{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Luxury hotel reopens for business' data-url='/boclips/videos/5c54c501d8eafeecae16cea6' data-video-url='/boclips/videos/5c54c501d8eafeecae16cea6' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nLuxury hotel reopens for business\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eParis - May 14, 2013 1. Mid of the inscription \"Prince de Galles\"2. Wide pan from the reception desk to the lobby 3. Wide left pan from the hotel corridor to the wall with framed black and white photography4. Mid from the wall paper...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eParis - May 14, 2013 \u003cbr/\u003e1. Mid of the inscription \"Prince de Galles\"\u003cbr/\u003e2. Wide pan from the reception desk to the lobby \u003cbr/\u003e3. Wide left pan from the hotel corridor to the wall with framed black and white photography\u003cbr/\u003e4. Mid from the wall paper pattern to the photograph of a women from 1950's\u003cbr/\u003e5. Wide pan of the hotel suite (costs around 2,400 Euros /3,080 US Dollars per night) \u003cbr/\u003e6. Mid of vases on white marble fireplace\u003cbr/\u003e7. Close rack focus from the painting on the wall to the vase lid\u003cbr/\u003e8. Setup shot, wide right pan, of Simon Rusconi, the manager of the hotel crossing the lobby, entering the hotel bar\u003cbr/\u003e9. SOUNDBITE (English) Simon Rusconi, Hotel Manager : \u003cbr/\u003e\"This hotel opened in 1929, during the \"ann�es folles\" and during the Art Deco period and Luxury Collection and the ownership group decided to get back to the heritage of the hotel, to its heritage of 1929. So we decided and we asked Pierre-Yves Rochon, the famous interior designer in Paris to redesign the rooms and restaurant with Art Deco feel.\"\u003cbr/\u003e10. Wide right pan from the window to the bed\u003cbr/\u003e11. Mid tilt up from bed covers pattern to pillows\u003cbr/\u003e12. Mid of Art Deco style sofa\u003cbr/\u003e13. Wide undershot pan of the hotel facade, view from the patio\u003cbr/\u003e14. Wide top view of the patio\u003cbr/\u003e15. Wide of Simon Rusconi, the hotel manager, talking to the hotel employee\u003cbr/\u003e16. SOUNDBITE (English) Simon Rusconi, Hotel Manager : \u003cbr/\u003e\"We are going to emerging markets, the BRIC... Brazil, it is an emerging market, economy is doing very well there, they love Paris. Russia, China, India; they are continuing to develop themselves. Japan, they are coming back in last two years. And overall, Paris has seen a growth of two percent for this year, so Paris as a destination continues to grow and that is the reason we have all these hotels opening.\" \u003cbr/\u003e17. Wide of bathroom piece of furniture\u003cbr/\u003e18. Mid of washbasin, flowers in background\u003cbr/\u003e19. Mid tilt up of the shower\u003cbr/\u003e20. Close of the mosaic in the shower\u003cbr/\u003e21. Mid of the hotel corridor with decoration\u003cbr/\u003e22. Close of wall decoration \u003cbr/\u003e23. SOUNDBITE (English) Simon Rusconi, Hotel manager  : \u003cbr/\u003e\"We have less rooms. We have 159 rooms, so we lost ten rooms but we gained 15 suites. The strategy is to go after the suites markets. Almost 30 percent of our inventory are suites and connecting rooms. That is very important for the market we are looking after. We are looking after Middle Eastern markets and also the family market.\"\u003cbr/\u003e24. Wide pan from the sofa in the suite to the table\u003cbr/\u003e25. Mid tilt up from the table and photos and vase reflection to the wall with paintings\u003cbr/\u003e26. Mid of bed\u003cbr/\u003e27. Set up chef Stephanie Le Quellec\u003cbr/\u003e28. SOUNDBITE (French) Stephanie Le Quellec, Chef\u003cbr/\u003e\"(We are using) very good, exceptional products, we will treat them with respect in order to provide a fresh cuisine. We will have a very changing menu, it will not be fixed. For example, now we are using asparagus, they are at their best only during next three weeks, so during three weeks we will make different dishes, we will play with it, and after will go on to something else.\"\u003cbr/\u003e29. Mid of lamps in the bar\u003cbr/\u003e30. Mid of colourful bottles\u003cbr/\u003e31. SOUNDBITE (French) Stephanie Le Quellec, Chef : \u003cbr/\u003e\"We are offering Japanese breakfast of traditional Chinese congee for breakfast, but as far the restaurant is concerned, I think that foreign clients come seeking French and Parisian cuisine, so in the restaurant we put forward my personality and style and traditional French and Parisian cuisine.\"\u003cbr/\u003e32. Wide of the open kitchen in La Seine restaurant in the hotel\u003cbr/\u003e33. Close rack-focus of the decoration above the kitchen\u003cbr/\u003e34. Setup shot, close of Olivier Rouy, chief concierge of the hotel, speaking on the phone\u003cbr/\u003e35. Zoom out from the concierge inscription to Olivier Rouy, chief concierge, at the reception desk\u003cbr/\u003e36. SOUNDBITE (French) Olivier Rouy, Chief concierge : \u003cbr/\u003e\"Nowadays clients are contacting us by Twitter or Facebook. We have also local networks at Starwood (hotel group) in order to get their preferences, I really think that this appropriate for the Prince de Galles.\"\u003cbr/\u003e37. Mid tilt down from the receptionist to her hands working on keyboard\u003cbr/\u003e38.  SOUNDBITE (French) Olivier Rouy, Chief concierge : \u003cbr/\u003e\"The funniest thing that happened to me was the client who asked me to buy him a cow. There was a particular breed we were supposed to find. That was not a big challenge, but it was rather complicated to do papers for the export.\"\u003cbr/\u003e39. Wide of the hotel lobby\u003cbr/\u003eOne of Paris' most luxurious hotels is once again open for business after a two year renovation project. \u003cbr/\u003eThe Prince de Galles' facelift recalls the glory of the decadent Jazz Age - but you'll need twenty first century money to pay for a premium room. \u003cbr/\u003eA hotel fit for a prince has re-emerged onto the Parisian scene. \u003cbr/\u003eThe hotel Prince de Galles (Prince of Wales in French) was built in 1929.\u003cbr/\u003eIt was named after the British heir to the throne Edward, Prince of Wales, who later briefly became Britain's King Edward VIII. \u003cbr/\u003eEdward travelled extensively during the 1920s representing Britain and his father George V. \u003cbr/\u003eThis was his Parisian bolthole during his many trips to the French capital during the Jazz Age.  \u003cbr/\u003eThe French architect Andr�-Louis Arfvidson who built the hotel was inspired by the Decorative Arts movement (Art d�co in French).\u003cbr/\u003eBefore its construction, Fr�d�ric Chopin, composer and pianist, lived in the building located where the current hotel resides.\u003cbr/\u003eA rich Saudi family, the Mussalam bought the hotel in 2008 for 141 million euros (181 million US Dollars).\u003cbr/\u003eIt is currently operated by Starwood Hotels as part of its Luxury Collection brand.\u003cbr/\u003eSimon Rusconi, the hotel manager says. \u003cbr/\u003e\"This hotel opened in 1929, during the \"ann�es folles\" and during the Art Deco period and Luxury Collection and the ownership group decided to get back to the heritage of the hotel, to its heritage of 1929. So we decided and we asked Pierre-Yves Rochon, the famous interior designer in Paris to redesign the rooms and restaurant with Art Deco feel.\"\u003cbr/\u003eSo after a two year restoration project the hotel is now once again open to guests. \u003cbr/\u003eThe restoration was overseen by Pierre-Yves Rochon, one of France's most famous interior designers. \u003cbr/\u003eHis first ambition was to \"Revive the spirit of the 30's and the original Art Deco flamboyance and add to it a touch of modernity.\" Pierre-Yves Rochon adds \"The 30's are a major transitional period in interior design because in the 30's we pass from classicism to modernism.\"\u003cbr/\u003eSome of the elements of the old hotel were preserved in the renovation: the famous front door and the patio. \u003cbr/\u003eBut rather than adding more bedrooms, they have decreased the number. \u003cbr/\u003eIt now has 159 rooms (10 less than before the renovation) and 44 suites (15 more than before the renovation).\u003cbr/\u003eRusconi explains why. \u003cbr/\u003e\"We have fewer rooms. We have 159 rooms, so we lost ten rooms but we gained 15 suites. The strategy is to go after the suites markets. Almost 30 percent of our inventory are suites and connecting rooms. That is very important for the market we are looking for. We are looking of course to Middle Eastern markets and also the family market.\"\u003cbr/\u003eThe hotel is situated in the Avenue George V, famous for its luxury hotels, stores and entertainment spots such as the hotel George V (part of Fours Seasons luxury hotels group), the cabaret Crazy Horse Saloon, the hotel Fouquet's Barri�re (part of the famous Barri�re luxury hotels group).\u003cbr/\u003eThe Avenue George V is a part of what is called \"the Golden Triangle\", area of Paris whose boundaries are marked by the Avenues des Champs-�lys�es, George V, and Montaigne. \u003cbr/\u003eFamous haute couture shops are just few minutes walk from the hotel.\u003cbr/\u003eRapidly, Prince the Galles became a symbol of timeless French elegance, Parisian chic and luxury.\u003cbr/\u003eMany celebrities and prestigious guests have stayed here including Elvis Presley, Sir Winston Churchill, Marlene Dietrich, Gary Cooper, Orson Welles, Gina Lollobrigida, Kirk Douglas, and Michael Jackson. \u003cbr/\u003eChef St�phanie Le Quellec is in charge of the kitchens and the menus. \u003cbr/\u003eShe says she will combine simplicity and authenticity with accents from Southern France and of course Paris. \u003cbr/\u003e\"(We are using) very good, exceptional products, we will treat them with respect in order to provide a fresh cuisine. We will have a very changing menu, it will not be fixed. For example, now we are using asparagus, they are at their best only during next three weeks, so during three weeks we will make different dishes, we will play with it, and after will go on to something else.\"\u003cbr/\u003eShe adds  \"I think that foreign clients come seeking French and Parisian cuisine, so in the restaurant we put forward my personality and style and traditional French and Parisian cuisine.\"\u003cbr/\u003eOlivier Rouy is the chief concierge of Prince de Galles hotel. \u003cbr/\u003eHe has been working for more than fifteen years in the most celebrated parisian hotels including the Ritz, Rafael, and Hilton. \u003cbr/\u003eBut despite the hotel's heritage times are changing and guests are now using social media to communicate their requests. \u003cbr/\u003e\"Nowadays clients are contacting us by Twitter or Facebook. We have also local networks at Starwood (hotel group) in order to get their preferences, I really think that this appropiated for the Prince de Galles.\"\u003cbr/\u003eOf course the first rule of being a concierge is that now request is too difficult to accommodate. The customer is always right. \u003cbr/\u003e\"The funniest thing that happened to me was the client who asked me to buy him a cow. There was a particular breed we were supposed to find. That was not a big challenge, but it was rather complicated to do papers for the export.\"\u003cbr/\u003eThe prices here reflect the opulence of the hotel. The suite Prince de Galles costs around 2,400 Euros /3,080 US Dollars per night. \u003cbr/\u003eThe Hotel  Prince de Galles reopened May 16 2013. \u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" 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id='concepts-heading'\u003eConcepts\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list concepts' data-identifier='Boclips::VideoDecorator' data-type='concepts'\u003ewestern europe, business, paris, heritage, restaurants, winston churchill, entertainment, france, elvis presley, europe\u003c/div\u003e\n\u003cdiv class='concepts-toggle-buttons' data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='additional-tags-heading' 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