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Hôtel Londres Saint Honoré

Name: Hôtel Londres Saint Honoré
Address: 13 rue Saint Roch, Paris, FR

★★★·8.4/ 10Recommended

·Hotels

📍13 rue Saint Roch · Paris ↗

📞67052295703·Official site ↗

Air conditioningFamily roomsLift / ElevatorLuggage storageSafety deposit boxFax/photocopyingAll 37 facilities +

Review

Official

Just 435 yards from the Louvre Museum and the Tuileries Gardens, this hotel is a 5-minute walk from Place Vendome, public parking and 2 metro lines. It offers soundproof rooms with free Wi-Fi. The air-conditioned rooms include a flat-screen TV with satellite channels. They all have a minibar and a private bathroom with a hairdryer. They are decorated in bright, warm tones. A continental breakfast can be ordered in the morning and enjoyed in your room while you read the daily newspaper. In the immediate area you will find several places to eat. Hôtel Londres Saint Honoré is a 15-minute walk across the Seine River from the Musée D’Orsay. The famous Pont Des Arts is a 15-minute walk away as is the Forum Des Halles shopping center.

Guest scores & sentiment

From — guest reviews · multi-source

Dimension scores · cross-source

Cleanliness8.6

Surroundings8.6

Service8.2

Facilities8.0

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DiningSights

Restaurant Le Meurice Alain Ducasse

Creative · ★★ Michelin

€€€€

Take an iconic luxury hotel opposite the Jardin des Tuileries and an incredibly gifted chef, Alain Ducasse, then add a sprinkling of luxury à la Versailles (white ceiling adorned with gilding, crystal chandeliers) and – voilà! – you get Le Meurice. This place has not failed to catch the imagination of wealthy foreign patrons, who come to soak up that Parisian je-ne-sais-quoi. The Ducasse brand is cultivated by executive chef Amaury Bouhours: the tasting menus featuring dishes served in small portions are both a tribute to French tradition and a showcase of the chef's creativity. High-profile p

308m

Jin

Japanese, Sushi · ★ Michelin

€€€€

Wedged between the Louvre Museum and Place Vendôme, this suitably exclusive, well-heeled establishment caters to ten diners at most, who are lucky enough to book a seat at the handsome wooden counter. Diners admire the dexterity of the Japanese chefs as they meticulously craft sushi and sashimi with knife-edged precision using only top-calibre produce (the fish, from Brittany or Spain, is matured to be served at the optimal moment). There is a single "omakase" menu, meaning the diner leaves the choice to the chef. A consummate performance of virtuoso talent, discreet, slick service and a super

30m

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

746m

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

572m

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

319m

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

1.0km

Espadon

Creative · ★ Michelin

€€€€

Auguste Escoffier, first head chef at the Ritz and partner of César Ritz, who founded the luxury hotel on Place Vendôme in 1898, was responsible for raising cuisine to the rank of symbol of French art de vivre. In an interior characterised by suitably low-key opulence, featuring a crystal-leaf ceiling lamp that depicts an imaginary herbarium, Eugénie Béziat now orchestrates the Ritz’ culinary score. From her glazed kitchen, the chef skilfully blends memories of her African childhood with Mediterranean influences gleaned over her culinary career. The result is both surprising and convincing, th

399m

Pur' - Jean-François Rouquette

Modern Cuisine · ★ Michelin

€€€€

Chef Jean-François Rouquette (Taillevent, Le Crillon, La Cantine des Gourmets, Les Muses) has set up shop in this brand-new dining room, signed by a Franco-Mexican designer. The chef continues to roll out his virtuoso talent, illustrated by suckling lamb from the Pyrenees, cooked in several ways (roasted rack, stuffed saddle) and side dishes (baby artichokes stuffed with quinoa and tartare of seaweed). The delicacy with which he marries excellent produce in his creative and inspired cuisine is nothing short of ‘pure’ and utter bliss!

413m

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Hôtel Londres Saint Honoré

Guest scores & sentiment

Room types · 5

Superior Triple Room

Superior Double Room

Superior Twin Room

Standard Double Room

Single Room

Facilities · 37

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