拉沃酒店
Maison Lavaud
·Hotels
免费早餐全方位服务水疗中心24小时前台花园行李寄存露台全部设施 · 36 +
04
住客评分与口碑
基于 — 条住客评论汇总 · 多源覆盖
维度评分 · 跨来源加权
服务9.8
房间9.6
设施9.5
清洁9.5
位置9.3
环境9.2
性价比8.9
网络8.1
住客记录反映当次入住经历；重要设施、权益和入住安排请向酒店确认。
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客房房型 · 3
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
房屋
2 × King bed / 3 × Queen Bed / 3 × Twin bed250 ㎡最多 12 人
2张特大床，3张大号床和4张单人床 这间2691平方英尺的客房经过独具匠心的布置，配有城市风景的阳台/露台 布局 - 7间卧室，2个客厅和就餐区 放松 - 私人温泉浴缸；可提供客房按摩服务 互联网 - 免费WiFi，速度超过500 Mbps（适合6人以上或10台设备） 娱乐 - 配有有线频道的平面电视 餐饮 - 配备冰箱、炉灶、烤箱和微波炉的厨房 睡眠 - 记忆海绵床、优质床上用品、枕头菜单、遮光窗帘和床单 浴室 - 4间浴室，配有浴缸/淋浴组合、免费洗漱用品和吹风机 实用设施 - 洗衣机/烘干机、安全保险箱和熨斗/熨衣板；可根据要求提供免费婴儿床 舒适 - 提供新鲜毛巾（可应要求）、空调和每日清洁服务 禁烟
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豪华顶层公寓
2 × King bed / 1 × Queen Bed / 3 × Twin bed150 ㎡最多 8 人
2张特大床、1张大床和3张单人床 1615平方英尺的独立装修客房，配有阳台/露台，可以欣赏城市美景 布局 - 4间卧室、起居室和餐厅 放松 - 私人水疗浴缸；客房内可提供按摩服务 互联网 - 免费WiFi，速度超过500 Mbps（适合6人及以上或10台设备同时使用） 娱乐设施 - 配有有线频道的平板电视 餐饮 - 厨房配备冰箱、炉灶、烤箱和微波炉 睡眠 - 记忆泡沫床垫、优质床品、枕头菜单、遮光窗帘和床单 浴室 - 3个浴室，淋浴/浴缸组合，免费洗浴用品和吹风机 实用设施 - 一体化洗衣机和烘干机、安全箱、熨斗和熨衣板；如有需要可提供免费婴儿床 舒适 - 提供干净毛巾（应要求）、空调和每日清洁服务 禁烟
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豪华公寓
2 × Queen Bed62 ㎡最多 4 人
2张大号床 667平方英尺的独立布置房间，设有带城市景观的阳台/露台 布局 - 2间卧室、客厅和用餐区 放松 - 私人水疗浴缸；提供房内按摩服务 网络 - 免费WiFi，速度超过500兆（适合6人以上或10台以上设备） 娱乐 - 平面电视，配备有线频道 食品与饮料 - 配备冰箱、电炉、烤箱和微波炉的厨房 睡眠 - 记忆泡沫床垫、高档床品、枕头选单、遮光窗帘及床单 卫生间 - 私人卫生间，淋浴/浴缸组合，提供免费洗漱用品和吹风机 实用设施 - 保险箱、熨斗/熨衣板及笔记本电脑工作区；提供免费婴儿床/婴儿床，需提前申请 舒适 - 可应要求提供干净毛巾、空调及每日客房清洁服务 禁止吸烟
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酒店设施 · 36
酒店提供的全部设施与服务(来自多源资料汇总)。
免费早餐全方位服务水疗中心24小时前台花园行李寄存露台免费无线网络礼宾服务野餐区免费早餐图书馆共享办公空间情侣/私人用餐需要提前预订场外停车位儿童玩具儿童游戏更换毛巾（需提前请求）停车（有限的车位）私人野餐台球或斯诺克桌前台的保险箱无烟物业快餐吧/熟食店现场艺术画廊监督儿童照护/活动旅游/票务协助仅可通过楼梯到达上层入口的明亮小道24小时前健身设施全方位服务水疗中心礼品店或报刊亭杂货店/便利店免费杂货购物服务免费欧式早餐无障碍通道欧式早餐
周
周边与地图
餐厅景点
1
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
1.5km
2
Farouche
Modern Cuisine · 必比登
€€
A stone's throw from Montrouge town hall, this place whose terrace is a hit in fine weather, is a breath of fresh air on the local restaurant scene. At the helm, Cécile Farnier and Hélia Maouch, both trained at the Ferrandi hospitality school, have devised a short – and constantly evolving – menu: shredded fish with potato espuma, fish with a tangy sauce vierge, refreshing seasonal desserts. Quality ingredients, on-point cuissons, service with a smile… It's no surprise it already has a following of regulars.
648m
3
Aux Plumes
Modern Cuisine · 必比登
€€
A young Japanese chef with an iron-clad CV crafts inspired, generous cuisine using the best ingredients of the neighbourhood. Semi-cooked fillet of bonito in a sweet-sour sauce with a tapenade of braised chard; shoulder of pork, mustard cream and mashed sweet potato; bergamot-laced cheesecake with red and black cherries spiked in Espelette pepper. A deftly crafted, out-of-the-ordinary lineup that changes weekly and never fails to hit the spot. At lunchtime, a trilogy of starters and a dish of the day at an unbeatable price.
931m
4
Solstice
Modern Cuisine · ★ Michelin
€€€€
If there are "writers' writers", then there are chefs' chefs. A Meilleur Ouvrier de France, a mainstay of the Ferrandi gastronomy school, promoter of culinary design, restaurateur in Tokyo, Éric Trochon is that sort of chef – admired and yet relatively little known. He and his sommelier wife preside over this elegant, intimate-feeling restaurant with a decor that blends Brazilian rosewood furnishings and paintings and ceramics by a Korean artist. The menu also errs towards minimalism, with on-point proposals including an omakase menu. The dishes showcase modern cuisine with Asian touches, such
2.2km
5
Le Cornichon
Modern Cuisine · 必比登
€€
Armed with an iron-clad CV (Atelier Guy Martin, Lucas Carton, Grand Véfour), Sébastien Dagoneau has been weaving his magic since he took over Le Cornichon in January 2020. Born in the Perche, the chef works directly with producers and suppliers from his homeland, in particular pork and poultry breeders. Examples include guineafowl cooked in morel mushrooms or melt-in-the-mouth pork and potato gnocchi, followed by a crunchy yet fluffy chou filled with Bourbon vanilla cream. Fine selection of organic and natural wines.
1.2km
6
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
2.4km
7
Mavrommatis
Greek, Mediterranean Cuisine · ★ Michelin
€€€€
Chef Andreas Mavrommatis, with his engaging personality, had become over the years a true ambassador of Greek cuisine in Paris, thanks to his refined and authentic cooking, based on classic French techniques combined with the best of Hellenic flavors. Grilled octopus, crispy phyllo, onion confit with xinomavro; Lozère lamb, the shoulder meltingly tender, the saddle roasted with halloumi, Swiss chard dolmades and a Volos olive relish... As the seasons and inspirations change, this culinary journey continues thanks to a loyal team, in a an elegant and evocative setting.
2.4km
8
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.
2.9km
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点击列表项在地图上定位 · 距离与时间仅供参考。数据来自 Overture / Michelin / Wikidata。