What does one enjoy at a hotel restaurant?
“To be able to eat and drink at any hour.”
“Keep it simple, but well-kept!”
“Full of hotel restaurant classics, those that speak to and please everyone, everywhere.”
“All while taking care to rework them in our approach.”…
The Levha sisters have endless answers to this question. Even before opening Le Servan, and then Double Dragon, they had made their way through hotel restaurants with their parents.
Adrian Gloaguen shares this energy. Even better, he demands it. “The history and the momentum of the Faubourgs convinced me to take over this corner building,” explains the thirty-year-old, who is also the owner of Paradis, Bienvenue, and Beaurepaire. “I feel that it is necessary to create a lively space that takes advantage of this dynamism.”
Today, the hotel is bubbling with the rhythm of the streets and the visits of a clientele that is as bohemian as it is corporate. Tomorrow, his new wave café will attract just as many crowds. His “club” is straight-cut, with crispy chicken. “A jewel of a sandwich!” Tatiana Levha informs us. The oysters are Fines de Claire with lemon, coriander, and rice powder; the “noodle soup” has pork breast, the curry has yellow vegetables and soy rice; and the pepper beef tartare is served with peanuts and match stick potatoes. A selection of carefully chose natural wines are added to this unique menu executed by Oscar Rainaldo, formerly of Le Servan. This is not even getting into the generous breakfast buffet, with both hot and cold dishes.
An address to visit, designed to be “eclectic,” “international,” “festive,” “lively” …: The Café Panache.