Magnificent studio - 2P- Musée du Louvre
·Holiday homes
Family roomsStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusCashless payment availableSanitized tableware & silverwareAll 16 facilities +
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Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Facilities10.0
Cleanliness10.0
Surroundings10.0
Value8.0
Service8.0
Location8.0
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Room types · 1
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Studio
1 × Queen bed20 ㎡up to 2
Offering free toiletries, this studio includes a private bathroom with a shower and a hairdryer. In the well-equipped kitchen, guests will find a stovetop, a refrigerator, kitchenware and a microwave. The studio offers a private entrance, a coffee machine, a seating area, a wardrobe and a TV with streaming services. The unit has 1 bed.
Rates / book on FlyerTrip →F
Facilities · 16
All facilities & services listed by the hotel (aggregated across sources).
Family roomsStaff adhere to local safety protocolsGuest rooms disinfected between staysCleaning standards that are effective against CoronavirusCashless payment availableSanitized tableware & silverwareContactless check-in/check-outInvoice providedSmoke alarmsShared stationery like menus, pens are removedProperty cleaned by professional cleaning companiesPhysical distancing in dining areasInternet accessFree wired internetNon-smoking roomsNon-smoking throughout
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Nearby & map
DiningSights
1
Kei
Modern Cuisine, Creative · ★★★ Michelin
€€€€
Kei for Kei Kobayashi, a chef born in Nagano, Japan, who trained with the likes of Gilles Goujon and Alain Ducasse. His father was a cook in a traditional kaiseki restaurant (where high-flying meals are served in small courses – akin to Western haute cuisine), but it was while watching a documentary on French cuisine that he found his vocation. Today, his work verges on perfection: in a virtuoso blend of flavours and exquisite plating, he allows high-quality ingredients to shout their name simply and stunningly. For example, binchotan lobster with sweet pepper seasoning or aged Galician beef p
122m
2
Plénitude - Cheval Blanc Paris
Creative · ★★★ Michelin
€€€€
The revamped Samaritaine department store is home to the luxurious Cheval Blanc Hotel, within whose walls lies this restaurant, the haunt of low-profile chef, Arnaud Donckele, who has three stars to his name at La Vague d'Or in St Tropez. Wholly committed, he pops in and out of the kitchen to share his passion with diners. His new spin on classical cuisine takes you on a voyage between Normandy, his place of birth, and the Mediterranean, his home of adoption and the Paris region… It is impossible not to be bowled over by his work, from its delicacy and generosity to the exceptional quality of
671m
3
Omar Dhiab
Modern Cuisine · ★ Michelin
€€€€
Almost next-door to Place des Victoires, Omar Dhiab has found himself a minimalist lair with an open kitchen and a swanky white marble counter. His cuisine revolves around flavoursome ingredients, is rich in creative notes and flanked by a meticulous attention to the sauces and seasonings, some of which are of Egyptian origin. Examples include sea urchin au naturel and cumin-flavoured coral lentils, or roast stag with a herbaceous seasoning and smoked mustard. The light, tempting desserts are an ode to the seasons. Front-of-house service by a youthful, enthusiastic team.
129m
4
Maison Ruggieri Palais Royal
Creative · ★ Michelin
€€€€
In his swish new Palais Royal HQ, Martino Ruggieri gives free rein to his creative bent in an exceptional setting. The menu immediately sets the tone, courtesy of free-verse poems that arouse both our senses and our artistic sensibility: “White”, “Beasts and Abysses”, “Delicacy”, “Strength”… The score unveils the Italian chef’s love of daring combinations (sea urchin and foie gras, bacon and almonds, calf’s sweetbread with dulse seaweed), powerful flavours and bold sauces. Ruggieri helms a culinary workshop that has no qualms about shaking off the cobwebs of tradition.
161m
5
Nhome
Creative · ★ Michelin
€€€€
Matan Zaken has thrown out the culinary textbook! After globetrotting around the world and working as the private chef to top fashion houses, with stints at Frenchie in London, the George V with Christian Le Squer and Saturne with Sven Chartier, the Franco-Israeli chef now operates in this astonishing vaulted cellar opposite the Palais Royal. In a buzzy vibe created by one large table d’hôte, he proposes a Scandinavian-style creative menu that draws on multiple influences (notably Japanese and Middle Eastern) and a wide range of culinary techniques (low-temperature, binchotan charcoal, ferment
280m
6
Hakuba
Japanese, Creative · ★★ Michelin
€€€€
What may one expect from a Japanese restaurant featuring the all-star cast of chef Takuya Watanabe, Arnaud Donkele in person and his pastry chef partner Maxime Frédéric? Nothing but the best, of course! Takuya Watanabe, who belongs to the inner circle of the capital's grand masters, channels his passion and expertise into sushi, each one of which is crafted to perfection in view of diners. For his part, Arnaud Donckele brings his talent for sauces, jus and broths, in creations such as shellfish dashi, sweet garlic purée and green shiso coulis, or the clear and potent accompaniment to the ramen
681m
7
Sushi Yoshinaga
Japanese · ★★ Michelin
€€€€
This exceptional restaurant has left nothing to chance: ceramics designed by a Japanese artist, rosewood chopsticks set out on a small cedar tray, maple wood panelling and soft lighting. Sushi master Tomoyuki Yoshinaga crafts a feast of outstanding fish, including different varieties of fatty tuna, which he surgically prepares and seasons – all for the benefit of no more than 10 diners at a time. This culinary performance of high-flying precision covers textures, maturations, serving temperatures and a vast array of flavours depending on the omakase menu. We also noticed and applauded more per
701m
8
Pantagruel
Modern Cuisine · ★ Michelin
€€€€
Just a hop from the Palais Royal gardens, behind an engaging pale blue façade, Pantagruel is depicted by an eclectic interior of terracotta red, electric blue and Directoire chairs. Jason Gouzy, who hails from Rennes and trained at Ferrandi, l’Assiette Champenoise, Le Bristol and Le Baudelaire, crafts fun-loving, modern fare. A ‘gargantuan egg’ with a play on textures of rice and leeks, a croq’homard (lobster toastie), mousseline and bisque of Breton lobster illustrate the bang-on, crisp approach of this virtuoso chef. Slick, youthful, front-of-house team and a colourful mood set the scene in
336m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.