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FUACHON, a French gourmet food and delicatessen company, will make its foray into the hospitality market with the Sept. 1 opening of its first luxury boutique hotel, FAUCHON L’Hôtel Paris. The 54-room, five-star property will be designed by architect Richard Martinet and will mark the first of 20 hotels the company aims to open over the next decade.

A key aspect of the brand’s guestroom experience is the in-room Gourmet Bar, FAUCHON’s take on the traditional minibar that will provide guests with a selection of complimentary products. Other highlights include what project participants describe as “dynamic food and beverage operations, a modern brand design, a range of in-room gourmet services and curated local experiences.” The Paris property opening will be jointly managed by Esprit de France and will set the standard for future developments, according to FAUCHON. 

The company’s hospitality organization was created earlier this year and is headed by Jacques-Olivier Chauvin as president and ceo. Chauvin, who formerly served as ceo of Relais & Châteaux and senior vice president with Van Cleef & Arpels, is spearheading the effort to leverage the brand’s 130-year-old history.

“The strategy is to establish a portfolio of FAUCHON L’Hôtel branded properties, with a goal of 20 hotels over the next decade,” says Chauvin. “With FAUCHON’s legacy in all aspects of the culinary industry, it’s a natural next step to open our own hotels. It’s been essential for us to define a concept that truly sets us apart, so we’re not just another hotel brand.”

To boost its global expansion, FAUCHON’s target markets include countries where its identity is well known (Europe, Japan, the Middle East and Eastern Asia), as well as nations or cities where the FAUCHON Hospitality customer base is present: the U.S. (Los Angeles, Miami, New York), the U.K., Brazil and China, according to the company.


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