Compagnie Hôtelière de Bagatelle

In fiscal 2016-2017, the occupancy rate for Compagnie Hôtelière Bagatelle’s four-star hotels rose by a sharp 8 points to 80%, driven by an upturn in tourist customers following 2015-2016 when tourism in Paris was hit by the city's still tense security situation.

In its first full-year of operation, the Roch Hôtel & Spa delivered a very promising revenue performance, with the average price per room nearing the €400 mark and an occupancy rate of close to 70%. This new five-star boutique hotel, whose interior was designed by Sarah Lavoine, has a restaurant and a swimming pool. It has been highly acclaimed by both the public and critics, receiving wide international media coverage and excellent reviews from major travel industry players such as Condé Nast Traveler and National Geographic.

The Compagnie Hôtelière Bagatelle group has strengthened its sales and marketing teams and launched numerous projects which will continue into 2017-2018, including:

  • Redefining its sales and marketing structure by using sales channels that give higher revenue contributions.
  • Carrying out new research into yield management.
  • Putting in place an ambitious digital strategy for attracting customers directly.
  • Launching a CRM program with new IT and communication systems.
Focus on

Le Roch Restaurant

Rémy Bérerd, the Executive Chef at the Roch Hôtel & Spa’s restaurant (“Le Roch”), proposes a highly colorful, vegetable-focused and deconstructed cuisine. In summer, diners can eat in the restaurant’s courtyard or on the terrace, in a green haven of peace in the heart of Paris’s busy Saint-Honoré quarter. And in winter the comfortable sofas in front of the fireplace are the ideal place for sipping a signature cocktail.

Rémy Bérerd joined the Roch Hôtel & Spa in 2016 after gaining a firm grounding at some of the best-known restaurants in Europe, including L'Atelier Joël Robuchon in London and La Tour d'Argent in Paris. Rémy is greatly influenced by Arnaud Faye, the two Michelin-starred chef in charge of the world-renowned restaurant at La Chèvre d'Or, who created the first menus for Le Roch with Rémy's input. At just 30 years old, Rémy is now Executive Chef at Le Roch and is in charge of its daily running.