Merveil - Luxury Suite - Louvre - Rousseau
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电动自行车充电站家庭房快速入住/退房保险箱按摩私人登记入住/退房全部设施 · 48 +
04
住客评分与口碑
基于 75 条住客评论汇总 · 多源覆盖 · 更新于 2026-07-23
住客高度赞扬酒店位于巴黎市中心的绝佳位置，周边餐饮交通便捷，且设施整体清洁现代。主要抱怨包括部分房源采光不足、无景观导致压抑，缺乏空调或制冷设备，以及个别案例存在噪音干扰、维护缺失和与描述不符的问题。
维度评分 · 跨来源加权
网络9.5
位置9.5
房间8.8
服务8.7
清洁8.7
设施8.5
环境8.4
性价比8.0
＋ 住客称赞地理位置极佳 · 干净整洁 · 设施齐全实用 · 周边餐饮便利
－ 住客抱怨无电梯/搬运不便 · 空间狭小/拥挤 · 采光通风不足 · 隔音效果差
KEY适合重视地段、习惯自助入住的游客。建议对采光和安静度敏感者谨慎选择，夏季需确认制冷效果，并留意具体房源的景观描述。
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 · 1
房型照片、床型与描述;实时房价与预订在 FlyerTrip(本页不交易)。
Two-Bedroom Apartment
1 × Double bed60 ㎡最多 6 人
This apartment consists of 1 living room, 2 separate bedrooms and 1 bathroom with a shower and a hairdryer. The well-fitted kitchen features a stovetop, a refrigerator, a dishwasher and kitchenware. The apartment provides a flat-screen TV with streaming services, a washing machine, soundproof walls, a tea and coffee maker as well as an inner courtyard view. The unit offers 3 beds.
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酒店设施 · 48
酒店提供的全部设施与服务(来自多源资料汇总)。
电动自行车充电站家庭房快速入住/退房保险箱按摩私人登记入住/退房接驳服务（额外收费）礼宾服务杂货配送无过敏房间工作人员按照当地当局的指示遵循所有安全协议客房在客人入住之间进行消毒使用对冠状病毒有效的清洁化学品遵循社交距离规则无现金支付可用灭火器急救包可用所有的盘子、餐具、玻璃杯和其他餐具已经消毒。无接触登记入住/退房发票已提供客人在住宿期间可以选择取消任何清洁服务。烟雾报警器共享文具，例如印刷菜单、杂志、笔和纸已移除客房在清洁后密封物业由专业清洁公司进行清洁钥匙访问可以将食物送到客房。物业外的闭路电视在适当区域之间放置的屏幕或物理隔离装置，以分隔员工和客人送餐安全封闭互联网接入快速入住没有无障碍班车没有无障碍火车站班车电动自行车充电站覆盖停车场现场海滩瑜伽监督儿童照护/活动机场运输 - 接送（附加费）机场交通 - 送客（附加费用）可无障碍的火车站穿梭巴士无障碍接驳车免费有线互联网前台（有限时间）车库应请求提供客房服务无烟房间全馆禁烟
周
周边与地图
餐厅景点
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
166m
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
468m
3
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
477m
4
Granite
Modern Cuisine · ★ Michelin
€€€€
Near the Louvre, this restaurant is the epitome of classy elegance and crisp designer style. The quality of the ingredients is impeccable, and each dish is spot on, crafted delicately and precisely. The chef slips subtle Japanese references into his recipes, such as koshihikari rice with roast scallops, or umeboshi with Racan pigeon. The pastry chef's creations slot seamlessly into this inventive score, a case in point being the ever so subtle white grape dessert. The front-of-house team smoothly and apparently effortlessly supervises every detail of this culinary cocoon. A hipster chilled vib
221m
5
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.
266m
6
Guy Savoy
Modern Cuisine · ★★ Michelin
€€€€
In the special occasion setting of the Hôtel de la Monnaie, Guy Savoy is continuing the story he began a few decades ago – back when, as a young boy, he would peek into the pans in the kitchen of his family's restaurant, La Buvette de l'Esplanade, in Bourgoin-Jallieu. Here, he has taken things to another level. Imagine six boutique dining rooms, whose windows overlook the Seine and Paris, adorned with contemporary art and sculpture (many loaned by François Pinault). The splendour of this iconic backdrop in no way distracts the chef from his daily mission, which is to pay tribute to French cuis
723m
7
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.
351m
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
395m
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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。