RESTAURANT
For the in-house restaurant, the Hôtel de Nell chose a lavish, liberal, and down-to-earth concept: bistronomy. We have imagined different spaces that can meet all needs in a spirit of luxury, discretion and relaxed quality. Everyone will find what they’re looking for whatever the time of day, every day (except Saturday midday), from 7 a.m. at breakfast, for a bistronomic lunch or dinner, for snacks at the bar until 11 p.m. or for tea around the fire. A glass-enclosed wine cellar elegantly separates the restaurant from a library.
The Chef: Franck Stassinet
BISTRONOMY
After 13 years in Alain Dutournier’s restaurants, in 2016 Franck Stassinet took on the running of the Hôtel de NELL’s kitchens. He revisits good home cooking with a focus on traditional recipes while adding a touch of modernity and drawing inspiration from world cuisine. Away from the media spotlight, he has made generosity a key aspect of his cooking, proposing a menu based entirely on seasonal products.
The Vinotheque
A glass-enclosed wine cellar elegantly separates the restaurant from a library. This anteroom of the bar and restaurant is a place of secluded retreat for hotel, whether for a private dinner or a meeting.
This space can be privatized up to 10 people for your professional meetings and up to 16 people for your lunches or dinners.