{"id":2061746,"date":"2026-06-17T17:48:19","date_gmt":"2026-06-17T15:48:19","guid":{"rendered":"https:\/\/www.luxsure.fr\/2026\/06\/17\/cheval-blanc-paris-palace-2026-architecture-by-marino-artisanal-craftsmanship-and-six-michelin-stars-at-la-samaritaine\/"},"modified":"2026-06-17T17:51:32","modified_gmt":"2026-06-17T15:51:32","slug":"cheval-blanc-paris-palace-2026-architecture-by-marino-artisanal-craftsmanship-and-six-michelin-stars-at-la-samaritaine","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2026\/06\/17\/cheval-blanc-paris-palace-2026-architecture-by-marino-artisanal-craftsmanship-and-six-michelin-stars-at-la-samaritaine\/","title":{"rendered":"Cheval Blanc Paris Palace 2026: Architecture by Marino, Artisanal Craftsmanship, and Six Michelin Stars at La Samaritaine"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>TRIAGE \u2014 STEP 1<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>GOOD GRAIN<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\"><em>Architecture and the Built Environment<\/em><\/p>\n\n<ul class=\"wp-block-list\">\n<li>La Samaritaine Building, a Historic Monument\u2014Art Deco architecture designed by Henri Sauvage nearly a century ago<\/li>\n\n\n\n<li>Five years of construction<\/li>\n\n\n\n<li>Architects: Peter Marino (interior design\u2014first hotel project, 16,000 m\u00b2) and \u00c9douard Fran\u00e7ois<\/li>\n\n\n\n<li>Facade: straight-line \u201cParquet de glace\u201d patterns, hexagonal medallions with stylized floral motifs, gilded metal spikes, floor-to-ceiling windows<\/li>\n\n\n\n<li>Quote from Peter Marino: <em>\u201cAt Cheval Blanc Paris, you\u2019ll feel all the energy and vibrancy that the present moment brings. Live in the moment, intensely.\u201d<\/em><\/li>\n\n\n\n<li>Facade artwork: Jean-Michel Othoniel, <em>\u201cLes Fleurs de la Passion<\/em>, <em>\u201d<\/em> a 17-meter bas-relief made of metal, glass, and gold \u2014 quote: <em>\u201cCheval Blanc Paris is a house steeped in poetry, where art and life intertwine.\u201d<\/em><\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><em>Interior Design \u2014 Craftsmanship and Materials: A Comprehensive Guide<\/em><\/p>\n\n<ul class=\"wp-block-list\">\n<li>About twenty pieces of marble, leather, parchment, and hand-patinated paintings<\/li>\n\n\n\n<li>Lithographs by Sonia Delaunay on lemon tree wood<\/li>\n\n\n\n<li>&#8220;Blue Canvas&#8221; by Georges Mathieu \u2014 reception area<\/li>\n\n\n\n<li>Stair railing commissioned from Claude and Fran\u00e7ois-Xavier Lalanne<\/li>\n\n\n\n<li>Straw marquetry wall \u2014 Lison de Caunes, strands joined one by one, edge to edge<\/li>\n\n\n\n<li>Marble and Plaster Pendant Lights and Bedside Lamps \u2014 Philippe Anthonioz<\/li>\n\n\n\n<li>Cast-Iron Bar \u2014 Ingrid Donat<\/li>\n\n\n\n<li>Metal Weavings \u2014 Sophie Mallebranche<\/li>\n\n\n\n<li>Sculptural Furniture \u2014 Andr\u00e9 Dubreuil<\/li>\n\n\n\n<li>Chandelier \u2014 Laurence Montano<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><em>Capacity and Spaces<\/em><\/p>\n\n<ul class=\"wp-block-list\">\n<li>72 rooms: 26 guest rooms and 46 suites<\/li>\n\n\n\n<li>Rooms starting at 45 m\u00b2 \u2014 all featuring a floor-to-ceiling window<\/li>\n\n\n\n<li>Hanging garden on the 7th floor: 650 m\u00b2<\/li>\n\n\n\n<li>Swimming pool: 30 meters (hotel) + 12.5 meters (the apartment)<\/li>\n\n\n\n<li>The Apartment: 1,000 m\u00b2, 8th and 9th floors, 7 bedrooms, panoramic terrace, screening room<\/li>\n\n\n\n<li>Private club: 65 members<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><em>Gastronomy \u2014 Verified Chefs and Verifiable Data<\/em><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Arnaud Donckele: chef at Pl\u00e9nitude (1st floor) \u2014 three Michelin stars in 2022; Gault&amp;Millau \u201cChef of the Year\u201d in 2020; also chef at La Vague d\u2019Or at Cheval Blanc St-Tropez (three Michelin stars in 2013) \u2014 quote: <em>\u201cThe essential ingredients of a recipe are heart and affection: cooking is an act of love and generosity.\u201d<\/em><\/li>\n\n\n\n<li>Maxime Fr\u00e9d\u00e9ric: pastry chef, originally from Normandy, specializing in wheat and flour<\/li>\n\n\n\n<li>Le Tout-Paris (7th floor): brasserie, one Michelin star in 2024<\/li>\n\n\n\n<li>Hakuba (ground floor): Japanese cuisine, two Michelin stars; Omakase concept \u2014 Chef Takuya Watanabe; sake selection by Emmanuel Cadieu<\/li>\n\n\n\n<li>Langosteria (7th floor): Italian restaurant \u2014 Enrico Buonocore, a leading name in Italian cuisine since 2007; ingredients sourced directly from producers<\/li>\n\n\n\n<li>Total: four restaurants, including one with three stars, one with two stars, and one with one star<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><em>Perfume and Uniforms<\/em><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Home Fragrance: Fran\u00e7ois Demachy, former Head Perfumer at Parfums Christian Dior \u2014 two original fragrances, \u201cpowdery and woody\u201d \u2014 quote: <em>\u201cHow can Paris be interpreted through a fragrance? That\u2019s the question I asked myself. And very quickly, the idea of creating two fragrances became obvious, given how multifaceted the city is.\u201d<\/em><\/li>\n\n\n\n<li>Uniforms: Patou by Guillaume Henry; colors: taupe, navy, and black; buttons and linings featuring the &#8220;Parquet de glace&#8221; pattern<\/li>\n\n\n\n<li>Bathroom essentials: Art Deco bottles, two shampoos, and exclusive Leonor Greyl hair masks<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><em>Triggering event<\/em><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Palace designation awarded on June 2, 2026, by Atout France\u2014the same day as the Bvlgari Hotel Paris and the Royal Champagne Hotel &amp; Spa<\/li>\n\n\n\n<li>Cheval Blanc Paris joins Courchevel, St-Tropez, and St-Barth in the Cheval Blanc &#8220;Palace&#8221; collection<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><strong>COLD WEED (spread out)<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>The entire \u201cOde to the Senses\u201d and \u201cEvery Consideration\u201d sections: atmospheric rhetoric, no factual information<\/li>\n\n\n\n<li>Quote from Wilfried Morandini: an institutional framework lacking substantive content<\/li>\n\n\n\n<li>\u201cA multifaceted gem,\u201d \u201cthe thread that ties the meal together,\u201d \u201cpastries like smiles\u201d\u2014empty imagery<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><strong>FORMAT \u2014 STEP 2<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">This dossier is the most comprehensive one covered in this session. It contains: the names of artisans identified by their documented techniques (Lison de Caunes, Sophie Mallebranche, Ingrid Donat), named architects, quotes from designers not affiliated with the press office (Peter Marino, Jean-Michel Othoniel, Fran\u00e7ois Demachy, Arnaud Donckele), precise measurements, and a quantified gastronomic landscape. The <strong>\u201cLe Lieu\u201d<\/strong> format is appropriate (800\u20131,200 words), with sufficient content density to approach the upper limit. The angle is not the \u201cPalace\u201d distinction\u2014it is the fact that a building classified as a Historic Monument served as the setting for what is likely the most ambitious artistic and artisanal commission carried out in a Parisian hotel this decade.   <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>ANGLE \u2014 STEP 3<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">What the press release doesn&#8217;t say: Cheval Blanc Paris is simultaneously a hotel, an art gallery, and a conservatory of the arts and crafts\u2014Lison de Caunes\u2019 straw marquetry wall, Ingrid Donat\u2019s cast-iron bar, and Sophie Mallebranche\u2019s metal weavings coexist alongside acquisitions (Mathieu, Delaunay, Lalanne) within a 16,000 m\u00b2 complex designed by an architect who had never designed a hotel before. The \u201cPalace\u201d designation came five years later\u2014it was time to see if the gamble had paid off. The dominant pillar: <strong>\u201cLa Rigueur du Geste\u201d<\/strong> (craftsmanship and custom commissions), underpinned <strong>by \u201cSoft Power\u201d<\/strong> (the transformation of a department store into a luxury hotel as a symbolic gesture toward Parisian heritage).  <\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<h2 class=\"wp-block-heading\">At La Samaritaine: Peter Marino\u2019s First Hotel Design<\/h2>\n\n<p class=\"wp-block-paragraph\">When La Samaritaine reopened in 2021, after twenty-two years of closure and five years of renovations, Cheval Blanc Paris occupied its upper floors. The building\u2014a Historic Monument with an Art Deco fa\u00e7ade designed by Henri Sauvage\u2014existed long before any hotel project was conceived. The challenge facing Peter Marino, to whom the LVMH Group entrusted its first hotel design spanning 16,000 m\u00b2, was how to work with a setting that predates you.  <\/p>\n\n<p class=\"wp-block-paragraph\">His response is visible from the Louvre platform: the fa\u00e7ade, restored to its original state, with its linear patterns known as \u201cParquet de glace\u201d and its hexagonal medallions featuring stylized floral motifs, extends inward without any break in the design. The gilded metal spikes that capture the light within the glass panels function as a ribbing visible from the street. The floor-to-ceiling windows, in all 72 guest rooms as well as in the restaurants, make the continuity between inside and outside as physical as it is programmatic. \u00c9ric Fratty, Director of Design and Construction, states matter-of-factly: <em>\u201cAll the rooms offer spectacular views and the same attention to detail.\u201d<\/em>   <\/p>\n\n<p class=\"wp-block-paragraph\">The 26 rooms and 46 suites start at 45 m\u00b2\u2014all featuring floor-to-ceiling windows overlooking Paris or the Seine. On the 7th floor, a 650 m\u00b2 rooftop garden offers a 360-degree view. At the rear of the building, the Apartment spans 1,000 m\u00b2 across the 8th and 9th floors, featuring a 12.5-meter private pool and a screening room.  <\/p>\n\n<p class=\"wp-block-paragraph\">What sets Marino\u2019s interior apart is not its size, but the decision to treat the hotel as a collector\u2019s interior rather than a decorative project. Sonia Delaunay\u2019s lithographs are mounted on lemonwood. Georges Mathieu\u2019s blue canvas adorns the reception lounge. The banister for the staircase in the Apartment was commissioned specifically from Claude and Fran\u00e7ois-Xavier Lalanne. These are not works chosen by a committee: each piece reflects a direct relationship between the architect and the artist.    <\/p>\n\n<p class=\"wp-block-paragraph\">The handcrafted work is the least visible yet most meticulous part of the entire project. Lison de Caunes created an entire wall using straw marquetry\u2014straws assembled one by one, edge to edge, a technique passed down from the 17th century. Philippe Anthonioz designed the collection of pendant lights and bedside lamps made of marble and plaster. The bar is made of cast iron by Ingrid Donat. The metal weaves adorning certain walls are by Sophie Mallebranche. These creations cannot be improvised: each piece requires weeks of work, a dedicated workshop, and a level of technical skill unique to its creator.     <\/p>\n\n<p class=\"wp-block-paragraph\">Jean-Michel Othoniel designed the exterior fa\u00e7ade. <em>\u201cLes Fleurs de la Passion<\/em>, <em>\u201d<\/em> a 17-meter bas-relief made of metal, glass, and gold, engages with the Art Nouveau and Art Deco styles of the original building. He notes: <em>\u201cIt\u2019s a place that puts its trust in artists.\u201d<\/em> That statement sums up the project quite well. <\/p>\n\n<p class=\"wp-block-paragraph\">The culinary offering was developed using the same approach of placing specific orders with identified chefs. Arnaud Donckele, Gault&amp;Millau\u2019s \u201cChef of the Year\u201d for 2020, runs Pl\u00e9nitude on the first floor\u2014a three-Michelin-star restaurant since 2022\u2014centered on a philosophy of aged and fermented sauces that he calls his <em>\u201cAbsolues<\/em> \u201d: sabayons, velout\u00e9s, and consomm\u00e9s specially jarred, treated not as accompaniments but as the architectural framework of a dish. <em>\u201cCooking is an act of love and generosity,\u201d<\/em> he says. Donckele\u2019s cuisine is also featured at La Vague d\u2019Or at Cheval Blanc St-Tropez, which has held three stars since 2013\u2014two Palace-rated establishments, one chef.  <\/p>\n\n<p class=\"wp-block-paragraph\">Maxime Fr\u00e9d\u00e9ric, a native of Normandy like Donckele, oversees the entire dessert menu: his specialty is wheat and flour. On the 7th floor, Le Tout-Paris has held a Michelin star since 2024. Hakuba, on the ground floor, boasts two: a Japanese omakase-style restaurant led by Takuya Watanabe, with Donckele contributing the sauces and Emmanuel Cadieu curating the sake pairings. Enrico Buonocore\u2019s Langosteria\u2014a benchmark of Italian gastronomy since 2007\u2014occupies the 7th floor, sourcing ingredients directly from producers. Four restaurants, six Michelin stars in a single building: this concentration is unparalleled in Paris.    <\/p>\n\n<p class=\"wp-block-paragraph\">Two brand-new fragrances fill the House\u2014both created by Fran\u00e7ois Demachy, former Head Perfumer at Parfums Christian Dior. <em>\u201cThe city has many facets<\/em>, <em>\u201d<\/em> he says. One is powdery; the other is woody. The Art Deco bottles in the bathroom echo the building\u2019s lines. The uniforms, designed by Guillaume Henry for Patou, feature shades of taupe, navy, and black with linings in the \u201cParquet de glace\u201d pattern\u2014the same as the fa\u00e7ade.   <\/p>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>Detail \u2014 Lison de Caunes\u2019 Straw Marquetry<\/strong> Recognized as part of the intangible cultural heritage, straw marquetry is experiencing a revival thanks to a handful of workshops, including that of Lison de Caunes. Each strand is split, flattened, and assembled by hand onto a rigid backing. The result is a surface that is both mineral and organic, whose luster changes depending on the angle of the light. Lison de Caunes is among the few artisans who have mastered large-scale contemporary pieces using this technique.   <\/p>\n<\/blockquote>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<p class=\"wp-block-paragraph\">On June 2, 2026, Cheval Blanc Paris was awarded the Palace distinction\u2014on the same day as the Bvlgari Hotel Paris. It joins the other properties in the collection that have already received this honor in Courchevel, St-Tropez, and St-Barth. The distinction is awarded after five years of operation. What it truly measures is whether such a risky gamble\u2014transforming a historic department store into a Palace hotel by entrusting the interior design to an architect with no hotel experience\u2014would hold up over time. Henri Sauvage\u2019s building held a century of commercial history within its walls. Peter Marino turned it into something else entirely. Paris was waiting to see how long it would last.      <\/p>\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"562\" src=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2026\/06\/unnamed-17.png\" alt=\"\" class=\"wp-image-2059424\" srcset=\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2026\/06\/unnamed-17.png 1000w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2026\/06\/unnamed-17-300x169.png 300w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2026\/06\/unnamed-17-768x432.png 768w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2026\/06\/unnamed-17-600x337.png 600w, https:\/\/www.luxsure.fr\/wp-content\/uploads\/2026\/06\/unnamed-17-585x329.png 585w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>TRIAGE \u2014 STEP 1 GOOD GRAIN Architecture and the Built Environment Interior Design \u2014 Craftsmanship and Materials: A Comprehensive Guide Capacity and Spaces Gastronomy \u2014 Verified Chefs and Verifiable Data&hellip;<\/p>\n","protected":false},"author":2,"featured_media":2059425,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30494,30409,70532,30763],"tags":[77896,77900,77898,77897,77899],"class_list":["post-2061746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-wine-en","category-gastronomy","category-restaurants","category-travel","tag-arnaud-donckele-plenitude","tag-paris-2026-palace","tag-peter-marino-hotel-paris","tag-samaritaine-luxury-hotel","tag-straw-inlay-by-lison-de-caunes"],"_links":{"self":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2061746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/comments?post=2061746"}],"version-history":[{"count":0,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2061746\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media\/2059425"}],"wp:attachment":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media?parent=2061746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/categories?post=2061746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/tags?post=2061746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}