Take an exquisite gastronomic journey within the majestic setting of Hôtel de Crillon. Timeless French fare is prepared with inventive touches and exceptional presentation—and proffered with the highest quality of service.
Executive Chef
Boris Campanella
Dedicated to local cuisine and seasonal produce, Chef Boris Campanella draws inspiration from its roots with regional touches from Sicily and Savoy, and tastes and flavors brought to light in association with our Head Sommelier's wine selections.
Head Sommelier
Xavier Thuizat
Renowned for the quality and relevance of his selections Xavier Thuizat has reconstituted the historical wine cellar to create one of the best places for wine in the capital.
In June 2023, Xavier Thuizat, Head Sommelier at the Hôtel de Crillon, A Rosewood Hotel, is officially recognised as one of the best craftsman in the profession as a Meilleur Ouvrier de France award-winner in the Sommelier category.
Xavier Thuizat will help diners choose the wines and number of courses before working together with the Chefs to create a perfect match.
Pastry Chef
Matthieu Carlin
Matthieu Carlin, the Pastry Chef of Hôtel de Crillon, A Rosewood Hotel, showcases his creativity and passion for pastry by creating original and delicious desserts. Before joining the team at Hôtel de Crillon, the Chef worked in renowned and Michelin-starred restaurants in Paris.
Today, he is the talented mind behind all the sweet creations of Butterfly Pâtisserie.
Nonos & Comestibles Chef
Paul Pairet
Born and trained in France, Paul Pairet currently runs several restaurants around the world.
Nonos & Comestibles by Paul Pairet marks the Chef's return to Paris and his first menu creation in France and Europe since the 2000s.
Executive Chef
Boris Campanella
Dedicated to local cuisine and seasonal produce, Chef Boris Campanella draws inspiration from its roots with regional touches from Sicily and Savoy, and tastes and flavors brought to light in association with our Head Sommelier's wine selections.
Head Sommelier
Xavier Thuizat
Renowned for the quality and relevance of his selections Xavier Thuizat has reconstituted the historical wine cellar to create one of the best places for wine in the capital.
In June 2023, Xavier Thuizat, Head Sommelier at the Hôtel de Crillon, A Rosewood Hotel, is officially recognised as one of the best craftsman in the profession as a Meilleur Ouvrier de France award-winner in the Sommelier category.
Xavier Thuizat will help diners choose the wines and number of courses before working together with the Chefs to create a perfect match.
Pastry Chef
Matthieu Carlin
Matthieu Carlin, the Pastry Chef of Hôtel de Crillon, A Rosewood Hotel, showcases his creativity and passion for pastry by creating original and delicious desserts. Before joining the team at Hôtel de Crillon, the Chef worked in renowned and Michelin-starred restaurants in Paris.
Today, he is the talented mind behind all the sweet creations of Butterfly Pâtisserie.
Nonos & Comestibles Chef
Paul Pairet
Born and trained in France, Paul Pairet currently runs several restaurants around the world.
Nonos & Comestibles by Paul Pairet marks the Chef's return to Paris and his first menu creation in France and Europe since the 2000s.
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