PUR’: Discreet Elegance

TAOP Staff /

Inside the doors of Park Hyatt Paris-Vendôme and hidden from plain sight is Michelin starred restaurant PUR’ headed by acclaimed chef Jean-François Rouquette since 2005.

A refined and elegant interior with plush fabrics and dimmed lighting, restaurant PUR’ offers a space of comfort, intimacy, and romance. Guests are invited to peer into the energy of the dinner service, as the kitchen’s open plan naturally sets a stage for the staff’s fluid movements – a concept and design unique to this sort of setting.

While the Park Hyatt Paris-Vendôme has its many charms, its restaurant PUR’ is its hidden gem.

Park Hyatt

Interior of PUR’ at Park Hyatt Paris-Vendôme. © Park Hyatt

Park Hyatt

Interior of PUR’ at Park Hyatt Paris-Vendôme. © Park Hyatt

Park Hyatt

Half-salted butter pan-sautéed filets of John Dory fish with nasturtium flowers mimosa, saffron, savora, and baby leeks by chef Jean-François Rouquette of PUR’ at Park Hyatt Paris-Vendôme. © Park Hyatt

Park Hyatt

By chef Jean-François Rouquette of PUR’ at Park Hyatt Paris-Vendôme. © Park Hyatt

Park Hyatt

Blancmange | Lemon and muscovado sand cake with sweet spices at PUR’ of Park Hyatt Paris-Vendôme. © Park Hyatt

Park Hyatt

Seared foie gras, green beans, quinoa, and horseradish yogurt by chef Jean-François Rouquette of PUR’ at Park Hyatt Paris-Vendôme. © Park Hyatt

Park Hyatt

Green asparagus, smoked corn zabaglione and black truffle dressing by chef Jean-François Rouquette of PUR’ at Park Hyatt Paris-Vendôme. © Park Hyatt

Park Hyatt

The Bond | Grand Cru Ecuador chocolate, cocoa butter, and chocolate ganache perfumed with Indian wood peels at PUR’ of Park Hyatt Paris-Vendôme. © Park Hyatt

Park Hyatt

Strawberry cheesecake by pastry chef Jimmy Mornet of PUR’ at Park Hyatt Paris-Vendôme. © Park Hyatt