Cosy Studio - 4P - Palais des Congres
·Hotels
Free WiFiSmoke-free propertyFree self parking
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Location10.0
Surroundings9.2
Service7.1
Facilities7.1
Cleanliness7.1
Rooms5.0
Value5.0
No checkout or paid ranking here — commission never drives content.
Book on FlyerTrip →R
Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Apartment
1 × Twin bed / 1 × Sofa bed23 ㎡up to 4
<p><strong>1 Large Twin Bed and 1 Double Sofa Bed</strong></p><p>247 sq feet </p><br/><p><b>Layout</b> - Bedroom and dining area</p><p><b>Entertainment</b> - 43-inch TV</p><p><b>Food & Drink</b> - Kitchen with refrigerator, stovetop, microwave, and cookware/dishware</p><p><b>Sleep</b> - Bed sheets </p><p><b>Bathroom</b> - 2 bathrooms, shower, a hair dryer, and shampoo</p><p><b>Practical</b> - Washer/dryer, iron/ironing board, and wardrobe or closet</p><p><b>Comfort</b> - Daily housekeeping and heating</p><p><b>Need to Know</b> - Bed sheets not available</p><p>Non-Smoking</p>
Rates / book on FlyerTrip →F
Facilities · 3
All facilities & services listed by the hotel (aggregated across sources).
Free WiFiSmoke-free propertyFree self parking
N
Nearby & map
DiningSights
1
Mallory Gabsi
Modern Cuisine · ★ Michelin
€€€€
A semi-finalist of France’s 2020 Top Chef show, Brussels-born Mallory Gabsi loves to cook. He communicates his enthusiasm through a varied, savvy score that astutely balances acidic and bitter notes. This refreshing wind of culinary audacity contrasts with the establishment’s plush, muted interior that is reminiscent of a luxurious ocean liner of yesteryear thanks to pale varnished marquetry, wool-upholstered seating and Art deco wall lamps… Gabsi, the darling of a new generation of foodies, signs a “Turquoise Menu” (his favourite colour) scattered with succulent nods to his homeland (such as
377m
2
Maison Rostang
Classic Cuisine · ★★ Michelin
€€€€
Chef Nicolas Beaumann enthusiastically perpetuates the tradition of delicious food that has always been synonymous with this emblematic establishment, albeit while increasingly embracing the modern, as reflected in the newly refurbished dining room. The short à la carte menu and the tasting menus (one of which is plant-based) include poivrade artichoke "in a velouté of its leaves; caper and olive stuffing", their classic pike-perch quenelle with lobster cream, and Bresse chicken with salsify and a yellow wine jus. Pastry chef David Boudinet's sweets also make an impression – for instance, the
766m
3
Frédéric Simonin
Modern Cuisine · ★ Michelin
€€€€
Frédéric Simonin learned the ropes in top restaurants and alongside great chefs, from Ledoyen to Le Meurice and Joël Robuchon, before becoming Meilleur Ouvrier de France himself in 2019. Out went the black and white and geometric lines, as he set about creating a venue of his very own, with hardwood floors, white walls and bevelled mirrors. This "Parisian apartment" (in his words) is the perfect foil for his precise, delicate and perfectly balanced cuisine – special mention for his reductions and sauces. There are multi-course tasting menus with a few inventive touches, a great lunch menu and
427m
4
Pierre Gagnaire
Creative · ★★★ Michelin
€€€€
In an interior dominated by a masterful charcoal work, an "urban cave painting" depicting a bestiary by the artist Adel Abdessemed, Pierre Gagnaire continues to finetune France’s culinary scene with his adventurous, wholehearted and excessive signature cuisine. This fan of jazz and contemporary art never rests on his laurels. Gagnaire's restaurant, which has had three stars since 1996, reflects his character: modern, understated and subtly sophisticated, all of which is in perfect harmony with the service. The poetic dishes are constantly reinvented, like small "satellite" portions sent into o
1.1km
5
La Scène Thélème
Modern Cuisine · ★ Michelin
€€€€
Art meets gastronomy at 18 rue Troyon. This discreet restaurant with a modern façade is named after L'Abbaye de Thélème, a utopia conjured up by Rabelais. Rudy Langlais and his team create cuisine with plenty of personality, in which carefully selected ingredients and flavours from Japan come together in refined and delicate dishes, neatly combining French and Japanese styles. The work is meticulous, and the bill for lunch remains reasonable. Good recommendations from the sommelier.
611m
6
L'Oiseau Blanc
Creative · ★★ Michelin
€€€€
This is the "contemporary French fine dining" restaurant at The Peninsula, a luxury hotel located near the Arc de Triomphe. It is named after the plane in which Nungesser and Coli attempted the first North Atlantic crossing in 1927, and a life-size replica of the plane is affixed to the top of the hotel, as if poised to take to the skies before your very eyes. A fine tribute to the two aviation pioneers, as well as to the sky over Paris! Perched above the rooftops and encased in glass, the restaurant feels like it is in flight over the capital, while the terrace offers a fantastic view of the
1.0km
7
Oxte
Mexican · ★ Michelin
€€€€
This tastefully fashionable dinky restaurant tucked away in the Étoile neighbourhood, serves spot-on, contemporary, Mexican-influenced cuisine. Gallic ingredients are tweaked with condiments, herbs and spices by a talented and passionate Mexican chef, Enrique Casarrubias who works side by side his wife and chef, Montserrat Estrada, when he isn’t lending a hand in the dining room. His ever-changing score evolves with the seasons, extending an invitation to travel, often to Mexico. Examples: squid, house-made black pudding and recado negro or pigeon, Oxte mole (sauce), leeks and pickled raisins
672m
8
Zostera
Creative · ★ Michelin
€€€€
In a residential neighbourhood in the 16th arrondissement, Julien Dumas (previously of Lucas Carton and Bellefeuille - Saint James Paris) has set up shop in this elegant, tastefully decorated eatery, previously the fine dining restaurant Le Pergolèse. This talented chef's love of the Atlantic Ocean finds expression in flavoursome and remarkably delicate seafood cuisine (zostera is a seagrass). Tender Arctic char with butter and tansy, asparagus confit in wax, or premium hand-dived scallops simply seared: precise seasoning, accurate cooking and delicate combinations are testament to the full po
717m
1
2
3
4
5
6
7
8
Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.