Since the Hotel de Crillon, a Rosewood Hotel, was closed for renovation for four years, I expected it to look completely different when it reopened last summer. It does, from the lighter, traditional-mixed-with modern décor, the reconfigured number of rooms, the reorganization of the salons of the lobby. The gastronomic restaurant, L’Ecrin, is tucked away in the back, almost a secret room, and definitely an intimate one—just 28 seats. Chef Christopher Hache, who became the hotel’s chef eight years ago at the age of 28, regained the Michelin star last month that he had been awarded during his first year as chef but lost during the hotel’s closure. His signature mushrooms combined Japanese Shimeji mushrooms and Parisian mushrooms extracted through an eight hour process into cream, then repopulated with whole mushrooms flavored with black cardamom.

Source: Forbes March 31, 2018 14:48 UTC