In the realm of epicurean pleasures, the Fauchon name needs no introduction. As the storied French purveyor of fine foods and spirits extends its reach into hospitality, it is both remarkable and not surprising at all that Fauchon l’Hotel Paris will offer its guests a range of unique gastronomic experiences. "Our philosophy is, we want to go a bit deeper," says Tim Abenhaim, director of food and beverage for the hotel. "We are proud of our French heritage, and of French products, and we want to share that with our guests. At the same time, we want to have a conversation with our guests–find out what they want, maybe what they have always wanted to try, and then work with them to make sure that they are satisfied with their experience."
The conversation starts even before arrival. Guests are asked, by email, what kind of snacks they prefer: sweet, savory, or a combination. When they check in, they will find in their rooms not the usual mini-bar, but the Fauchon variety: a “gourmet bar” with fresh treats prepared in the Fauchon kitchens. Dark chocolate truffles, vanilla and Earl Grey biscuits, hazelnut nougat from Montélimar, mini pots of strawberry rose jam; thyme and goat cheese biscuits, truffle and parmesan shortbreads, and–of course–foie gras. The gourmet bar is replenished daily and, in the unlikely event that there are treats left over at the end of the stay, they can be packaged up for the trip home.
We are proud of our French heritage, and of French products, and we want to share that with our guests.
The indulgence continues at Grand Cafe Fauchon, the hotel’s main dining room, a sparkly space decorated in the signature Fauchon colors of white, gold, and magenta. Tim and his staff have constructed a menu that, as he puts it, "breaks the rules" by eliminating the classic three-course prix-fixe menu and organizing dishes by main ingredient–vegetables, meat, fish, cheese, sweets, and so on. Diners construct their own experience by choosing exactly what they want in exactly the order they want it served. The menu is the same for lunch and dinner, but at dinner every dish is also available in half portions, encouraging diners to share. "This is the way people eat now," Tim says. "It’s fun, it’s fresh, it’s a party."
And for those occasions when privacy is the ultimate luxury, there is room service. But at a Fauchon establishment, the food has to arrive in perfect condition. Enter “in-room chef service”—the full Grand Cafe Fauchon offering, served by a dedicated server who brings each course to the room as it is ready and finishes it tableside so that it is piping hot, ice cold—just right. "If you do not want to go the restaurant, the restaurant will come to you," Tim explains. If the guests prefer, of course, the server can simply bring all the food to the room all at once and then leave discreetly. After all, this is Paris.
