The fine restaurant of this Haussmann-built luxury hotel is a short walk from the Champs-Elysées, not far from Avenue Montaigne; here, Grégory Réjou, a chef with a great track record, works his culinary magic. Located in an inner courtyard beneath a glass roof, the space is reminiscent of a winter garden with its cane chairs. At a remove from prying eyes, you can discreetly tuck into modern seasonal cuisine, such as hay-smoked free-range chicken (volaille jaune des Landes) and root vegetables, or roasted white asparagus with dandelion cream and hazelnut butter.