Evôk Hotels, the emerging French hospitality group, last month opened the doors to their second property. Brach, neighbouring the Trocadero area in the heart of the 16th arrondissement in Paris, is designed to be an immersive experience for visitors discovering the French capital. Designed by renowned Architect Philippe Starck, Paris’ newest boutique style hotel has a total surface area of 7,000 square metres over eight stories that have been reimagined in the form of an immense glasshouse. The avant-garde design draws inspiration from the modernist architecture of the 1930s.
“Brach is not a hotel, but a unique place of life and culture where poetic mysteries and fertile surprises feed the imagination. Sensual and rigorous, minimal and unconventional, Brach is reigned by raw and modernist romanticism, warmed by multicultural influences from Africa, Asia and South America. It is an unusual place that invites guests on a journey, on an exploration.” – Philippe Starck, Chief Designer
The hotel offers a total of 59 rooms and suites. From the first to the sixth floor are 52 bright rooms ranging in size from 24 to 42 square metres. A mini concept store replaces the minibar, and the selection of books and novels are renewed every literary season. On the fifth and sixth floors are seven suites varying from 60 to 200 square metres in size, opening onto terraces with views over the rooftops of Paris. All are equipped with a Norwegian bath, and one also has a Jacuzzi.
Deployed across all eight floors of this glass structure are its swimming pools, sports club, bar, restaurant, grocery store and pastry shop that can be availed from morning to night. The sports & health club is inspired by the boxing clubs of the 1930s. On the rooftop terrace is a restaurant serving healthy cuisine, bar and patisserie.
The restaurant is a gateway to the world of Brach, located on the ground floor and accessible to all. “I do not know if it’s the cuisine of today, or of tomorrow, it’s just the cuisine I want to do now,” says chef Adam Bentalha who established his expertise in the most renowned kitchens in Paris: the Ritz, Shangri-La, Royal Monceau and Prince de Galles. As the head chef at Brach, his philosophy is simple: cooking can be healthy and balanced without losing flavour and indulgence.
