The 37 rooms of the Grand Pigalle Hotel choose liveliness over nostalgia.
The Grand Pigalle Hotel, designed by the Experimental Group, draws upon the image of revival. From the top floor, where beautiful suites are set under the eaves to the ground floor or, rez-de-chaussée, harmonies of deep color evoke the Experimental Group’s unique style.
Inspired by a lifetime of friendship, Romée de Goriainoff, Pierre-Charles Cros and Olivier Bon have spent the better part of the last decade dedicated to hospitality in cocktail bars, wine bars and restaurants, seeking to create a new kind of locale, one that is rich, cultivated, comfortable, and casual.
Opening onto the villas of the avenue Frochot, the private estate where Toulouse-Lautrec once lived, the 37 rooms of the Grand Pigalle Hotel choose liveliness over nostalgia. It is the neighborhood’s contemporary history that is referenced in the interior design of Dorothée Meilichzon (CHZON).
Cosmopolitan par excellence, the Grand Pigalle Hotel is above all, a Parisian address. The ground floor, a space for reception and the wine bar, transforms throughout the day to capture the moods of the city: its desires and incomparable energy – its hedonism like no other. Here, the spirit of “Bed & Beverage” reigns.
(Prices listed here are estimates only & are subject to change)
Does this include catering fees?
Estimated Price Per Head
from $15 to $60
City Tax = 2,53€
Additional Insurance May Be Required Depending On The Event
Celebrations Hosted Here Since
Indoor Venue Space Only
Client Can Select The Caterer Of Their Choice
BYO Permitted – You Can Bring Your Own Alcohol
No Amplified Music Allowed
15 SoPi (Cosy and warm) 14 sqm - Standard, Queen Size bed, Shower, Victor Masse street view
9 Pigalle (Calm) 15 sqm - Superior, Queen Size bed, Shower, Courtyard view
5 Henry Monnier (Charming) 17 sqm - Deluxe Queen Size bed, Shower, Courtyard view
5 Grand Pigalle (Bright and spacious) 20 sqm - Corner, Queen Size bed or Twin beds, Bath or Shower, Avenue Frochot view, private street
3 Under the Eaves (Parisian) 20/26 sqm - Junior Suite, King Size bed or Twin beds, Bath or Shower, Montmartre & Sacré Cœur view
- Specialist barista for coffee lovers
- Barman trained at the Experimental Cocktail Club
- Celebrated restaurant card signed by Giovanni Passerini
The Grand Pigalle Hotel, designed by the Experimental Group, draws upon the image of revival. Opening onto the villas of the avenue Frochot, private estate where Toulouse-Lautrec once lived, the 37 rooms of the Grand Pigalle Hotel choose liveliness over nostalgia. It is the neighborhood’s contemporary history that is referenced in the interior design of Dorothée Meilichzon. From the top floor, where beautiful suites are set under the eaves to the ground floor or, rez-de-chaussée, harmonies of deep color evoke the Experimental Group’s unique style. Every detail is considered for the guests’ comfort and illustrates the experience of eight years of hospitality dedicated to quality service and the realization of the client’s pleasure. Cosmopolitan par excellence, the Grand Pigalle Hotel is above all, a Parisian address. The ground floor, a space for reception and the wine bar, transforms throughout the day to capture the moods of the city, its desires and incomparable energy – its hedonism.
Open in a classically Parisian building, at the corner of rues Victor-Massé and Henry Monnier, the 37 rooms of the Grand Pigalle Hotel embody the revival of this historic neighborhood. Charming rooms under the eaves of the top floor, balconies eying the tree-lined passages of the avenue Frochot, original moldings, fireplaces, aged and textured wallpaper, brass lamps and handles, bathroom tiles… all of this revives the eternal bohemian spirit of this artist-adored Parisian neighborhood. The octagonal design, symbolic even of the form of the South Pigalle quarter, is a leitmotif of décor: custom-made mahogany desks, drawer handles and doorknobs, window frames, wallpaper details, etc. Each of these romantic and light accents evokes the inspiration behind the unique expertise of the Experimental Group: the art of the cocktail. In the corridors, the entertaining thick “martini” carpet designed by the designer Dorothée Meilichzon leads the way to the golden pineapples affixed to the doors, which open into a room replete with cocktail “minibars” and rolling carts.
The Grand Pigalle Hotel is an open book for cultivated travelers, those who know that the elegance of a sojourn is as much about respect for a cosmopolitan Savoir-Vivre as it is for the discovery of strong local cultures.
For such travelers, this is the right place, as the culture of Pigalle is unique to the world.
High speed Wifi – VOIP phone (free calls to more than 40 destinations)
Personnalised satin bed linens
Handmade beds from Brittany
Mini bar (local products and cocktails by the Experimental Cocktail Club)
Front office and concierge
Check in at 14h / Check out at 12h
Late check out on demand
Room service 24/7
Dry cleaning and laundry on request
Awards & Notables
Featured In: Nat Geo Traveller, Grazia, Telegraph, NYC to Paris, Viajoteca, and Elle
Wine & Dine:
Creator of Rino, a tiny restaurant adored by foodies, Giovanni Passerini is considered as one of the most emblematic chefs of the new Parisian generation; a generation of bistros and popular dinettes, which have revolutionized French and international cuisine. Inspired by his Italian origins, Giovanni defends an emotional, sincere, and authentic cuisine, one that respects exceptional products selected from small local and Italian producers.
- View: Street View
- Max Capacity: 45
- Price: Join the party and sign in to view pricing
Eats & Drinks
Food, Restaurants, Cafes, Bars & Lounges
Food, Restaurants, Cafes:
The space of the rez-de-chaussée plays with traditional codes of hospitality. Neither a lobby nor a lounge, it adapts itself to the desires of every customer all day long. From the outside, the façade is entirely clad in wood and stands out against the surrounding buildings. At the corner of the rues Victor-Massé and Henry Monnier, a unique framework “à l’ancienne” sets apart a double-door entrance, created in the spirit of New York, which shapes the transition between the hotel and the life of the neighborhood. Here, Parisians and travelers alike receive the same hospitality. The decoration inspired by Dorothée Meilichzon showcases the whimsical spirit of the Pigalle bohemian. On the parquet floor, dominotier Alexandre Poulaillon designed the contours of a black and gold geometry. Black leather chairs, upholstered sofas, octagonal tables with brass inlay, and harmonies of raw materials and color are put to use, at every hour of the day, to create dozens of combinations to answer the clients’ desires.
Guests are placed at the center of every attention in the Grand Pigalle Hotel. By the way, they but are also invited aboard a Citroën DS (entirely restored by Gilles Drouilly), to discover and enjoy the Experimental Group’s other Parisian locations. With their expertise in the art of mixology, Romée de Goriainoff, Olivier Bon, and Pierre- Charles Cros devised a cocktail menu for the Grand Pigalle Hotel that combines the great classics of the Group’s history with new creations inspired by the bohemian spirit of Pigalle. These cocktails are served in the hotel’s rez-de-chaussée and are offered as room service, along with the wine menu. Here a service is presented akin to the spirit of Bed & Beverage, as illustrated by the cocktail mini-bars.
On the rez-de-chaussée, one relishes in the Italian accent of a wine menu designed by Nicolas Smith, the Group’s sommelier and dishes signed by Giovanni Passerini (founder of Rino) one of the most emblematic chefs of the new Parisian generation. Smoked Buratta, fried pizza, and a cod confit...a new menu with a very contemporary Mediterranean charm, and honors the hotel’s wine cellar, which boasts a selection of Italian wines that have no equal in Paris. From Nero d’Avola de Gulfi to the COS amphorae in Sicily, and from the great wines of Benanti and of Alberto Graci to the slopes of Mount Etna and the Barolos of Burlotto. The fruity accents of the south accompany lunchtime risottos, cheeses, and charcuteries, they complement the lunch, the aperitif, and they complete the harmony of dinner.
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