After four years of painstaking restoration, the Hotel de Crillon, a Rosewood Hotel, will write a new chapter in its history.
Renovating a National Treasure
In March 2013, Hôtel de Crillon closed its doors to embark on a major renovation to further enhance the majesty and elegance of this exceptional establishment, while conserving the spirit of its prestigious 18th-century edifice. Inspired by its glorious history, respectful of its traditions and faithful to its character, the restoration will add a contemporary polish to the hotel.
Under the guidance of renowned architect Richard Martinet, the artistic director Aline d’Amman and three Paris-based decorators — Chahan Minassian, Cyril Vergniol and Tristan Auer — have created a rich tapestry of sophisticated interiors. When Hôtel de Crillon reopens, it will offer incomparably luxurious accommodation, historic reception rooms and an inviting array of new restaurants and bars.
To enrol in the philosophy of Rosewood Hotels & Resorts, we worked with bold and unique talents on this exceptional renovation project
The Hotel de Crillon will above all retain the spirit of a large residence, designed to receive with elegance and conviviality. Henceforth, its 124 rooms and suites, and its three historic ballrooms, coexist with new spaces necessary for travellers from the 21st century: spa, swimming pool, hairdresser for women and a space dedicated to men.
Hôtel de Crillon is more than just one of the world’s most majestic hotels; it is an historic landmark that personifies the poise, elegance and spirit of Paris. Originally built in 1758, Hôtel de Crillon enjoys an unrivalled position overlooking the Place de la Concorde. With its perfectly proportioned, Neoclassical façade and architecture, the hotel was designed to captivate. It has dazzled generations of visitors and played host to some of history’s greatest events. The building has stood through the reigns of two French kings, the French Revolution, the rise and fall of the Napoleonic Empire and the birth of the League of Nations.
In 1758, King Louis XV commissioned the greatest architect of his day, Jacques-Ange Gabriel, to build twin structures overlooking the Place de la Concorde. The result was a masterpiece of 18th-century architecture. Behind one of the facades rose a sumptuous private residence decorated by the era’s finest artists and craftsmen. Such are the origins of the Hôtel de Crillon, created to host the world’s great ambassadors. Long owned by the illustrious family of the Counts of Crillon, this private mansion was transformed into a luxury palace hotel in 1909 under the impulse of architect Walter-André Destailleur.
Karl Lagerfeld, a big fan of the 18th century, has put his name to two Signature suites and one guest room. Louis Benech, the landscaper who has, among other things, partly redesigned the famous Tuileries gardens and the water theatre of the Château of Versailles, has enchanted the Crillon Hotel, redesigning its green spaces and adding the necessary olfactory and floral notes.
Our will and our desire is to update and rethink the history, the culture and the specificities of the Hotel de Crillon, and enhance its place within the city of Paris
As Gastronomy is an integral part of France’s heritage, classified by UNESCO, the Hotel de Crillon has renewed its confidence in Christopher Haché as head chef, alongside Justin Schmitt, chef of the Brasserie d’Aumont and Jérôme Chaucesse, head pastry chef. During their four-year break, these professionals have acquired new knowledge and opened their horizons.
Christopher Hache, head Chef of the Hotel de Crillon, has travelled the world to meet such star Chefs as the renowned American Chef Thomas Keller, and Yoshihiro Murata, a leading expert in Kyoto, giving him the opportunity to be enriched by different culinary approaches.
Justin Schmitt, Chef of the Brasserie d’Aumont at the Hotel de Crillon, fond of art, has refined his style thanks to his colleagues at Rosewood Hotels & Resorts in London and the Carlyle, A Rosewood Hotel, legendary New York address.
Jérôme Chaucesse, head pastry chef at the Hotel de Crillon, who places design and elegance at the service of taste, prepared and the won of the MOF pastry confectioner award, (Meilleur Ouvrier de France) in 2015. Ambassador of French savoir-vivre, recognised worldwide, he thus added a new string to his bow.
“To enrol in the philosophy of Rosewood Hotels & Resorts, we worked with bold and unique talents on this exceptional renovation project. Our will and our desire is to update and rethink the history, the culture and the specificities of the Hotel de Crillon, and enhance its place within the city of Paris” underlines Marc Raffray, General Manager of the Hotel de Crillon, A Rosewood Hotel.