3 Perfect Days
Start the day at Epicure, Le Bristol's flagship restaurant, facing the extraordinary garden, enjoying a delectable breakfast of home-made viennoiseries just out from our very own bakery's oven, fresh juices and eggs cooked to your liking. A meal to be relished in this temple of gastronomy in the heart of Paris.
Then head out to see the city in a different light on a river cruise along the Seine in a Riva boat. Glide under Paris’s 37 bridges, as you take in sights such as the Eiffel Tower, La Conciergerie and L’Ile Saint-Louis.
Have lunch at Loulou restaurant or Café Marly under the arcades of the Louvre. On warmer days, the terrace at Loulou is the perfect place to soak up the sun and enjoy magical views of the Eiffel Tower and the Jardin des Tuileries.
Le Palais Royal Restaurant, awarded two Michelin stars, is a culinary highlight not to be missed.
Shopping & pastries
Continue your day with a promenade along the Rue du Faubourg Saint-Honoré and admire the window displays at Hermès, Lanvin, Baccarat, the bookstore Lardanchet and the Basque berets at Laulhère – the perfect opportunity to pick out some souvenirs. Continue along the Rue de la Paix to the breathtaking Place Vendôme, home to the most prestigious jewellery houses in the city. Stop to discover the Musée Chaumet, where some of these priceless creations come to life. On your return to the hotel, pass along the Rue Cambon, where Coco Chanel set up her very first boutique.
Back at the hotel, take a moment to relax in the magnificent pool on the sixth floor, with sweeping views over the famous Parisian skyline. Spa Le Bristol by La Prairie offers an exclusive menu of bespoke treatments with products from the natural skincare brand Tata Harper – the ultimate in pampering.
Jules Verne restaurant
Once you are fully refreshed and relaxed, it’s time to take your trip to new heights with dinner at one of the most iconic spots in Paris – the Eiffel Tower. Enjoy an unforgettable evening while dining at the renovated Jules Verne restaurant, masterminded by chef Frédéric Anton.