Hôtel de Crillon, a Rosewood Hotel, has joined forces with the celebrated chef Paul Pairet on two new culinary venues. 

The landmark Parisian property and the Perpignan-born culinary star have unveiled two collaborations in the form of Nonos and Comestibles, both of which launched this week.

Nonos is a French-style grill that focuses on hearty, traditional cuisine produced using simple yet refined ingredients. Set in a lively, modern dining room, its menu offers both retro and classic dishes spanning seafood, charcuterie and smoked cheeses. 

Nonos, Hotel de Crillon

Comestibles is a more relaxed venue; something of a snack-bar styled as a chic deli. Open all day through midnight, the concept will serve up pastries, cakes, cheeses and charcuterie to both guests and non-guests. 

Pairet, who is known for incorporating advanced technology into his sophisticated gastronomy, has enjoyed a global career that has taken him to Sydney, Hong Kong and Jakarta – and most notably Shanghai, where he won three Michelin stars for his immersive fine-dining restaurant Ultraviolet. 

Nonos, Hotel de Crillon

Images: Victor Bellot