Studio Falguiere avec terrasse proche Necker et Montparnasse
·Apartments
WiFi available24-hour front deskFamily roomsGardenExpress check-in/check-outTerraceAll 21 facilities +
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Studio
1 × Double bed(s)22 ㎡up to 2
This studio has cable TV, a kitchenette and a bathroom with a shower.
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Facilities · 21
All facilities & services listed by the hotel (aggregated across sources).
WiFi available24-hour front deskFamily roomsGardenExpress check-in/check-outTerraceFree WiFiMinimarket on siteOutdoor furnitureStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasContactless check-in/check-outInvoice providedShared stationery like menus, pens are removedProperty cleaned by professional cleaning companiesFace masks for guests availableNon-smoking roomsNon-smoking throughoutLaundry washed per local authority guidelines
N
Nearby & map
DiningSights
1
Pilgrim
Modern Cuisine, Creative · ★ Michelin
€€€
After two years at Duende in Nîmes, Masaki Nagao is back on a pilgrimage to the capital as he breathes new life into this establishment. In the wake of Vantre and Le Clarence, the Japanese chef signs a crisp, modern, subtly inventive Gallic repertory guided by the seasons. He avows a weakness for briny shellfish, that he adds raw, cooked and in broth to structure his culinary score. You may sample a veggie composition on a carrot, radish and turnip theme, laced with a shellfish consommé, or sashimi of first-class scallops flanked by pear, smoked ricotta and Castelfranco. More concise menu at l
386m
2
Nakatani
Modern Cuisine · ★ Michelin
€€€€
After a decade working with Hélène Darroze, Shinsuke Nakatani is at the helm of this elegant, restful restaurant, decked in soothing colours and natural materials. Thanks to his acute flair for seasoning, cooking and presentation, this ultra-talented Japanese chef concocts a pedigree French score in tune with the seasons, in which the flavours and textures are seamlessly combined to create a consistent whole. Guests can savour a single set menu (4 dishes at lunchtime, 6 in the evening and which changes every two months), served by a crack team that is as low-profile as it is professional. Give
474m
3
Marsan par Hélène Darroze
Modern Cuisine · ★★ Michelin
€€€€
The elegant interior provides the perfect foil to food embodied by the “special something” that depicts the cooking of Hélène Darroze, descended from a family of cooks. Namely, the ability to scour her homeland of southwest France for ingredients that nurture her culinary inspiration, paired with an unmistakable flair for artistic plating: Landes foie gras, roasted with sesame and buckwheat, blue lobster in tandoori spices (a signature dish), armagnac-drenched baba. Her rigour, insatiable curiosity and mixture of talent and intuition hit the spot every time. A stellar success.
949m
4
Quinsou
Creative · ★ Michelin
€€€€
Just opposite Ferrandi, the legendary culinary school, Quinsou ("chaffinch" in Occitan) is ideally positioned to influence the great chefs of tomorrow. In a trendy, vintage interior (cement tiles and zinc bar counter), the warm owner-chef, Antonin Bonnet, signs a spot-on, authentic take on artisanal cuisine. The excellent value for pleasure lunchtime formula is a hit every time with a choice of two menus devised around premium market-fresh ingredients. The duck and foie gras pâté en croûte, which keeps pace with the seasons, is a masterpiece of culinary balance from the delectable pastry crust
642m
5
Arpège
Creative, Vegan · ★★★ Michelin
€€€€
"The best cookbook ever written was by Mother Nature herself," according to Alain Passard. His green philosophy is de rigueur more than ever in his cuisine, which is now entirely free of animal protein. The chef who fetes fruit and flowers never feels more at home than when in one of his three kitchen gardens in the west of France, where his twin vocations of cook and gardener meet. He heads there for inspiration and to explore culinary possibilities, coming back with recipes as accomplished as his "sushi fantaisie" or beechwood-smoked potatoes with wine sauce, for example. Enjoy as you take i
1.3km
6
Aida
Japanese · ★ Michelin
€€€€
The whitewashed facade of this small bolthole tucked away in a lane blends in so perfectly with its surroundings that you may even miss it entirely! Behind its spruce façade lies a jealously kept secret, namely exquisite Japanese cuisine. The pristine white interior is both elegant and minimalist, in line with the visual charter commonly associated with restaurants in Japan. Take a seat at the counter (eight seats only) for a close-up view of the teppanyaki griddles. As you sample a single tasting menu, you will discover subtle, precise cuisine that carefully crafts culinary ties between Japan
697m
7
À Table
Modern Cuisine
€€€
Camille Guérin has given this former bistro an understated makeover, complete with a light-filled enclosed porch and lovely pale wood furnishings. A concise lunch menu on the blackboard and a single set menu in the evening that kicks off with an assortment of three starters to share. The young chef makes it her culinary mission to put a bistronomy spin on classic French fare, proposing a handful of vegetarian options and prioritising local produce – and she pulls it off with well-crafted dishes at reasonable prices. "Perfect egg" with mushrooms and chopped parsley; roast pumpkin and falafel-st
473m
8
MoSuke
Modern Cuisine · ★ Michelin
€€€€
The restaurant’s name is a fusion of the chef’s first name, Mory, and that of Yasuke, the first and only African samurai of Japan, which rather sets the scene. The chef successfully mixes his Malian and Senegalese roots, his fascination for Japan and, of course, his passion for Gallic food and techniques. The end result is inspired and original, featuring dishes that are distinctive, accomplished and sprinkled in a melting-pot of flavours: flame torched langoustines, achu sauce, piquillos and aromatic herbs; confit of croaker, kik alicha, fermented cabbage and confit citrus fruit; Aubrac beef
893m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.