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JANVIER

FEVRIER

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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

Le Bar de l'Hotel de Nell

Under the Canopy

Whether settled under the glass roof on a sunny day or comfortably nestled by the fire in winter, you will thoroughly enjoy the refined, friendly ambiance of the Hôtel de Nell bar. A meeting place, a living space, from morning breakfast to tea time to cocktail hour, the bar-lobby is open all day long and can satisfy thirsts and hungers of all sizes.

The Vinotheque

Le petit-déjeuner

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.

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