Nonos & Comestibles par Paul Pairet

Nonos & Comestibles par Paul Pairet was born from a desire to reconnect with the energy of a genre once glorified by grand hotels: the French grill, reimagined for a modern city dining room rather than left as a period piece.

Pairet's menu balances timeless technique with a genuinely current point of view, built around live-fire cooking and seasonal French produce rather than a fixed, unchanging classics list. The room itself carries the Crillon's usual sense of occasion without tipping into stiffness, making it as suited to a long lunch as a proper evening out.

Staying at Rosewood Hôtel de Crillon? Book your stay with me for preferred-partner perks.