The Hôtel du Collectionneur invites you to live a daydream inside its luxury Bubble. A transparent case where you can relax and enjoy in complete tranquillity.
Located in the heart of the Patio Andalou, La Bulle features a “Moët & Chandon Gand Vintage” champagne bar, as well as Fauchon tea time. For those with a sweet tooth, you’ll be able to enjoy bites created exclusively by Michelin-starred chefs, as well as desserts created by the head pastry chef and cocktails.
In addition, a gourmet workshop will be reserved for children.
The program for this “bubblesque” event includes:
For lunch, you can sample the classics of luxury hotel bars.
Between 4.30pm and 7pm, Fauchon offers a real “Afternoon Tea” where you can enjoy layers of sweets and delicacies.
From 6pm to 11pm, La Bulle invites you to taste the “fines bubbles” of Moët & Chandon’s “Grand Vintage” Collection. For €45, you’ll be treated to a glass of Grand Vintage 2006 and a plate of five chef’s bites.
For cocktail lovers, expect to pay €24 to discover the creations of the head bartender, including the very surprising “1000 stars”.
Of course, La Bulle du Collectionneur hasn’t forgotten about children. A gourmet snack will be available from €16 per child, on Wednesdays December 10 and 17 only.
The two offers from Hôtel du Collectionneur :
“Bulle de Luxe”:
– One night in a suite with breakfast included
– Champagne and caviar in the room
– A Grand Vintage glass & tapas from the chef in the Bulle
– A Spa treatment for the lady
– A cocktail creation for the gentleman at the Purple Bar
– A gift
From 449€ for two people (two nights minimum)
“Family Christmas:
– One night in a family room with breakfast included
– A selection of gifts for the family
– A Parisian itinerary with “good tips” from the Golden Key Concierge Chef
From €399 for a family – two adults and two children (two-night minimum).
For more information, visit Hotelducollectionneur.com
Practical information:
51-57 rue de Courcelles, 75008 Paris
01 58 36 67 00
La Bulle will be open daily from late November to mid-March.
Cette publication est également disponible en :
