The name Fauchon has been associated with culinary excellence since 1886, when Auguste Fauchon opened a luxury food shop opposite the Madeleine church in Paris. Architect Richard Martinet—known for his work on Parisian landmarks such as the Hôtel de Crillon, Hôtel George V, The Peninsula Paris and Shangri-La Paris—teamed with Atelier Paluel‑Marmont to convert two Haussmannian buildings into the 54‑room boutique Fauchon L’Hôtel Paris. The hotel opened in 2018 on Place de la Madeleine in the elegant 8th arrondissement, preserving its original architectural character while introducing bold, contemporary interiors in Fauchon’s signature palette of black, white and vibrant hot pink. That accent color appears on velvet chairs, carpets, awnings and custom pink‑enameled Roche Bobois gourmet bars in guest rooms, which are stocked with complimentary sweet and savory Fauchon delicacies.
© Fauchon L’Hotel Paris
Cuisine plays a central role at this Leading Hotels of the World property. In 2026 Chef de Cuisine Baptiste Limouzin brought his joie de vivre and refined technique—honed under chefs such as Hélène Darroze, Guillaume Goupil and Julien Roucheteau—to Le Grand Café Fauchon, a 152‑seat all‑day restaurant. The café is lively from breakfast through lunch, hosts “Glam’Hours” with curated wines, tea‑based cocktails and elevated small plates, and continues service through dinner. Chef Limouzin’s inventive preparations are available on the terrace with views of the Madeleine and in the more intimate Jardin des Thés.
One distinctive feature of the menu is the use of pink type to indicate dishes that are paired with Fauchon signature products. These accompaniments add distinctive flavor notes—fig compote alongside duck foie gras, strawberry and rose petal jam with smoked salmon, mango chutney paired with roasted asparagus and Basque bacon, or a zucchini spread with goat cheese served alongside snails in black garlic butter—bringing the historic maison’s pantry directly to the plate.
© Fauchon L’Hotel Paris
“FAUCHON products represent an infinite source of new and explosive flavor combinations and pairings which will become the essence of the new cuisine at Le Grand Café Fauchon,” Chef Limouzin explains. He emphasizes premium ingredients and restrained, thoughtful preparation to let each element shine. That approach is evident in creations such as a tender veal cutlet from southwest France—sliced to share and served with vine shoots—a dish that showcases both simplicity and depth of flavor.
Fauchon L’Hôtel Paris blends historic Parisian architecture with modern, high‑impact design and a culinary program rooted in the maison’s legendary pantry. Whether visiting for an elegant breakfast, an afternoon tea in the Jardin des Thés, a lively Glam’Hours or a full dinner service, guests experience a seamless combination of refined hospitality, striking style and inventive cuisine that honors Fauchon’s long gastronomic tradition.