Did you know the existence of this hotel in Paris? Nestled in the fashionable and posh quartier of Saint Germain des Près, the Lutetia Hotel is one of the architectural jewels of Paris. 

Built in 1910, it was the first Art Deco hotel in Paris. The elegant façade is the work of two sculptors, Leon Binet and Paul Belmondo (actor Jean Paul Belmondo’s father). Situated in the center of Parisian literary and artistic circles, the hotel has hosted famous painters and writers, such as Matisse, Picasso and Antoine de Saint Exupéry. The famous dancer Josephine Baker, and General de Gaulle have spent their respective honeymoons there.
The Lutetia will celebrate its 100 years in style, with special exhibits throughout 2010. The hotel and the Taittinger Champagne House have joined to produce an exclusive blend, coming from the Grand Cru vineyards. This exclusive blend has been aged for over five years in a cellar. To add an exclusive touch of style, a special candle and pillow mist have been created by the renowned “parfumeur” Parfum d’Empire. Finally, in collaboration with the French post, a commemorative stamp, in limited edition, has been produced.
Make your reservations !!!!!!


You don’t need to be lodged in the Lutetia to take a drink or cocktails in its famous bar….
One of the quintessential French cocktails is the kir…Very simple to prepare, even at home…



Recipe for kir.


82% dry white wine (in France, typically an Chardonnay, Sancerre, Bourgogne Aligoté)
18% crème de cassis (blackcurrant cream liqueur)


Pour “la crème de cassis” directly in the glass. Then pour the wine.
Curiosity: This was Hercule Poirot’s favourite drink (in the novels by Agatha Christie)


To make a “Kir Royal”, we stick to the same proportions but we will use champagne, instead or white wine.





Of course, it is not good to drink without eating something as appetizer, so as French as the kir, the tapenade…..







Tapenade is a kind of purée, made with black olives and capers, finely chopped or blended. It is a typically Provençal dish, generally eaten as an appetizer, spread on bread or a cracker. It can also be used with fish or chicken.


Recipe for Tapenade 


black pitted olives, 100 gr.
garlic, 1 clove, crushed.
capers, rinsed and drained, 1 tablespoon.
olive oil, 3 tablespoons.
anchovy, 1 or 2.
Freshly ground pepper.
A dash of lemon juice.


Put the olives, garlic, capers and the anchovies in a food processor. Process until smooth. Add the oil, little by little, and continue to process until a creamy paste is formed. Finally, add the lemon, pepper to taste.
Refrigerate and use within two weeks.

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