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Nestled on the second floor, large French doors open onto a European-inspired salon where high tea is a perfected art. The sparkle of crystal, gleaming silver and polished service offer a discreet and refined setting for breakfast, weekend brunch, the hotel's famous afternoon tea or private evening events.
Executive Chef: Michael Fred
Manager: Gerardo Castro
At Jacques Bar, perfectly executed cocktails are mixed by skilled bartenders who know exactly what guests will order as soon as they arrive. The service is as flawless as the design with velvet banquettes, light oak paneling, mosaic marble floors and antique mirrored ceilings that reflect unforgettable New York moments.
Executive Chef: Richard Brower
Manager: Charles Masson
The Club Room is a sumptuous hideaway for hotel guests with quiet corners to unwind. Parquet floors, elaborate crown molding and a library of curated vintage books create a warm and welcoming lounge with gracious hospitality.
Executive Chef: Ricard Brower
Celebrated Restaurateur Charles Masson and his creative culinary team, crafted a menu of French classics with Mediterranean influences from the Riviera to Morocco. As comfortable as it is luxurious, Majorelle is more than a restaurant, it’s a welcoming maison where guests are always made to feel at home.
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