PARIS
NEW BRIDGE
THE ART OF RECEIVING
The ritual of coffee at the counter, the pleasure of breakfast with a freshly baked brioche or, at any time of the year, a slice of Panettone, the delight of a refined lunch. And again, the delicacy of an afternoon tea and the whim of a glass of Covino for an aperitif, accompanied by a proposal from the Chef. Perfect breaks in an elegant place where the guest is surrounded by special attention and by our Masters, at the service of the Art of the Table
THE ART OF RECEIVING
The ritual of coffee at the counter, the pleasure of
breakfast with a freshly baked brioche or, at any time of the year,
a slice of Panettone, the delight of a refined lunch. And again, the
delicacy of an afternoon tea and the indulgence of a glass of Covino for
aperitif, accompanied by a proposal from the Chef. Perfect breaks in one place
elegant where the guest is surrounded by special attention and ours
Masters, at the service of the Art of the Table
THE ART OF RECEIVING
The ritual of coffee at the counter, the pleasure of breakfast with a freshly baked brioche or, at any time of the year, a slice of Panettone, the delight of a refined lunch. And again, the delicacy of an afternoon tea and the whim of a glass of Covino for an aperitif, accompanied by a proposal from the Chef. Perfect breaks in an elegant place where the guest is surrounded by special attention and by our Masters, at the service of the Art of the Table
THE ART OF RECEIVING
The ritual of coffee at the counter, the pleasure of breakfast with a freshly baked brioche or, at any time of the year, a slice of Panettone, the delight of a refined lunch. And again, the delicacy of an afternoon tea and the whim of a glass of Covino for an aperitif, accompanied by a proposal from the Chef. Perfect breaks in an elegant place where the guest is surrounded by special attention and by our Masters, at the service of the Art of the Table
THE ART OF RECEIVING
The ritual of coffee at the counter, the pleasure of breakfast with a freshly baked brioche or, at any time of the year, a slice of Panettone, the delight of a refined lunch. And again, the delicacy of an afternoon tea and the whim of a glass of Covino for an aperitif, accompanied by a proposal from the Chef. Perfect breaks in an elegant place where the guest is surrounded by special attention and by our Masters, at the service of the Art of the Table
THE ART OF RECEIVING
The ritual of coffee at the counter, the pleasure of breakfast with a freshly baked brioche or, at any time of the year, a slice of Panettone, the delight of a refined lunch. And again, the delicacy of an afternoon tea and the whim of a glass of Covino for an aperitif, accompanied by a proposal from the Chef. Perfect breaks in an elegant place where the guest is surrounded by special attention and by our Masters, at the service of the Art of the Table
