Taking Off

TAKING OFF by travel-expert José Berrocoso

As part of The Unbound Collection by Hyatt, a collection of distinct hotels with their own narrative, Hôtel du Louvre sits in the heart of the city's Palais-Royal district, surrounded by the Musée du Louvre, the ComédieFrançaise, the Palais Garnier and Palais Royal. The 164 rooms and suites have been fully redesigned to reflect the hotel's original Parisian style, with high ceilings, elegant moldings, marble floors reminiscent of the Opéra Garnier and chic Parisian furniture. Colorful and evocative illustrations by Emmanuel Pierre lead guests from the rooms to the lobby and dining areas, which are reimagined by renowned architect, George Wong. With its charm and fascinating past, this story-worthy property will inspire guests to visit the City of Lights and create their own one-of-a-kind experience.

Originally opened in 1855 as Paris' first grand hotel, the property is a self-standing central landmark that epitomizes the effervescence of Paris during Napoleon III's empire. The Second French Empire architecture and the modern interior design provide a bold and thoughtful contrast to this extraordinary hotel. It draws inspiration from the personalities that have shaped the hotel's rich history, including Sir Arthur Conan Doyle, Victor Hugo and Sigmund Freud. The hotel's 106 sunlit rooms and 58 suites are set in typical French décor, some of which also offer balconies with views over the Opera Avenue, Comédie-Française and the Louvre Museum. Some of them are filled with remarkable stories from the past. For example, Sigmund Freud wrote his 'Leonardo da Vinci, A Memory of His Childhood' in 1910 in one of the hotel's suites. Also, Camille Pissarro found his inspiration at Hôtel du Louvre while working on eleven paintings depicting the view of the Opéra Garnier. In addition to this colorful past, Emmanuel Pierre's colorful and dreamlike illustrations greet guests as they arrive.

Brasserie du Louvre is the first Parisian 'Brasserie Bocuse' serving traditional French cuisine with recipes developed by Paul Bocuse, known as the "Chef of the Century." The restaurant is part of Bocuse's Restaurants et Brasseries de Lyon which have been embodying Lyon's gastronomy and French expertise for the past twenty-five years.

The menu is just as old-school as the red banquettes and chequered floor, with plats including Lyonnaise classics such as quenelle de brochet and poulet de bresse as well as an excellent veal escalope served with a nutmeg-heavy macaroni gratin.