After nearly ten months of work, it opened discreetly, and as planned in the initial project, on Sunday December 15. But many Chartrain residents only discovered the sign along Boulevard Chasles, signaling the opening, this Monday morning. The Maleyssie hotel has found its new commercial destination, after an exceptional bath of youth.
Stéphane and Mickaël Wenz Charrier, co-managers, opened their establishment on the corner of rue Chanzy and boulevard Chasles, after transforming that of the Moulin de Ponceau, a beautiful 17th century residence, which slept along the Eure, in the lower town of Chartres.
An open passage in Ravenna Square
This time, it is a 19th century building, Napoleon III style, which will retain the name of Marquis Maleyssie. After having successively been the Chartres police station and municipal police hotel, Maleyssie opens its doors, with its eight luxurious apartments, its Parisian brasserie, its English bar and its gastronomy accessible to local consumers. The establishment has even opened a passage, on the Place de Ravenne side, for the public of the Chartres theater.
“For us, this type of project did not exist in Chartres, with a traditional, French, affordable offer. Although this brasserie is Parisian style, we are not familiar with Parisian prices. We wanted the establishment to be popular in the good sense of the word. We have the same philosophy as the Moulin de Ponceau, but it’s a different style,” explains Stéphane Wenz Charrier. A warm decoration, with lots of colors, chosen by the London decorator Maguelonne Walewska, also owner of the walls, with her husband, Fabrice Walewski.
“We adapted the English-inspired decoration differently, busy and colorful. At the entrance to the brasserie, we put a very plant-based wallpaper, custom-decorated in reference to Chartres Cathedral, surrounded by water. A lounge, called the Pavilion, is reserved for eight people. In total, we have room for 110 place settings. »
A few steps further, towards the toilets, goldfish give the impression of being under the sea. The tone is thus set. The experience must be unique to leave an impression on the visitor.
On the kitchen side, Romain Baudron, the chef of Maleyssie, and David Gallienne, the winner of Top Chef 2020, compose the menu of the Chartres establishment each quarter. The bar, wrapped in royal blue and an atmosphere so britishcalls for relaxation, rest. Between the bar building and the brewery building there is a central courtyard which will serve as an extension of both establishments during the summer.
“At the bar, we are going to organize evenings, every Thursday and Saturday, around a musical program composed by the artistic director of the Le Meurice palace. The apartments are five-star suites. The brands of the different entities will be: Maleyssie Le bar, Maleyssie La brasserie and Maleyssie Les suites. »
The initial budget of 4 million euros was slightly exceeded to finish the project. The company employs 30 people and its manager explains: “I’m not trying to step on anyone’s toes. I just want to do my job by offering something different. I have not poached any employees from my colleagues. All those chosen presented themselves to the establishment. »
