Specialties
For many years now, Michelin-star chef Philippe Renard has been successfully carrying off the daily feat of achieving a consistent gastronomic standard in "Paris", the hotel's Gourmet Restaurant decorated by Sonia Rykiel in the luxurious style of a 1930s luxury liner.
History
Established in 1910.
Philippe Renard was trained by the best: Troigros in Roanne, Lameloise in Chagny, Loiseau in Saulieu and Roland Durand at the Paris Sofitel. Using only fresh products in season, he has managed to update great bourgeois cuisine with light sauces and fumets.
In tune with modern appetites, he was one of the first to offer the dishes on his menu in halfportions, a neat way to make his cuisine even more accessible and enable demanding gourmets to indulge without feeling guilty! In a quest for quality products and upholding the tradition of French gastronomy, his à la carte dishes feature seasonal products and respect sustainable agriculture.
Philippe Renard is passionate about wine and, along with head Sommelier Philippe Sochon, he has put together a very fine selection of vintage wines served by the glass - a true revolution in taste and quality.