In order that your stay at the Relais Saint Honoré occurs in the best possible conditions, we inform you that, on account of the current sanitary situation, we have proceeded to a few changes in the hotel :
● The wear of a sanitary mask will be compulsory in all the common areas of the hotel. Some hydro-alcoholic gel will be also always available at the front desk.
● Breakfasts will be only served in your room.
● Our mini-bar service is no longer authorized. However, a wide choice of drinks can be served on request.
● On our courtsey tray, (at free use in each of our rooms), our initial mugs have been replaced with disposable cardboard cups.
● During your stay long, we also kindly request from you to let us know if you would like your room to be cleaned or not. We thank you too in advance for airing your room when you leave it.
As our hotel has always been adament about cleanness, we inform our guests that we had taken strict measures in this direction long before the appearance of the Covid.
Our housekeeping daily uses « Vapodil » as a powerful cleaning device, — i.e. a dry steam device that totally disinfects any area because of a steam coming out at 120°.
Futhermore, we have bought ozone devices, which are used and placed in all rooms after the departure of the previous guest, to disinfect and clean the air.
● Our elevator cannot be used in the company of other hotel guests.
● From now on, the sending by mail of invoices is prioritized.
In spite of all these new mandatory measures, be certain that the entire team of the hotel will do its best to make your stay as pleasant as possible.
We thank you for your understanding and collaboration, and look sincerely forward from greeting you at the Relais Saint Honore.
Following the decision of confinement stated by the French President, our hotel is temporarily closed for obvious sanitary reasons.
Concerning any booking or cancellation requests, we invite you to contact us only by email : email@example.com
Be certain that all requests will be handled within short time.
We wish you all to keep yourselves in good shape and will be pleased to welcome you back in our hotel, from Tuesday 25th August 2020.
In order to welcome you safely, we have implemented measures that comply with the latest recommendations in terms of hygiene and cleaning, to guarantee the safety and health of our customers and our employees :
- Respect of security gestures and physical distance by marking on the ground.
- Wear of a protection mask or a visor.
- A hygiaphone.
- Hydroalcoholic gel available for all.
Be certain that we will take very good care of you !
The Relais Saint-Honoré Team.
Exceptional cuisine, an extraordinary setting, a historic palace, and a world-class chef. These are the ingredients that make up this exceptional restaurant, which is a 10-minute walk from the Relais Saint-Honoré.
Photo credit Jérôme Mondière
The restaurant opened in 1784, back then known as Café de Chartres. The decor has remained unchanged ever since, despite the revolutions and wars that the establishment has undergone.
Napoleon Bonaparte, Mac Mahon, and Georges Sand have sat on its benches. Victor Hugo had his napkin and his regular dish, which never changed: vermicelli, mutton breast, and white beans.
Jean Cocteau also became a loyal customer of the restaurant and would even draw there (menu opposite). The rooms also have several of the artist's drawings. Jean Marais, Sacha Guitry, Colette, who stayed above the restaurant, André Malraux, Louis Aragon, Jean-Paul Sartre, and Simone de Beauvoir also regularly came to Le Grand Véfour.
Decor or a Time Machine?
The decor borrows from styles such as Rococo and Transition, and will immerse you in the mood of good taste that the nobility and the bourgeoisie of the time appreciated. It's hard not to be impressed when you walk through the front door.
The MenuBut how expensive is this high flying gastronomic restaurant? The lunch menu, including an appetizer, a main course, and a dessert is €155 and the tasting menu, served in the evening, is €315.
For example, you can taste the foie gras ravioli with truffled cream (€98), one of Guy Martin's signature dish, which has been on the menu since 1985. It represents his "contemporary" cuisine, made of noble products, worked with richness and indulgence, inspired by his travels.
Foie gras ravioli with truffled cream (€98)
There is the Blue lobster, with colored tomatoes and water, olive oil from la Fare les Oliviers and black salt (€118), served warm. It is a subtle range of summer flavors. Then there is also Guy Martin's other mythical dish: the oxtail parmentier with truffles (€112)
To conclude this high-flying menu, you can choose the dark chocolate Manjari cube with 64% cocoa, filled with oranges and pomegranates, whose acidity is softened by a sorbet and a coconut biscuit. The waiter told us to hit the cube with the back of the spoon in order to begin eating without making to much noise. We owe this desert to Mourad Rachdi, the pastry chef of Le Grand Véfour, it is as gourmet as it is pretty.
Manjari Cube, raspberries with lemongrass and tarragon, shortbread with oat flakes (€40)
17, rue de Beaujolais - 75001 Paris
Monday to Friday, from 12:30 pm to 2:00 pm and from 8:00 pm to 10:00 pm
Tel. 01 42 96 56 27
Its Belle Epoque decoration by Edouard-Jean Niermans (Hotel Negresco - The Moulin Rouge) is rich in frescoes, mirrors, marbles, moldings and gilding, tapestries, and porcelain services...
Marcel Proust frequented the tea house. Coco Chanel, who lived next door at the Ritz, had a soft spot for hot chocolate and also came here. After her, there was Audrey Hepburn, Serge Gainsbourg, and others.
Our first tip is to visit Angelina preferably during the week. You will avoid waiting in line at the entrance; however, the line does move quickly. Nonetheless, expect a slight wait.
Angélina is particularly known for its hot chocolate and Mont Blanc. To come to Angélina and miss these two mainstays of the house would be a shame.
The hot chocolate, called "l'Africain" (€8.20), is an old-fashioned hot chocolate composed of three cocoas originating from different areas of Africa: Niger, Ghana, and Côte d’Ivoire. Thick chocolate is served in a porcelain pitcher with a dish of whipped cream. It is reputed to be among the best in Paris.
Mont-Blanc is the other must at Angélina. It is composed of a base in meringue, a light whipped cream, and topped with Ardèche chesnut cream vermicelli (€9.20). The cream is dense and not too sweet, which allows it to develop a strong chestnut flavor reminiscent of candied chesnuts.
Paris-New York and Mont Blanc
The sufficiently sweet meringue is crisp and crumbly even at its center. The whipped cream is very light and not too sweet. Mont Blanc lovers will appreciate this wonderfully done cake. done.
You will also be tempted by the Paris-New York. This is a revisited version of Paris-Brest made of a choux pastry, a praline cream with pecans, and a center made of crunchy pecan praline (€ 9.00).
Angélina offers a € 39 brunch consisting of a hot drink, fresh-squeezed fruit juice or a fruit cocktail, mini pastries and Moisan organic bakery rolls, a main dish and a dessert of your choice, and a glass of champagne.
La brioche perdue served with the Brunch
Eating "on the go" is possible every day from 11:45 until 18:30 with club sandwiches, croque-monsieur or croque-madame, quiches, and omelettes. Priced from €16 to €27.
Finally, at the delicatessen, you will find hot chocolate, chestnut cream, teas, cookies, spreads, chocolate bars, chocolate praline truffles, chocolate-covered almonds and coffee beans, and other delicacies...
226 Rue de Rivoli, 75001 Paris
Monday to Friday from 7:30 am to 7 pm - Saturday and Sunday from 8:30 am to 7:30 pm
La décoration intérieure, confiée à l’architecte Christophe Tollemer, est contemporaine et élégante mais plus classique et intimiste dans les salons privés.
Philip Chronopoulos, le Modigliani des fourneaux de ces lieux, est un Athénien trentenaire formé à l’institut Paul Bocuse. Après avoir participé à l’ouverture de l’Atelier Robuchon de Londres, il rejoint l’équipe d’Alain Passard à L’Arpège (3 étoiles au Michelin) puis de nouveau Joël Robuchon aux laboratoires où sont créés les plats des restaurants du groupe, et puis participe au lancement de L’Atelier Robuchon Etoile. C’est enfin en 2015 que Philip Chronopoulos arrive au Restaurant du Palais Royal pour y créer une cuisine française aux influences méditerranéennes.
Vous pourrez goûter les « Herbes lactées, châtaignes confites au Château Chalon et noix » (42€) : Une tartelette en brick avec des morceaux de châtaignes et de champignons accompagnés d’une mousse de fromage de chèvre et herbes fraîches, relevés d’un jus de pois chiche. C'est à la fois craquant par la tartelette, léger et fondant par la mousse alors que les châtaignes et champignons apportent la mâche. Superbe.
Herbes lactées, châtaignes confites au Château Chalon et noix
Le « Poulpe au piment fumé, pommes grenaille caramélisées » (42€), est quant à lui un poulpe rôti accompagné d’une brunoise de céleri et citron jaune, de pommes grenaille, de piquillos et salicornes en tempura, du cresson et de la poudre d'ail frit le tout sur une crème de piment fumé.
Poulpe au piment fumé, pommes grenaille caramélisées
Enfin, la « Noix de Saint-Jacques, potimarron à l’amande et truffe noire » (88€) est servie sur une tombée de chou vert agrémentée d’un jus de coquillage au vin jaune. Quelques gnocchis apportent le moelleux. C’est excellent.
Et si vous aspirez à faire léviter vos sens, vous pourrez retrouver ces plats dans un menu gastronomique 7 services où les assiettes se montrent toutes auxquelles les plus taquinantes pour les papille comme ce Saint Pierre de ligne asperges blanches et gnocchi de carottes au gingembre et ce Carré de porcelet grillé girolles et aromes café :
RESTAURANT DU PALAIS ROYAL
110 Galerie de Valois - 75001 Paris
Du mardi au samedi de 12h à 14h30 et de 19h à 22H30
Tél. : +33 (0)1 40 20 00 27