Le Grand Controle, a hotel first for Versailles


ParisFood and WineCultural HeritageCouples


Reading time: 0 minPublished on 4 January 2023

Le Grand Contrôle pays tribute to the splendor of its setting.

Once hosting Europe’s political and cultural elite, today, the lavishly restored Le Grand Contrôle, in the grounds of the Château Versailles, accommodates travellers in unparalleled luxury. From check in to check out, guests are treated as royalty.

Hotel Le Grand Controle at Versailles © Attiques du midi The Palace of Versailles just opened its first-ever on-property hotel, Airelles Château de Versailles, Le Grand Contrôle © Attiques du midi

Whether a decadent Ducasse feast accompanied by a string quartet in one of the Grand Apartments is to your taste, or a photo shoot in appropriate period costume is your style of souvenir, no request is too big, or small. The hotel’s 14 sumptuous rooms are impressive recreations of pre-revolution splendour.

Facades, fabrics and furnishings have been painstakingly crafted by skilled artisans, art historians and restoration experts, and each room carries the name of an influential figure (for example Jules Hardouin- Mansart or Rose Bertin).

Unseen Spaces at Chateau Versailles

Exclusive guest access within the 2,000-acre sprawling estate is granted to guests each morning and evening. Guests can tour off-limits spaces such as the dressing rooms of the Grand Apartments, the Trianon Estate, or the famous Hall of Mirrors, minus the crowds.

Ducasse au Chateau de Versailles

The hotel’s main restaurant, helmed by acclaimed chef Alain Ducasse, embodies extraordinary elegance. A royal procession of gastronomic delights is served on gold, silver or vermeil dome-covered dishes.

  • For breakfast, overlooking the Orangery gardens, try mouthwatering pastries, fresh fruit, organic eggs cooked to order and French toast with salted caramel.

Langoustines in Bellevue with  sorrel (photo © ateliermai98) Langoustines in Bellevue with sorrel (photo © ateliermai98)

  • For a relaxing royal lunch (two, three or five courses), start with a creamy lettuce soup with gold caviar and buckwheat. Or seared asparagus with shellfish and bitter herbs. Follow that with roast milk-fed lamb with purple artichokes and French marigolds, or turbot with crushed seaweed. Dessert? Sample the 1724 chocolate and praline dessert, a Louis XIV elixir with rhubarb and green tea.

Further Information Le Grand Contrôle Versailles airelles.com/en/destination/chateau-de-versailles-hotel

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