A contemporary Parisian brasserie, a lush garden and the cuisine of Chef Nina Haradji.
Camélia offers a rare experience of dining surrounded by greenery, just steps from Place Vendôme.There are few places in Paris where the transition from the energy of the city to an intimate garden happens so effortlessly. At Camélia, the restaurant of Mandarin Oriental, Paris, the experience begins on Rue Saint-Honoré and gradually leads into a world of light, greenery and understated elegance.
Located inside Mandarin Oriental, Paris, just moments from Place Vendôme, Camélia has been conceived as a natural extension of the hotel’s spectacular landscaped interior garden. The architecture itself reinforces this strong connection. The stone floor gradually gives way to wood as the restaurant approaches the courtyard, creating the impression that the garden has quietly moved indoors.
A Secret Garden Behind Rue Saint-Honoré.
One of Camélia’s greatest advantages is its sense of privacy. Despite its prestigious address in the heart of Paris’s fashion and luxury district, the restaurant is sheltered from the rhythm and noise of Rue Saint-Honoré. The garden becomes a peaceful retreat and an unexpectedly calm setting for lunch, dinner or a long summer afternoon. The hotel’s indoor garden extends across approximately 455 square metres, with trees and flowers including camellias, the flower that gives the restaurant its name and symbolises elegance, harmony and perfect beauty.
During the warmer months, this green environment becomes one of Camélia’s most distinctive features. Guests can dine on the terrace surrounded by vegetation, enjoying the rare feeling of being in a private garden while remaining in the centre of Paris. The current Mandarin Oriental programme also presents the terrace as an intimate oasis for lunch, dinner and Sunday brunch, protected from the fuss of the city. It is this combination of central location and complete disconnection that makes the terrace particularly appealing.
Parisian Cuisine by Nina Haradji.
The culinary identity of Camélia is led by Chef Nina Haradji, whose approach is rooted in French gastronomic tradition while embracing a contemporary and seasonal sensibility. Rather than reinventing French cuisine for the sake of novelty, Haradji works with recognisable culinary references and gives them a more contemporary expression. Her cuisine is described by Mandarin Oriental as generous, precise and expressive, with particular attention to fresh herbs and aromatic flavours. The philosophy is equally connected to the choice of ingredients. The menu is built around locally sourced and sustainable products, allowing the character of the season to remain at the centre of the plate.
This relationship with herbs and plants is particularly appropriate in a restaurant whose defining feature is its garden. The connection between what grows around the dining room and what appears on the table creates a coherent culinary identity rather than simply a decorative setting. The result is a style of French cooking that feels elegant without becoming formal: sophisticated enough for the setting, but generous and approachable enough to retain the spirit of a contemporary Parisian brasserie.
From Morning to Evening.
Another distinctive quality of Camélia is that it is not limited to one particular dining occasion. The restaurant follows the rhythm of Paris throughout the day, beginning with breakfast and continuing through lunch, afternoon experiences and dinner. Its weekday business lunch is designed to be enjoyed within 45 minutes, making the restaurant equally suited to a professional meeting or a leisurely occasion. For Sundays, the terrace takes on another personality with the Summer Brunch, created by Nina Haradji. The experience combines seasonal cuisine with open-fire cooking and a pastry buffet created by pastry chef Julien Dugourd also brings his own signature to Camélia through the hotel’s afternoon tea, while seasonal desserts and pastries add another dimension to the restaurant’s culinary offering.
A Contemporary Expression of Paris.
Camélia ultimately represents something very Parisian. The ability to combine heritage with contemporary life. Its location places it at the centre of one of the world’s great luxury districts. Its cuisine remains connected to the traditions of French gastronomy. Its garden introduces nature and tranquillity. And its contemporary interiors create a bridge between the historic character of Paris and a modern approach to hospitality.
The result is not simply a restaurant within a luxury hotel. It is a destination in its own right, combining a place where food, garden, architecture and atmosphere become part of the same experience. For those who know Paris well, Camélia offers something particularly appealing: the pleasure of discovering a hidden side of the city, just behind one of its most famous streets.
