Situated opposite the Tuileries gardens at 228 rue de Rivoli (1st), since 1835, Le Meurice was Paris’s first palace intended to welcome guests from Britain. Its reputation is founded on its glorious past, where it was both a “hotelfor kings” and somewhere that had all the eccentricities of the painter Salvador Dalí.
Having been redesigned several times by big names such as architect Jean-Loup Roubert, designer Philippe Starck and his daughter, visual artist Ara Starck, it is one of the Paris’ most internationally-renowned Palace hotels.
Elegant and peaceful, this historic establishment is also highly modern, with an aesthetic mixing classical and contemporary art styles. In 2008, the hotel created the Meurice Prize for contemporary art, which rewards one emerging French artist per year.
Its 160 rooms, 54 of which are suites, have been redesigned by upholsterer Charles Jouffre with the guiding principle of ‘changing everything and changing nothing’.
The most impressive suite, the Belle Etoile Suite, offers 275 m2 of space and a private 7th floor terrace with a unique 360° view over the city.
Equipped with a spa, The Spa Valmont, Le Meurice offers treatments for the body, makeover sessions, a nail bar, a high-tech fitness centre and a full set of relaxation facilities: a Jacuzzi, a sauna and a hammam.
Gastronomic pleasures for all tastes
This Palace hotel offers a range of spaces for dining.
The Restaurant Le Meurice Alain Ducasse, bearing 2 Michelin stars, offers haute cuisine inspired by authentic recipes and with decor inspired by the luxurious Salon de la Paix at the Palace of Versailles.
Unusual but refined, Le Dali provides a typically Parisian dining experience enhanced with subtle Mediterranean flavours and served in a unique setting designed by Philippe Starck. The restaurant also offers a delicious afternoon tea with pastry chef Cédric Grolet at the helm.
Le Meurice is equally renowned for its British-style Bar 228, with its homemade cocktails and its 2 Michelin stars, awarded to the Restaurant Le Meurice thanks to chef Alain Ducasse.