From sun-drenched breakfast salons to the candlelit intimacy of our late-night bars, Altaris presents a spectrum of Parisian flavor. We prioritize the integrity of the ingredient and the grace of the gesture, ensuring every meal feels like a homecoming.
Brasserie Altaris is the social heart of the hotel — a high-ceilinged, art-filled room where the city comes to see and be seen. Chef Élise Marchand's menu honours the canon of the grand Parisian brasserie while pushing it forward: Dover sole grenobloise, pressed foie gras, a profiterole soufflé that has become a city talking point.
An open-air dining pavilion occupying the seventh floor of Altaris Paris. At sundown, the iron silhouette of the Eiffel Tower becomes a backdrop for Chef Marchand's seasonal terrace menu — lighter compositions designed for the evening air, guided entirely by what arrived at the kitchen door that morning.
The bar at Altaris Paris is a place of quiet ceremony. Behind a counter of veined Burgundy marble, our head mixologist transforms the canon of the classic French cocktail into something precisely contemporary — absinthe rinsed coupes, calvados highballs, and a house Negroni aged in Limousin oak.
In the tradition of the finest Parisian maisons, our ground-floor salon opens at seven. Maître pâtissier Jean-Luc Fontaine's case changes with the season but never with the standard — mille-feuille of exact lacquered layers, kouign-amann pulled from the oven on the hour, and a croissant that has taken four years to perfect.
