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
Son and grandson of the oldest butcher's shop in the Marais, Yoni Saada has always had a foot in the kitchen. Having worked in the kitchens of Yannick Alléno at the Hôtel Meurice, William Ledueil at the Bouquinistes and Frédéric Anton at the Pré Catlan, he opened his first restaurant at the age of 25. His dynamism and talent will lead him to the Top chef show, to the opening of a semi-gastro restaurant and then to the creation of the best street food with his Bagnard project, elected project of the year by Gault & Millau. . Today, he opens at the Hotel de Nell, a sunny restaurant that looks like him….
Le Bar
