Majorelle, a restaurant by Charles Masson, opened at The Lowell Hotel on March 15 as the culmination of a three-year reimagining of the privately-owned, 74-room hotel on New York’s Upper East Side. With this sizeable investment, the owners strived to create an even more luxurious experience at the hotel while preserving the familiarity and sense of place that guests have come to know and love at The Lowell.
To take The Lowell into this next phase, the owners brought in GM Heiko Kuenstle, architect Mark Pinney, designer Michael S. Smith, and restaurateur Charles Masson to bring their vision to life throughout the entire property. Michael Smith was first brought in to re-envision the penthouse in 2006, employing his signature pairing of classic design with modern touches. He has since designed many of the rooms and suites and has provided the interior design to furnish the completely new space created by Mark Pinney on the first floor. His goal was to create a space that you felt always existed that is both traditional and fresh.
Pinney and Smith collaborated to create the beautiful spaces for Majorelle, Jacques, the Club Room and the lobby. Architectural elements include dramatic vaulted ceilings and marble columns complemented by etched glass work and alabaster chandeliers. The floor was created from Botticino Classico individually selected blue and white marble blocks from the mountain-side quarry in Botticino, Italy, first opened by the Romans 2000 years ago. Jacques’ Art Deco feel is a nod to the hotel’s 1920s beginning with its metal-framed doors lined with panes of mirror and glass, embossed leather-paneled walls, and Féau & Cie French Oak woodwork. The glass-covered garden’s lush plantings, fountains, and fireplace create a year-round oasis while the Club Room’s inviting lounge-like atmosphere with handcrafted crown moldings, French Oak parquet flooring, and hand-painted paneling give it the air of a private club.
Under the expert eye of Charles Masson and consulting chef Christian Delouvrier, chef Mario Fortuna is creating authentic French dishes with a Mediterranean flair such as thyme roasted chicken and baby vegetable tagine. Majorelle’s is one of the select few kitchens in New York with its own braisiere dedicated solely to preparing fine broths, sauces and soups, and has an oven reserved only for soufflés. Pastry Chef David Carmichael mills his own flour in-house for lighter-than-air petits pains and pastries.