Mandarin Oriental, Paris situated on the esteemed rue Saint-Honoré near Place Vendôme, is the city’s most vibrant hotel, where contemporary Parisian elegance blends with oriental refinement. Inspired by fashion and artistic creativity and underpinned by the brand’s legendary service, this Art-Deco-inspired luxury hotel celebrates the Paris of Today – and Tomorrow. The 96 elegant rooms and 39 spacious suites offer guests an exceptionally stylish Parisian experience with an homage to couture and a celebration of unique art. Located in the fashion heart of the city, the hotel’s most treasured asset is the lush inner garden providing sanctuary from the bustling city and a peaceful dining haven. A wide range of dining options are overseen by acclaimed Chef Thierry Marx, including the two-Michelin starred, fine-dining Sur Mesure; all-day dining Camélia; Cake Shop by Mandarin Oriental; chic cocktail bar and L’Honoré serving cuisine in the lobby alcoves. Finally, the Spa at Mandarin Oriental offers exceptional wellness and relaxation experiences, in a uniquely serene environment with signature Oriental-inspired treatments, an indoor pool and state-of-the-art fitness centre.

FANTASTIC FACTS

Since the 16th century, the site of Mandarin Oriental, Paris has been a Capuchin monastery, a hippodrome, the Cirque Olympique theatre and even a royal riding school.

The two wings of the Art Deco building of Mandarin Oriental, Paris are the work of Charles Letrosne, a distinguished Parisian architect of the 1930s who also contributed to 1937 World Fair held in the city.

The imposing stone bar in the hotel's Bar 8 weighs nine tons and was designed by Agence Jouin-Manku. Intricately assembled from stone quarried in Spain, it originally weighed 50 tons and was cut in Italy by craftsmen working round-the-clock for two months.

The fan that is the symbol of the Mandarin Oriental Hotel Group is a unique haute couture creation by Maison Lesage – the home of French couture embroidery – that took more than 200 hours to make.

To help restore the decreasing bee population, the hotel installed a rooftop beehive. Every year the hotel’s harvest yields more than 40 kg of honey which Executive Chef Thierry Marx and Pastry Chef Adrien Bozzolo use in the hotel’s recipes. Bar 8 also offers signature cocktails made from homemade honey.

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