The Lancaster Hotel
Changes are in full swing at the Lancaster Hotel in Paris. To complete the renovation of rooms and suites that took place in February 2012, the Lancaster Hotel has recently furnished a new look to its gastronomic restaurant, La Table du Lancaster.
Elegantly arrayed in tones of taupe, gold, and sand, the decor in La Table du Lancaster remains faithful to the identity of the hotel and preserves a certain orderly classicism within an ambiance that is at once friendly and inviting.
As with the room decorations, flowers have served as the unifying thread across the renovation. One can find them stylized along the floor, with large motifs in tones of sand, taupe, and gold, to provide an echo to the contemporary Maxalto chairs, as well as to the large round benches in the style of Louis XVI that have been tailor-made and refurbished with golden velvet from Lelièvre. Two large rose windows in the shape of camellias adorn the ceiling and highlight the magnificent golden chandeliers from Murano, unique pieces that were designed especially for the space.
The decor and the art of the table reinterpret the French art of welcoming and convey a warm, refined atmosphere.
Entirely rethought, luminous, and refined, this new space sublimates the award-winning cuisine of Chef Julien Roucheteau, who offers cuisine that is elegant, contemporary, and above all, worth savoring.
During this period of renovation, I was able to exchange views with the chef on his vision of the art of welcoming and ask him about how he has applied this art to the Lancaster.
What is your definition of the French art of welcoming? How does it manifest itself in your restaurant, La Table du Lancaster?
“It represents a chance to share our expertise and bring about an exchange of culinary tastes with our clients. Above all, it is about bringing pleasure through good food, warm reception, kindness, a pleasant table, and small attentions that people don’t expect. These allow for the discovery of products, appellations, producers, and wines.
I love that the atmosphere is friendly, laidback—but also elegant and refined. What we ask for most from our team is to remain attentive without making too much of a fuss.
Upon arriving, a client can choose to sit in the new Lancaster Bar and enjoy an excellent aperitif or cocktail peacefully in the lounge. The advantage of having young staff-members in this room is that it allows for an ambiance that is simpler and more relaxed.
The table is elegant while remaining discreet, the tablecloths and the plates avoid being ostentatious, and the food is showcased for its appearance, its taste, and its harmony of flavors.”
Laurent Delporte, an editor and conference speaker, is a strategic expert in the sector of hotels. A visionary, he brings his unique look on hotels in service to the decision-makers in the industry, whether to enhance the development of new projects or strategic visions.
Laurent has visited and audited over 350 hotels across the world and also participates in mystery visits to provide quality control for the world’s finest hotels.