Le Pavillon Hotel, now known as Le Pavillon, New Orleans, A Tribute Portfolio Hotel, has reopened for meetings business in The Big Easy and is now a part of Marriott’s Tribute Portfolio collection of boutique hotels. Managed by Remington Hospitality of Farmers Branch, Texas, the hotel underwent a multimillion-dollar renovation along with its rebrand.
“This renovation and transition to a Tribute Portfolio hotel is not only a celebration of Le Pavillon’s rich heritage but also a bold step into its future,” says Sloan Dean, CEO of Remington Hospitality, in a prepared statement. “Having managed the hotel for nearly a decade, we have focused on nurturing its storied charm and unique positioning within the locale. This next chapter in the hotel’s evolution turns history on its head, allowing guests to fully immerse themselves in the brand and connect authentically with the vibrant spirit of New Orleans.”
Le Pavillon’s 226 guest rooms, lobby, meeting spaces, and dining outlets all are redesigned with elements including rich velvets in deep emerald and royal purple, dramatic columns, and high ceilings adorned with intricately carved crown molding and ornate gold detailing. The hotel also debuted a reimagined lobby bar, Bar 1803, which honors the year Napoleon Bonaparte signed the Louisiana Purchase and includes a striking lenticular art piece above its bar that captures two sides of the French icon: serious and spirited.
For planners, the hotel offers 10,000 square feet of newly renovated event space in New Orleans’ central business district, just a short walk from the French Quarter. Its largest spaces include The Versailles and the Denechaud Ballroom with capacity for 120 each, and Bijoux, which can hold up to 200. It also contains seven uniquely decorated suites, ideal for hosting ancillary celebrations.
Remington Hospitality will continue to build upon current partnerships with New Orleans businesses, artisans, and historians to carry on some of Le Pavillon’s cherished traditions. These include serving peanut butter and jelly sandwiches, occasionally with milk or hot chocolate, on weekends, and filling the shelves of the Library Suite with literature from local bookstores, among others.