A maison hôtelière is budgeted much like a hotel, with FF&E and OS&E at the core of both the investment and the guest experience. The key difference lies in the scale and level of personalisation: with fewer than ten rooms, each space can be treated as a bespoke project, blending the warmth of a private home with hotel-level standards. Using a dedicated tool like FIGURZ, owners can model every item room by room, anticipate operational needs, and align design ambitions with a realistic, long‑term investment plan.

Maison hôtelières: where lifestyle meets hotel expertise. This article explores a new trend that blends the art of hospitality with the comfort and personality of a private home, creating a singular and exclusive environment.

Often considered a basic amenity, the kettle is in fact used multiple times during a stay—sometimes as intended… sometimes less so. (I once found instant noodles stuck to the bottom of one.)

Introduced into hotel rooms in the 1970s, the kettle now shares space on the courtesy tray with coffee amenities. For many travelers, it’s part of a morning ritual: making tea, coffee, or simply hot water. When well integrated, it blends naturally into the room’s atmosphere. But when poorly chosen, inadequately cleaned, or damaged, it quickly becomes both a visual and functional nuisance.

The good idea from: Le Balzac Hotel, Paris