We also liked the modern sunlit lobby with a glass roof and equally modern rooms with natural light, artistic touch, amenities, friendly staff and gourmet restaurant. Should we return to the area La Demeure du Parc would be at the top of our list.
Class of Accommodation Four Star Hotel
Connectivity There was complimentary WiFi in the rooms and common areas.
General Manager Thierry Durand
Handicapped Access No
Length of Stay One night
Location In the historical center of Fontainebleau, in the Seine-et-Marne Department (www.turisme77.co.uk and www.paris-whatelse.com) of France
Managed SAS Hotel du Parc
Owned Nicole Ivassenko
Pets Allowed No
Size The 27-room 2000 square meter property was two stories tall and employed 24 staff.
Year Opened-Renovated The hotel first opened in a renovated historic building October 2015
Carmen Thelen, a German born French chef, and her colleague, Sophie de Bernardi, pastry chef, led a team of 12. The executive chef, Frédéric Vardon, was cofounder and chef of the Le 39V restaurant in Paris, as well as the quartet of Zinc bistros (Gennevilliers, Paris Opéra, Paris International Golf Club, Courchevel 1850). Prior to Chef Thelen’s arrival at La Table du Parc, she worked by his side at Le 39V in Paris, and Zinc des Neiges Courchevel 1850. The menu was designed to vary with the seasons, to take advantage of the freshest produce.
During our activity filled stay we had a tasting menu dinner and breakfast. Both were outstanding. Breakfast was a satisfying combination of buffet and a la carte options with deli meats, eggs, breads and pastries, fresh fruit, fresh juice, coffee, tea and hot chocolate.
The dinner dishes were refined, well prepared and presented artfully while the service was attentive and warm. For dinner we began with kalamata olive bites and lovely chilled cocktails. There were two types of bread while we waited for our meal. A palate teaser with individual servings of beet root, fish cream and duck terrine followed. There was Warm white asparagus with sabayon and citrus sauce and Marinated beef with vegetables. Next, my dinner partner had a smoky lamb dish and I had Saint Pierre fish (slightly overcooked, not a favorite). For dessert we had Grand Marnier Souffle with blood orange shavings and blood orange sauce, a memorable dish and a favorite. For post dessert there were almond clusters, diamond lemon bites and chocolate nibbles.
Facilities There was a gourmet restaurant and a bar on the ground floor.
Other The hotel received the 2016 Biosphère Ecoutourisme, a label from United Nations, through the Chamber of Commerce and Industry of Seine et Marne.