La Samaritaine in three acts . This endearing Parisian department store that concentrates 150 years of history reopened its doors to the general public on June 23, 2021. A much anticipated “Samar” debut! Third section devoted to gastronomy. 3/3.
If the Samaritaine leaves a large place in retail fashion, beauty and luxury accessories, it includes in its offer, gourmet areas to snack, have a drink or eat, while shopping. This completes the visitor’s stroll, experienced as an immersive experience.
No less than twelve culinary points of sale are offered within the department store itself, from the gourmet menu to the snack on the go. Local products, appetizing pastries, cold and comforting drinks, whet the client’s taste buds throughout their journey. A strong incentive to take your time in the temple of luxury consumption! The food spaces, restaurants, bars or corners are created and integrated into the Art Nouveau and Art Deco architecture of the Samar. Here, the royal blue enamelled lava stone counter hosts the Source by Joie brand, or that of Zinc la brûlerie des Gobelins, and a range of personalized champagnes in the colors of the Samaritan.
When it comes to baking and pastry making, the customer is spoiled for choice to satisfy their appetite. On the ground floor Ernest, the bakery of the Éric Kayser chain, opens its bakery at 7 am; its modular furniture quickly transforms the place into a tapas bar for a tasting evening. The corners of the most renowned pastry chefs also support customers in their fooding break. Ernest is also, on the first floor, the very beautiful brasserie with 100 seats, and the menu of the chef Naoëlle d’Hainaut, whose interior design by Constance Guisset, comes in soothing blues, in a soft and subdued lighting. .
On the top floor, the sophisticated spaces designed by Jean-Michel Wilmotte provide the backdrop for the Voyage area, a living space of 1000 m2 and 300 seats with a view of the breathtaking glass roof, the Eiffel structure and the Art Nouveau fresco. The three atmospheres, convivial, relaxed or conventional, redraw the landscape of international cuisine from 10 am to 2 am. In order to meet the desires of a clientele in search of new experiences, throughout the day, trendy gastronomy under the leadership of young guest chefs alternates evolving menus, in the form of a magazine, and quirky atmospheres.
Anne Swynghedauw
