Hotel Fouquet’s Barrière, Paris
We recently had the pleasure of attending a reception for Hotel Fouquet’s Barrière at Daniel in here New York City. General Manager Eric Boonstoppel and Director of Sales and Marketing Marjane Sabétian were there to extend an invitation to American travelers to stay at the luxurious “palace hotel.” (www.fouquets-barriere.com)
A palace hotel is a property that fits into the “grand Parisian” style of hotel. That is, it provides luxury, as well as high service and modern facilities. Hotel Fouquet’s Barrière is one of seven palace hotels in Paris (the others being, Le Bristol, the Crillon, the Four Seasons George V, Meurice, the Ritz and Plaza Athenée). Hotel Fouquet’s Barrière is the first to open since George V opened in 1928.
If you’re thinking of staying at Hotel Fouquet’s Barrière, we say you couldn’t ask for a better location: It’s on the corner of the Champs Elysèes and the Avenue Georges V. It has 65 luxury rooms and 42 suites and the view from many of these rooms is that of the Arc de Triomphe or the Eiffel Tower. Right across the street is the new Louis Vuitton mega store.
What else is good? Inside, guests will find a combination of styles, colors and textures, combined to create a glitzy, posh, yet intimate ambiance. Marble, gilt, velvet, silk, mahogany and embroidered leather combine seamlessly with technology, such as Wi-Fi and MP3 and iPod docking stations. Rooms are decorated in rich colors of gold, copper and ivory and have adjustable lighting, and triple-glazed double windows make the rooms sound-proof. The bathrooms have double sinks, bathtubs with Jacuzzis and steam showers. Personal butlers and the concierge staff will attend to guests’ every need. The on-site U Spa offers a variety of treatments.
Tip: We hear that the focal point of Hotel Fouquet’s Barrière is its restaurant, Le Fouquet’s, a Paris landmark since 1898. Within a few years of its opening, Le Fouquet’s became Paris’ most glamorous restaurants and “the” place to be seen. A restaurant patron could often be treated to star sightings and the stars would often go there to attend movie premiers. In 1990, it was officially made a landmark.
Hotel Fouquet’s Barrière did well in choosing Daniel (www.danielnyc.com) as the site for its reception. Chef and owner Daniel Boulud’s refined French cuisine uses market-fresh products and creates a meal that is both art and sustenance. We started with white asparagus from Provence, then moved on to Alaskan Wild King Salmon in Spring Vegetable Broth and Lemon Verbena Cream, which was delicate and light. The Poularde with Oregon Morels, Louisiana Crayfish and Spring Peas was tender and flavorful, and we were treated to an array of desserts, from mousses and sorbets to miniature chocolates, madeleines and petit fours. Set in a rich Venetian Renaissance style ambiance, Daniel (danielnyc.com) is the place for a luxurious meal in New York.
— Roberta Roberti
Hotel Fouquet’s Barrière photo by Eric Cuvillier.