St-Alban Hotel & Spa
NUMBER OF ROOMS: 47 rooms
CLOSED ANNUALLY: Open all year round
THE STORY: After the eccentric RockyPop Hotel in Ch...
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A weekend in...
France’s most stylish hotels and B&Bs. Something to dream about every Wednesday night.
25hours Terminus Nord
NUMBER OF ROOMS: 237 rooms CLOSED ANNUALLY: Open all year round THE STORY: The German hotel group 25hours decided ...read more
Hôtel La Folie Douce
NUMBER OF ROOMS: 250 rooms CLOSED ANNUALLY: Open all year round THE STORY: The Folie Douce group, who have been br...read more
Brach Paris
NUMBER OF ROOMS: 59 rooms CLOSED ANNUALLY: Open all year round THE STORY: The pitch? A 7000 m2 former post office ...read more
Le Manoir de la Plage
NUMBER OF ROOMS: 6 rooms CLOSED ANNUALLY: Open all year round THE STORY: There’s a chic and cozy feel to this mano...read more
La Maison d'Ambronay
NUMBER OF ROOMS: 4 rooms CLOSED ANNUALLY: Open all year round THE STORY: After running her family’s printing works...read more
Ermitage Hôtel
NUMBER OF ROOMS: 21 rooms and 2 suites with views of the sea CLOSED ANNUALLY: From January to the beginning of A...read more
Hôtel du Rond-Point des Champs Elysées
NUMBER OF ROOMS: 36 rooms and suites CLOSED ANNUALLY: Open all year round THE STORY: This hotel from the 1920s, wi...read more
D'une île
Best country house of 2019 NUMBER OF ROOMS: 8 rooms and suites CLOSED ANNUALLY: Open all year round THE STORY: In ...read more
Les Maisons de l'Hôtel Particulier
NUMBER OF ROOMS: 10 rooms CLOSED ANNUALLY: February 2019 THE STORY: The very chic Hôtel Particulier has expand...read more
Hôtel Monte Cristo
NUMBER OF ROOMS: 50 rooms CLOSED ANNUALLY: Open all year round THE STORY: After the COQ hotel, Hôteliers Impertine...read more
Misincu
NUMBER OF ROOMS: 32 rooms CLOSED ANNUALLY: Open all year round THE STORY: Say goodbye to the wooden bungalows ...read more
Now on Le Fooding
Trouble Obsessionnel Culinaire
Traité du barbecue à l’usage des tout feu, tout flamme
Aujourd’hui, Paul Loiseleur, cofondateur de la grilladerie Melt (Paris 11e et 17e), souffle sur les braises de la saison du barbeuc et vous refile ses charbonneux secrets de fumaison et cuisson. Feu ! C’est l’élément essentiel à la distillation de la vodka Belvedere, qui transforme le seigle et l’eau comme votre bidoche bien sourcée.read more
Restomaton
Dans le kaléidoscope du collectif d’archi-scénographes Uchronia
Aujourd’hui, infiltrez l’univers psyché d’Uchronia, collectif fondé par l’archi Julien Sebban, qui a imaginé certa...read more
Ascendant Fooding
‘Nduja, wasabi, crispy chili : nos prévisions (g)astrologiques très spicy !
Intense, sombre, parfois même sinistre… Bienvenue dans la maison hantée de l’astrologie : la saison du Scorpion ! ...read more