TIME TO EAT

 

The restaurant is closed every weekend from Friday evening to Sunday evening inclusive.

We have therefore redesigned and adapted our kitchen in circumstances and we offer a snackings menu that you can nibble on in your room.

Step through the doors of the hotel and discover our new restaurant Les Belles Lettres, welcoming you in a cosy atmosphere every day at lunchtimes and evenings (except Saturday lunchtimes).

In the kitchen, the Chef and his team all pay great attention to detail, and tailor their dishes to the seasons and your personal tastes.

Inspired by the literary trend and women of letters, Les Belles Lettres is the promise of a cuisine of meaning, of a reasoned cuisine, of a wise choice of products (organic, cutting method, local production, etc.), of a menu of excellence in the French way. Our will, to move the lines of restauration of today. Our menu will now vary as the moon changes.

 

Open 7 days a week from 12 noon to 2.30 pm and 7 pm to 10.30 pm (except Saturday lunchtimes)

Outdoor terrace for sunny days

To book, call +33 (0)1 69 35 43 46 or email at lesbelleslettres@bw-paris-saclay.com

 

 

 

TIME TO EAT

SET MENUS

 
Are you looking to organise a group meal? We have several spaces available for private hire, as well as various set menus to suit the tone you want to give to the meal.

Ons, your single point of contact, is here to help you choose.

  BUSINESS MEALS  PRIVATE BANQUETS

 

TIME TO EAT

THE BAR

 

Following to the Government announcements, our bar L'Alizarine will be closed.

You can order on site and have your drink in your room.

Thank you for your understanding.


If you feel like working, sipping on a cocktail or just enjoying a coffee, our bar the Alizarine is open every day from 6.30am to 12pm.

On sunny days, enjoy our outdoor lounge terrasse in the morning, at lunch or at noon !

 

TIME TO EAT

THE CHEF

 
The chef at our restaurant Le Magnolia, Nicolas Thibaut, offers you traditional and seasonal French cuisine. Inspired by his Dijon roots and extensive previous experience in France and abroad (Lyon, Le Touquet, Switzerland and the Antilles), he loves to add his own personal touch to the French cuisine that he adores for its culinary diversity.

A dish for every season! That’s how he likes to cook. The Chef enjoys working with quality meat and fish combined with fresh, seasonal vegetables.

He and his team offer cuisine freshly prepared on the premises. They can also cater for any event, always striving to delight your aesthetic sense as well as your taste buds.

The menu