Updating a Legend
by Staff -- Hotels, 6/1/2007
Conversion, even conversion of a landmark, no longer means putting everything back the way it was. The trend now is about blending old and new to deliver the “wow” factor historical detail can give without sacrificing any of the expected modern comforts.What to save: Architectural details and the major themes of the original style. Renowned Parisian designer Jacques Garcia retained aesthetic concepts that help to marry the interiors to the historic exterior: from suggestions of Napoleonic grandeur to ancient Egyptian exoticism. Although his execution is fresh and new, he concentrated on materials that have said luxury for centuries: marble, mahogany, silk velvet and embroidered leather.
What to change: Technology and anything that enhances guests’ productivity and comfort. Architect Edouard François took advantage of the fact that one of the buildings was not Haussman style and used that to frame interior spaces with modern, double-glazed windows. From the outside, it is integrated seamlessly into a fin de siècle statement but, inside, are all the technological and HVAC comforts of home. General Manager Eric Boonstoppel says pragmatism was the guiding force. Must-haves included: “acoustic comfort,” air conditioning, “the ultimate sound system,” a correctly positioned television screen in the sleeping area and bathroom; a double basin sink; mosaic-lined rain showers that don’t splash, four telephones and “hundreds” of television, music and movie options.
What to add: New services styles; new menu concepts. A butler is a must. So is personalization. The stress on service starts when the reservation is being made. Roses or orchids? Sweet or savory? Milk chocolate or dark? Hard pillow or soft? Classical music or jazz? Guests no longer want one-solution amenities. The same holds true for restaurants—even legendary ones. Patrons will still find the ever-popular Steak Tartare on Le Fouquet’s menu. However, award-winning Master Chef Jean-Yves Leuranguer is fusing “new concoctions” with time-honored French culinary classics “to please every palette”—from “Fouquet’s Fitness” created with the help of dietician Paule Neyrat to ultra-modern combinations such as scallops with passion fruit, soba noodles and baby artichokes to king crab with pumpkin, saffron Arborio risotta and soya caramel. Another must: a spa. “It solidifies our luxury positioning,” says Boonstoppel.
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