Where fragrance meets flavor

In the hotel’s Cour d’Honneur, Pastry Chef Matthieu Carlin joins forces with perfumer Sonia Godet, founder of Maison Godet, to translate a bespoke fragrance into something you can taste. Created during a residency in Saint-Paul-de-Vence, the collaboration centers on Une Journée à Paris, a scent imagined as the olfactory imprint of the city. The result is a tea-time experience where scent becomes flavor, unfolding gently, course by course.

The experience unfolds through three pastries, each interpreting a note of the fragrance: linden brings a fresh, green opening; neroli reveals a bright, citrusy heart; and tonka bean lingers as a warm, rounded base.

A savory selection carries the story further, into sun-soaked southern notes: a lobster roll with lemon zest and pomegranate, a crisp gravlax tartlet with bergamot, and house-made focaccia topped with summer vegetables and basil pesto. Floral teas curated by Palais des Thés are served on porcelain from Maison Gien.

Tea Time, Hôtel de Crillon × Maison Godet — May 8 to August 30, 2026. Thursday through Sunday, two seatings. €88 per person.

L’Herbier Secret, a new concept by Chef Alan Taudon

Open to the public for the first time this spring, the secret terrace will host Chef Alan Taudon’s inaugural concept: a four-seat counter set within the hotel’s aromatic herb garden.

The lush space is planted with a variety of aromatic herbs, fruits, and vegetables, while offering a rare, elevated view over the courtyard of the property. Each evening, a single party of four is welcomed for a five-course menu, prepared by the chef himself in an open kitchen just steps from the table.

Taudon’s cuisine is vegetable-led and inspired by the sea, with the experience unfolding at the unhurried pace of a summer evening.

La Table du Chef Alan Taudon — June 12 to July 25, 2026. Dinner, Thursday to Saturday. €250 per person; €140 wine pairing.

Comestibles terrace reimagined by Paul Pairet

Chef Paul Pairet reimagines Terrasse Comestibles, the hotel's leafy inner courtyard, as a breezy summer garden. The new menu leans into shared plates of charcuterie, hummus and tarama, burrata, signature sandwiches and oversized desserts, all paired with rosés from Château Saint-Maur Cru Classé. As summer unfolds—and with this season’s global tournaments setting the tone—a screen will broadcast key matches, offering an elevated way to follow the action.

Terrasse Comestibles — May 4 to October 4, 2026. Daily, noon to 10 p.m.

Concorde terrace : the art of the frozen cocktail

Terrasse Concorde, facing Place de la Concorde, returns with a frozen-cocktail program in an exclusive setting in front of the iconic place: Eiffel Paloma with grapefruit, Concorde Passion Martini with notes of passion fruit, and the Tuileries Basil Smash with lemon and basil.

May 4 to October 4, daily, 5 p.m. to midnight.

Iced pastries cabin: a refreshing, frozen interlude overlooking Concorde

The Iced Pastries Cabin, a streetside summer cabin on the Place, runs June 3 to August 16. Pastry Chef Matthieu Carlin reinterprets his signatures in frozen form — Lemon Tart, Paris-Brest, Raspberry Pavlova, L’Original Iced Cookie (chocolate, caramel) — alongside iced teas by Palais des Thés (Jardin des Bois, Jardin Tropical, Goût Russe 7 Agrumes).

Daily, noon to 7 p.m