SPassion

Paris j'Adore *****

Food & Beverage

Spa

Pool

Wellness

4/5

Paris j'adore is a haven of peace nestled in the 17th arrondissement of Paris, a place where wellness and relaxation reign. The hotel’s restaurant offers a cozy atmosphere and stunning views of the garden and the fountain of the veranda. Relax and let yourself be pampered with our spa and dinner offer. On the agenda:

A refined dinner with starter and main course OR main course and dessert, accompanied by a glass of wine or a soft
1h30 free access to the spa to end the evening in beauty: Swimming pool, sauna, hammam, sensory showers, ice fountain... it’s up to you!

Come and live an unforgettable experience of relaxation and gastronomy in Paris I adore, where only the present counts. The spa includes:

A 30°C heated pool with infinity jacuzzi
A hammam with essential oils
A red cedar sauna
Two sensory showers
A relaxation room salt cave
An ice fountain

For extra comfort bathrobes, towels, slippers and welcome products will be provided, as well as a locker to store your belongings. Concerning the menu (it can be changed according to the chef’s wishes): Starters

Tuna and avocado tartare, mango and passion, coriander, young pea shoots and soybean sprouts
Forgotten vegetable tartlet, roasted eggplant caviar and chestnuts
Lamb ravioli confit with eggplant brunoise with lemon confit, garlic emulsion and parsley chlorophyll
Mushroom velouté scented with truffle oil, fried organic egg and cecina chips, mushroom shavings

Dishes:

Yellow chicken supreme cooked at low temperature, Colonnata bacon, chiffon of rattes and chestnuts, roasted broccoli, hazelnut sauce
Caesar Salad, Yellow Poultry Supreme, Parmesan Chips, Garlic Croutons, Soft Egg, Caesar Sauce, Sucrine Heart
Simmental braised beef blade, parsnip purée, roasted mushrooms and candied shallots, truffle juice
Linguine lobster "breton", creamy lobster bisque
Frogfish of the day, spinach ravioli with eggplant caviar, roasted salsify
Plate of forgotten vegetables, served on a bed of quinoa, artichoke a la romaine, tuberous chervil emulsion

Desserts:

Unstructured French toast, vanilla ice cream, caramelized pecans, salted butter caramel
Chocolate and Roasted Banana Sphere, Pecans and Hot Chocolate Sauce, Rum Banana Ice Cream
Lemon tartlet with yellow meringue and combawa
Pavlova with seasonal fruits and creamy Frangelico, roasted hazelnuts
Exotic fruit salad, pineapple with hibiscus confit, passion fruit sorbet, mango smoothie

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