Bloom bar

The must drinks at BLOOM BAR

The good genius who hovers above the counter at Bloom House is called Victor Delpierre.

The World Cocktail and Barista champion signs the Bloom Bar menu. She shares her culinary approach to mixology. Seasonality, research for the best French artisanal products, regionality and optimal preparation of ingredients are the cornerstones.

Enough to give some pep to the classics and open up new tasting perspectives.

From 10:00 a.m. to 11:30 p.m.
7 days a week
Open to people outside the hotel

Bloom Garden
by Olivier STREIFF

La Cuisine du soleil…

Colourful tiled tables, zellige-tiled walls and softly-coloured carpets are all part of the chic and bohemian ambience of the Bloom Garden.

The BLOOM GARDEN’s refined and elegant atmosphere is complemented by a tasty, gourmet menu showcasing charming cuisine with Mediterranean accents.

The dishes designed by Chef Olivier Streiff will awaken your taste buds with his sunny recipes composed exclusively from rigorously selected products.

When the weather is fine, enjoy the sunny indoor garden and the flower-filled arbour beside the zellige-tiled pool, a refreshing stopover at the heart of Paris.

A soothing change of scenery in the heart of Paris.

From Tuesday to Saturday
From 7:00 p.m. to 10:00 p.m.

Open to people outside the hotel

Olivier streiff

Olivier Streiff is a chef who has his feet firmly planted in nature and his head in the stars. He is frequently referred to as “the poet of taste” and likes to describe himself as a “memory maker”.

He believes in a bold cuisine influenced by memories of his childhood on the farm, peppered with Mediterranean sunshine and boundless inventiveness.

He creates daring gastronomic combinations that combine with a constant search for balance to create a unique taste experience.

Given his origins, he is committed to a quest for the finest products, as far as possible grown organically and in short supply chains. Aware of the abuses associated with intensive production, he is particularly sensitive to animal welfare and tries to take steps in this direction.

Of course, he doesn’t leave patisserie behind. He loves to work with this art in a more culinary way, having fun making vegetable desserts, to give just one example.

Today, with all this experience behind him, Olivier Streiff wants to bring his own unique style to the Parisian culinary scene.

Semi-finalist M.O.F Cuisinier 2017 and 2022

2 Toques at Gault et Millau from 2016 to 2021

Michelin BIB Gourmand in 2017

Book “La Cuisine merveilleuse d’Olivier Streiff” Solar, 2016

Top Chef 6 semi-finalist in 2015

3 Toques in the Gault et Millau in 2014

Gault et Millau “Grand de Demain” in 2013

Gault et Millau d’Or Espoir in 2012

Book “La Cuisine du Maya Bay” 2009

Thuriès Magazine 2005, 2008 and 2009

Michel Roth Trophy for Best Apprentice, 1st place in 1994