选址建议
推荐住在靠近Suresnes–Mont-Valérien站或电车2号线站点附近。此处步行即可到达Foch Hospital，且交通便利，方便前往拉德芳斯或巴黎市区。
到达与交通
🚆 拉德芳斯站🚆 拉德芳斯广场站🚆 讷伊桥站🚆 莱萨布隆站🚆 马约门站
会籍计划覆盖
住店前先看
交通连接
通过Transilien和电车2号线，可直达拉德芳斯，并换乘RER A/E及地铁1号线。这是前往巴黎主要景点和商业区的最高效方式。
文化亮点
参观战斗法国纪念馆，每年6月18日举行仪式。附近的苏尔奈美国公墓和蒙瓦莱里安堡也是了解二战历史的重要地点。
附近景点与去处
拉德芳斯
法国巴黎中央商务区
布洛涅森林
large public park the western edge of Paris, France
新凱旋門
位於巴黎拉德芳斯的地標建築
巴黎凯旋门
巴黎建築
餐饮
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La Grande Cascade
Transformed into a restaurant for the Universal Exhibition of 1900, Empire, Belle Époque and Art nouveau styles culminate in the charm of a rotunda dining room with a glazed roof and a superb terrace. The business clientele comes here to savour the spirit of a bygone Paris and the ‘country’ air of the Bois de Boulogne. Georges Menut lovingly maintains the image of a “grande dame”, but modernity is ensured with the cooking of chef Frédéric Robert, whose cv includes L’Ambroisie, Le Vivarois and Lucas-Carton, and the desserts of young pastry-chef Joris Vée.
官网Ochre
Welcome to the world of Baptiste Renouard, a seasoned chef who honed his skills at Lasserre, Robuchon and Alléno. In a picturesque, cobbled street in the heart of Rueil, his modern restaurant celebrates creative cuisine with lashings of talent. The reasonably priced lunchtime menu features dishes such as poached egg with green asparagus, ballotine of Atlantic cod and cauliflower or a dessert on the strawberry theme which is a festival of refreshing textures. The tasting menus unveil the chef’s proficient skill and weakness for veggies, in particular those grown locally and herbs that he picks
官网Geoélia
In an upmarket neighbourhood, this restaurant on a corner charms with its bright interior with contemporary lines, white concrete cladding and a pair of majestic Murano glass chandeliers. Breton chef Camille Saint-M'Leux (previously at Villa9Trois in Montreuil) named his venture after his grandparents' sailboat. The cuisine aligns with the tides and the seasons: poached langoustine with its "next-day" soup; red mullet with its scales, a jus made from the bones, and XO sauce; Breton blue lobster in a pastry-sealed casserole... Artfully structured dishes in which fish, seafood and vegetables sha
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L'Archeste
This restaurant with an appealing façade and sleek interior (dark brushed-effect painted walls, wooden fittings, large window letting in plenty of natural light) was designed by a chef with a passion for produce. After working at Hiramatsu for 18 years, for 10 of which he was head chef, he now astounds diners with his dazzlingly modern, precise and coherent French cuisine. While casting a spotlight on premium-quality ingredients, he also does a beautiful job of staying true to the seasons. You will find no fixed menu here: the set menus change every day in line with the chef's inspiration. And
官网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Bistro Là-Haut
Thanks to the hilltop location on Mont Valérien, this loft-style restaurant commands a superb view of Paris. The à la carte menu boasts a tempting range of contemporary dishes, such as hay-smoked poultry, vegetable tian au gratin with aged parmesan and a reduced jus. For dinnertime, booking is strongly recommended.
官网景点数据来自 Wikidata（CC0）等开放来源，按知名度与距离排序，仅供参考。
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