选址建议
选择靠近布洛涅森林或环城大道入口的酒店，可兼顾自然静谧与前往巴黎市中心的交通效率。
到达与交通
🚆 莱萨布隆站🚆 讷伊桥站🚆 拉德芳斯广场站🚆 马约门站🚆 拉德芳斯站🚆 夏爾·戴高樂-星形站🚆 富兰克林·D·罗斯福站🚆 巴黎圣拉扎尔车站
住店前先看
交通接驳
虽无直达机场铁路，但通过巴黎市区地铁或出租车可快速抵达戴高乐或奥利机场，车程约45-60分钟。
最佳季节
春秋两季气候宜人，适合漫步布洛涅森林及参观周边使馆区，是体验当地高端生活节奏的最佳时机。
附近景点与去处
拉德芳斯
法国巴黎中央商务区
巴黎凯旋门
巴黎建築
埃菲尔铁塔
特大型铁制镂空塔、法国巴黎地标性建筑
新凱旋門
位於巴黎拉德芳斯的地標建築
布洛涅森林
large public park the western edge of Paris, France
香榭丽舍大街
法国巴黎的大街
戰神廣場
large public green space in Paris, France
小皇宮
building housing the Museum of Fine Arts of the City of Paris
协和广场
法国巴黎的广场
亚历山大三世桥
法国巴黎桥梁
马德莱娜教堂
Roman Catholic church in the 8th arrondissement of Paris
巴黎歌劇院
在法國巴黎的歌劇院
餐饮
Zostera
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
官网Bellefeuille - Saint James Paris
Built in 1892, this private mansion resembles a small château surrounded by greenery in the very heart of Paris. It became a hotel in the early 1990s, but it wasn't until 2013 that its restaurant opened to non-residents and it is very probably one of the most exclusive establishments of the French capital! The high-flying score, which focuses on vegetables and seafood, is proud to serve produce from the establishment’s own vegetable garden, capable of supplying over 250 varieties of fruit, veg and herbs. This sustainable farming ethos is elegantly and steadfastly championed by the knowledgeabl
官网Maison Rostang
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
官网Nomicos
Having run the kitchens at Lasserre (one of the temples of classical French cuisine) for many years, Jean-Louis Nomicos is now well installed in this restaurant bearing his name. For this bard of gastronomic tradition, who was born near Marseille and grew up in a world where bouillabaisse is king, culinary arts and techniques are first and foremost about the senses and pleasures of the palate. It is within these parameters that he reveals the full potential of his successful recipes and top-notch ingredients – Mediterranean wherever possible, of course – including his signature macaroni with b
官网Le Pré Catelan
How time flies! Frédéric Anton has been the chef of the Pré Catelan, the mythical Napoleon III lodge nestled in the Bois de Boulogne and refurbished by Pierre-Yves Rochon with lashings of designer furniture and a palette of green, white and silver tones, for almost 30 years. Born in Nancy into a working-class family, this Meilleur Ouvrier de France learned the ropes under Joël Robuchon. His tasting menu, which stars top-drawer produce (scallops, langoustine, salmon, caviar), is a masterclass of high-flying understatement and razor-sharp precision. The culinary score, which rises to a crescendo
官网Mallory Gabsi
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
官网Frédéric Simonin
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
官网L'Oiseau Blanc
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
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