Paris · Place de la Concorde
Hôtel de Crillon
Concorde and caramel
The Crillon on the place de la Concorde reopened in 2017 with a pastry kitchen built around Matthieu Carlin, whose tea in the Jardin d’Hiver is one of the calmest in the city.
The eighteenth-century palace on the Concorde, once a private residence and since 1909 a hotel, was restored over four years and reopened in 2017 under Rosewood. Its pastry kitchen, led by Matthieu Carlin, serves tea in the Jardin d’Hiver, a winter garden with a glass roof and a piano, and desserts in the restaurant L’Écrin and the Brasserie d’Aumont. Carlin’s style is generous and French: tarts with big fruit, caramel, a tropézienne, a Paris-Brest with real hazelnut.
The Crillon does not run a street counter, but the Jardin d’Hiver is open through the afternoon without a booking on quiet days, which makes it the easiest palace tea on the right bank.
The signature
A tropézienne cut like a cake
Signature desserts
Signature Desserts: Hôtel de Crillon
At a glance
