-white walls and fabrics offset with the occasional touch of red. Excellent sound-proofing allows rooms facing the street to shut out the traffic on Rue de Rivoli.

Some furnishings, notably desks, from the opening years of the hotel are still present. Several rooms might even fulfill a guest’s fantasy of living luxuriously in Paris circa 1900, both for the décor and, in the case of exceptional corner rooms, the view to the Tuileries Garden and beyond it Eiffel’s Tower, a remnant of the World’s Fair of 1889.

Having refurbished its rooms and repolished its reputation, Regina opened a new wine bar this year. The bar is a sleek, boldly lit little white box with gold trim, high saucer stools and a corner view toward the garden and the tower.

It’s a sign of the times that the old English bar is called le Bar Anglais and the new French wine bar is named Wine & Friends.

Wine & Friends is the domain of sommelier and barman Antoine Henon, who counsels and pours with the cool and gracious demeanor of a man who is trying to please but not entertain or impress. Henon supplies the wine; you supply the friends.

With friends I turned right at the revolving door to have a drink—actually four, but I’m not one to try to impress with beverage consumption. They were small glasses, several tastes to get acquainted with the pleasantly balanced Dourthe wines while getting a feel for the place.

Dourthe is a company that owns ten Bordeaux vineyards (among them Saint-Estèphe, Haut Médoc, Saint-Emilion, Pessac-Léognan, Graves) including several grand crus. Producing grower and merchant wines, it is part of the Thiénot Group,  whose home soil is in the Champagne region. Other regions are also selectively represented at Wine & Friends.

I’m not a fan of the presence of branding stamped into the décor of luxury bars as found here, but many now have them—an indiscretion that is also a sign of the times. Nevertheless, Wine & Friends (& Dourthe) offers a nice variety of wine styles.

Considering the location between the Louvre and Rue Saint-Honoré, the sense of privilege of leaving hurried Rue de Rivoli and the elegant presence of Antoine Henon, a decent bottle of wine is rather moderately priced at 29-55€, a glass at 9-15€, with several more prestigious wines available by the glass or bottle.

A glass or a shared bottle can be accompanied by a fine plate of cheese and charcuterie, as one would expect in a Paris wine bar. Foie gras and sourdough toast (tartines) topped with smoked salmon or Bayonne ham or chicken are also available.

The atmosphere depends on the aforementioned friends as well as the light, which together lend themselves to cheery aperitif, showy chicness, rising romance in fading light or post-dinner dialogue. Wine & Friends is open daily from 5pm to midnight.

The cocktail-drinker among a group of wine friends needn’t go his or her separate way since one can also get a cocktail served here from the hotel’s Bar Anglais. That bar, with its oak paneling and red velvet armchairs and sofas, is the domain of Marc Desange, who has been shaking and stirring cocktails and pouring whiskey here since last year.

Previously he worked at the Regina’s sister hotel the Raphael, another worthy stop on the Paris hotel bar trail.

Hotel Regina
2 place des Pyramides
75001 Paris
Tel. 01 42 60 35 58
Metro: Tuileries
© 2016 Gary Lee Kraut

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(Updated April 2016)

1. Hotel Saint-James

Two metro stops west of Etoile, the site of the glamorous 4-star Saint James was once far enough away from the central Paris to serve as a launch pad for hot air balloons. While tall buildings have sprouted in the area, the lush private garden of this luxuriant refuge, accented with fanciful balloon canopies (photo above), remains intact and serves as an open-air bar during the fine-weather months. Like its classy library bar and Michelin-starred restaurant, the open-air bar is reserved for hotel guests and club members during the day, but all of them are accessible to visitors after 7pm.

Hotel Saint James, 43 avenue Bugeaud. 16th arr. Tel: 01 44 05 81 81. Metro: Porte Dauphine.

2. Regent’s Garden Hotel

Napoleon III liked his private physician so much that he built him a delightful townhouse with an enclosed garden on the western edge of Paris just beyond the Arc de Triomphe. This year the 4-star hotel has made its private garden an even greater draw with an outdoor exhibition of bronze and ceramic sculptures by Mickie Doussy on view through September 30. Beyond breakfast, when open only to guests, the garden bar/tea salon is open to visitors on reservation.

Regent’s Garden Hotel, 6 rue Pierre Demours. 17th arr. Tel: 01 45 74 07 30. Metro: Ternes.

3. Villa du Square

Tucked between Le Corbusier townhouses in the residential 16th, the Villa du Square (open since September 2015) is a B&B offering five luxurious bedrooms in a 1920s mansion lovingly decorated by art collector hosts Marie-Victoire and François-Christophe Gicqueau. The garden—200 square meters of urban Eden shaded by centenary pines—has enough secluded ‘corners’ that guests won’t trip over each other while they smell the roses.

Villa du Square, 26 rue Raffet, 16th arr. Tel: 01 71 72 91 33 Metro: Jasmin. The garden is only open to overnight guests.

4. Hotel des Marronniers

The secluded garden behind this 3-star Left Bank hotel is open to the public from 2pm until 11pm for tea or drinks.

Hotel des Marronniers, 21 rue Jacob. 6th arr. Tel: 01 43 25 30 60. Metro: Mabillon.

5. Villa Montabord

The Cité des Fleurs, a one-block pedestrian street in the Epinettes district on the northwest edge of the capital, is one of Paris’s original gated communities. The guidelines laid down by the developers in 1847 mandating at least three flowering and/or fruit trees for every garden are still observed. Thus, the four-room bed-and-breakfast that Isabelle and Jérôme Sciard opened in their 19th-century home has a pocket-sized private garden within a garden community. Expect fluent English (Jérôme is a former submarine commander who was stationed in Newport, RI for a year) plus large, luxurious bathrooms, WiFi and television.

Villa Montabord, 3 Cité des Fleurs, 17th arr. Tel: 06 14 88 74 06. Metro: Brochant. The garden is only open to overnight guests.

6. Hotel Eldorado

This hipster enclave in rapidly gentrifying Batignolles is one of the last places in Paris where budget-minded visitors can get a double-digit priced room with facilities “down the hall,” in a decor that mixes fake leopard skin throws and real cat-hair from resident felines. The hotel may have two stars but its popular Bistrot des Dames restaurant/wine bar, nestled in a pleasant but not-overly-groomed garden, goes by its own standards and is open to the public.

Hotel Eldorado, 18 rue des Dames, 17th arr. Tel: 01 45 22 35 21. Metro: Place de Clichy.

7. Novotel Paris Les Halles

With a giant, custard-colored canopy hovering over the Châtelet shopping center, catching ”a patch of blue” in Les Halles is as rare as it was for Oscar Wilde at Redding Gaol. Given the forbidding façade  of the Novotel Les Halles, it’s a triple-fine surprise to find a delightful, tree-shaded garden terrace-bar nestled within its walls. An oasis of calm in a chaotic neighborhood.

Novotel Paris Les Halles, 8 Place Marguérite de Navarre, 1st arr. Tel: 01 42 21 31 31 Metro: Châtelet.

© 2015-2016, Corinne LaBalme

Updated April 2016

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