"Renowned restaurateur Charles Masson is lauded for his artistry with flowers, and the magnificent vases scattered throughout Majorelle add seclusion to seating areas, creating an elegant oasis within the Lowell Hotel. Start with a drink at the attached bar, Jacques, and move on to selections from chef Emmanuel Niess’s menu, like seared duck liver with port wine, veal with mushrooms and pearl onions;, and duckling breasts with orange glaze. There is also a separate garden with citrus trees and a pitched glass ceiling." - Beth Landman
