Hotel Daniel Paris

About Hotel Daniel Paris

Intimate like a private house, the Daniel is decorated in the French XVIII century style, inspired by the art of chinoiserie, blending oriental influences: a beautiful travel dairy throughout the Silk Road. Luxurious Khotan carpets line the hotel foyer, transforming it into an oasis of calm in a bustling city. Tones of almond green and pearl grey hues complement each other. The hand-painted wallpaper, specially made in China by De Gournay, has a floral motif recreating the delicate atmosphere of a Chinese garden. In the rooms, the Toile de Jouy, symbol of the XVIII century French style, portrays an array of exotic images. Chinese boxes, desks and night stands inlaid with mother-of-pearl, fine wooden chests? Each room is furnished with unique pieces, brought back from travels throughout the world.The rooms reflect our passion for travel and culture in all their different facets, blending a palette of almond greens, blue-grays and dusty pinks with Toile de Jouy wall hangings. Nothing but their names invite you to far away lands : Fair of Cairo, Bahia, Toile du Lac, Kipling, Siam? In the bathrooms, Italian marble and Moroccan zellige, combined with the voluptuous rites of oriental beauty are enhanced by natural light. Hand-crafted soaps and bath salts from the Dead Sea offer timeless moments of sensual delights. Jerome Bonnet makes his best to offer a tasting of noble products : Everyday he selects new farmers in order to make us discover the best of each French region. Meat and poultry are chosen by Hugo Desnoyer, the renowned expert of french meat. Vegetables are bought every early morning at the Rungis foodhall?s « Carre » ; the selection of organic goat cheese is brought every week, from Touraine to Paris by the farmer Dominique Fabre?..Throughout a clear and sophisticated menu, the talentuous Jerome Bonnet declines a generous cuisine, easily understandable. He personalizes some traditionnal recipes and creates his own, always harmonious, generous and gourmet ; such as the roasted lobster in a smoked whisky sauce, or the roasted and lacquered pigeon with peas in french style, the autumn vegetables cooked in a truffled pot-au-feu ; and the pink grapefruit supreme on a campari jelly ?.