Fauchon Hospitality sets plans for first hotel in Paris

Fauchon L’Hôtel Paris, France. Photo credit: Fauchon Hospitality

Paris’ delicatessen chain Fauchon is set to enter the hospitality industry on Sept. 1, 2018 with the opening of its first hotel Fauchon L’Hôtel Paris under the Fauchon Hospitality company.

The 54-room property—already a member of The Leading Hotels of the World—is on the Place de la Madeleine in Paris. Fauchon Hospitality is jointly operating the hotel with Paris’ Esprit de France. Fauchon L’Hotel Paris, which will be designed by architect Richard Martinet, will be the model for all future developments and team training worldwide. 

The Fauchon L’Hôtel Paris is the brand’s first step into the hotel industry following the creation of Fauchon Hospitality this year. “The strategy is to establish a portfolio of Fauchon L’Hôtel branded properties, with a goal of 20 hotels over the next decade. With Fauchon’s legacy in all aspects of the culinary industry, it is a natural next step to open our own hotels. It has been essential for us to define a concept that truly sets us apart, so we are not just another hotel brand,“ Jacques-Olivier Chauvin, president and CEO of Fauchon Hospitality, said in a statement.


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The group is currently in talks to open hotels in Doha, Qatar and Kyoto, Japan. Fauchon plans to partner with a major European hotel company for the brand’s expansion in Europe along with a major U.S. hotel operator to bring the brand to the U.S. However, Samy Vischel, Fauchon Hospitality’s EVP and GM, did not name these major companies.  

Fauchon’s focus markets include countries where the company is well known (Europe, Japan, Middle East and Eastern Asia) and countries or cities where Fauchon Hospitality’s target customer is located (Los Angeles, Miami and New York in the U.S., the UK, Brazil and China).

For the group’s future developments, Fauchon plans to partner with highly recognized regional management companies to jointly operate Fauchon hotels. The new properties will have an emphasis on the F&B side of the operation.

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