Nonos & Comestibles par Paul Pairet takes a convivial approach to French cooking. The dining room centers on familiar recipes interpreted by Pairet, including roasts carved for the table, with cheese and desserts continuing the meal. Lunch and dinner have their own menus, and a separate children's menu is available. The tone is informal and sociable, an important part of the restaurant's identity within this grand building. Comestibles has its own menu alongside the main restaurant, keeping the two parts of the concept distinct.
Jardin D'Hiver serves breakfast and all-day dining in a plush salon setting. Afternoon tea and the work of pastry chef Matthieu Carlin give it a particular identity within the hotel. It can accommodate a full meal as well as a shorter pause over dessert, with soft furnishings and the decorative detail of a palace sitting room. The restaurant also has a dedicated children's menu and a separate afternoon tea for younger guests.
At Butterfly Pâtisserie, cakes and chocolates are presented in an interior inspired by fine jewelry. Carlin's pastries are available to enjoy on site or take away, so the experience is not limited to a seated afternoon tea. It is a distinct pastry address within the hotel, with its own menus for eating in and taking something home.