A cuisine shaped by travel
Trained in prestigious establishments in France and abroad, Trobrillant brings an approach inspired by Mediterranean flavours, seasonal produce and careful work with sauces and jus.
His cuisine focuses on the product itself, with an emphasis on balance and technique rather than unnecessary complexity. The intention is to reinterpret familiar references while introducing new creations to the menu.
Pastry chef Maeva Benzaid develops the sweet side of the experience, extending the restaurant's approach through desserts that complement the savoury menu.
An intimate setting in central Paris
Le 99 accommodates 45 guests indoors, with an additional patio offering 30 seats. The interior combines wood panelling with red, white and gold tones, echoing the hotel's refined atmosphere.
The setting positions the restaurant as an intimate address for both hotel guests and local diners seeking a contemporary Parisian dining experience.
A new chapter for the restaurant
Trobrillant's appointment brings together culinary development and the identity of Hôtel Bowmann. The menu revisits selected house classics while introducing new dishes, creating a balance between continuity and renewal.
In luxury hospitality, a restaurant contributes to the overall character of a property. The quality of the cuisine, the atmosphere and the consistency of service all help shape the guest experience beyond the room itself.
With its new executive chef, Le 99 enters a fresh phase focused on seasonal cooking, Mediterranean inspiration and a considered approach to the details that define contemporary bistronomy in Paris.
Source: Luxury Place Magazine — Le 99 at Hôtel Bowmann: Loïc Trobrillant opens a new gastronomic chapter in Paris.
