At the Park Hyatt Paris-Vendôme, Pur’ achieves the heights of French gastronomy under Michelin-starred Chef Jean-François Rouquette. The hotel enlisted architect Hugo Toro to transform the former restaurant into a true haven of refinement, evoking the feel of a private residence. The decor, thoughtfully curated, navigates between raw and precious materials like stained oak and ochre lacquer. The main room, dominated by an eight-meter fireplace, embodies the warm spirit Chef Rouquette wanted to impart, a poetic nod to the sacred fire of cooking. The “library,” with its amber lights and deep-toned wall panels, creates a cozy, elegant cocoon, while the “winter garden” reveals itself as a hidden gem, with custom Murano glass chandeliers, pleated drapes, and glass partitions that invite discovery and contemplation. Jean-François Rouquette’s cuisine reaches its peak here. A fixture at the Park Hyatt for 22 years, Rouquette, deeply connected with his patrons, offers pure, gourmet, and sincere dishes crafted as gustatory works of art. His menu, constantly evolving, honors seasonal products like truffles and local artisans. Guests savor the raw scallops, oven-baked wild turbot, and crisp-tender sweetbreads. Rouquette’s emphasis on slow cooking and fermentation brings out the nuanced essence of each ingredient without masking their true flavors. He is joined by his trusted sous-chef Ai Okabayashi and Naraé Kim, awarded Pastry Chef of the Year by Gault & Millau 2024.
