Best hotels in Paris: Le Meurice.

Le Meury is above all an extremely historic palace You are immersed here in the heart of history It is important to know that it was the first Parisian palace to open in 1835 It was also the first palace to install a telephone So it is truly a palace full of history And what is quite extraordinary about this hotel It's because they wanted to preserve its story I think that the Meury is really a hotel apart It is a hotel that in nearly 200 years It tells a story that merges with the history of France with the splendor of Paris and the aspirations of the entire world It is a hotel that has always been rooted in art and culture Today I feel like saying we have made a bet which was not a foregone conclusion to make this palace in a way contemporary The hotel has always worked for example with Charles Jouffre who is an exceptional upholsterer Who worked on the curtains also worked on the cushions My meeting with Charles Jouffre was about 15 years ago He is someone extremely attentive to listening and very receptive to what people wanted to do with a place I think today it's the one that has best understood what the Meury represents So we're in an absolute gem one of the most beautiful if not the most beautiful suite in Paris And there you've worked a bit everywhere in all the rooms Exactly So the idea was really that from this bed the guest could see all of Paris And the idea is that here one hand you have the view of the Eiffel Tower with the Musée d'Orsay the Louvre Then on the other side it's still quite magical we obviously have the Sacré-Cœur The story of Meury is in a way a love story finally because it all started in 2000 When I started working for Meury which was obviously a place that was still a bit magical and where we had the chance to realize both all the curtains and all the sofas The idea was to always find that connection Between the 18th-century French and modernity And therefore above all not to fall into an excess of modernity But at the same time without being too reckless That was what was fun The idea was to rely on a team of young interior architects who bring creativity They bring a breath of freshness they also step a bit outside established codes So Lally and Berger truly managed to write a new chapter in the history of Hôtel Le Meury Because they thought of something very fresh The idea of this project was to integrate contemporary comfort into an 18th-century interior There for example around us we can see the sofa that is behind us It is a work that was carried out especially with the Jouffre workshops Truly working on the codes and subtleties Detailed 18th-century elements on the sofa while integrating its comfort And that were able to achieve through expertise as do the artisans of the Jouffre workshops Is my salad not beautiful We'll cook it a bit more finely There it will burn a little and that will remain nicely crunchy with a small vinaigrette I think today there is also this tendency to promote the new generation And I think that at Meury they 've always had it I'd say the curiosity or the courage you can call it whatever you want To develop young talents in whom we believed and to whom we gave a chance So I'll take care of the fish You can see the translucent side of the fish In fact these are very delicate fish And we're going to cut it very finely like that These are tagetes Tagetes is actually a herb that has a taste a bit like grapefruit We like flowers actually because there are many flowers that are edible It adds a delicate touch to the dish and it's actually very tasty It's quite fascinating actually to see a hotel like this which is today under the initiative of young people They are almost my age in their early thirties It's quite incredible and today They are at the head of this star one side and on the other have been elected the best bakers in the world with incredible pastries Fruits all more beautiful than the others Every day we await the release of Cédric Grolet's latest fruit by following his Instagram That is spectacular The hotel clearly understood that it was dealing with a new generation and that by calling upon these two talents it was truly turning towards the future and nothing at all towards the past My beginnings at Murice quite smiling I arrived as sous-chef in 2013 When you arrive here as a sous- chef you have so much information to take in and learn and to move as quickly as possible It was extremely enriching because I was learning every day every day After that a year later I was offered The position of pastry chef It was a very beautiful challenge Would you like to try a little bit Oh of course This is the hazelnut praline Here it's simply These are mixed hazelnuts It's liquid because they expelled their fat It's not dry It's slightly sweet but that's only at 15% so basically very very little And a little bit salty I don't know if you feel it It's really good And that is the work of one man or is it the whole team that participates No it's the work of the team It's the team's work Everyone brings their own little note I have him taste it and he says maybe we could put A little more sea salt What if we added a bit of vanilla to make it milder There it's a joint effort We move on to the cream So then the hazelnuts Go ahead decorate What exactly do we need to do Exactly Actually we' re going to cheat a bit I'm here to taste Perfect Just flip the hat into the hazelnuts Oh really Yes Ah handy It's a small production trick There you need to put the hat straight Is that good Yes Perfect When is it nutty it really needs to be kneaded for a very long time to make a very very fine paste It's a gem this hazelnut paste Already in general life I feel pressure to succeed But even more so here at the Murice Hotel it's every day every hour every minute Given the work tool that I have here at Murice I can afford to make pastries They are truly high -end Then when I' m at the restaurant the astronomical I have customer expectations who are going to discover something That they have never seen elsewhere It is a hotel that has always attracted the artistic world It should be known that Dali had his room here He came once a year Every year It was really his favorite hotel And besides the hotel paid tribute to him by naming the restaurant after him The Dalai Lama And this artistic side of the hotel this modern side has continued over the years They want to bring a touch of modernity but one that better reveals the very essence of the hotel What will distinguish the Meurice from another hotel is this welcome this high standard of service that is Franca Holtmann And that It is truly important There are many hotels in the world that completely neglect this aspect The fact that when you come As a guest in a palace you want to be welcomed by someone And Franca truly plays this role and that' s what makes it at the customer experience at The Meurice is truly unique