How about a taste of the hotel?

Snacks, not just for children
Sacred during periods of confinement, the snack or "four-hour meal" is making a strong comeback in our eating habits. A time for sharing, reuniting and comforting, adored by children... and adored by parents. It's a moment that brings people together, and brings even the greediest of eaters together.
The Orso snack, the Parisian snack
This winter, to face the wind, the rain and the melting temperatures, Orso hotels are putting the spotlight back on the very, very good Goûter. Offered in a "madeleine de Proust" version, with a mountain of butter, brioches galore, grandma's cakes, jams for every taste and a double chocolate bar, the Goûter Orso promises to take you straight back to childhood.
Come in, follow the tempting scent of the snack and warm up in the capital's cosiest hotels. From November 16: 7 Orso hotels officially open the Goûter Orso. Get ready, we're waiting for you at the country table of the Cabane hotel, in the soft banquettes of the Rochechouart or theHôtel Orphée, under the glass roof of the Doisyunder the glass roof of Wallacein the library of Léopoldand on the patioat Ami.

Prepared with love
All Goûter Orso ingredients are sourced and lovingly prepared by the finest artisans in our neighborhoods. We promise you the best bread and baguette in Paris, spread generously with jars of " Confitures de la Création " and Laurent Simon's fine honey. Creamy chocolate bars, to be broken into pieces like when you were a child, and left to melt on a soft, tender brioche. And the cake from Louis, co-founder of Orso Hotels.
Steaming teas and hot chocolate
The real Goûter Orso is always accompanied by delicious Kodama steaming teas. With flavors of jasmine, Sencha, King of the Forests, and always organic. Also on the menu: soft, comforting hot chocolate.
Recipe from Louis, co-founder of Orso Hotels: Grandma's cake
Preparation time: 5 min
Cooking time: 40 min
Serves 6
1 pot of plain yoghurt (to be used as a measure for the other ingredients) | 1 pot of brown sugar | 2 and a half pots of flour |
1 half pot of vegetable oil | 1 sachet of vanilla sugar | 1 sachet of baking powder | 2 eggs | 1 tablespoon of rum or two, or more... | butter (for the mould)
To take a little Orso home with you, Orso's very, very gourmand co-founder Louis offers you his recipe for an ultra-soft cake. You'll love it.
1. Preheat oven to 180°C.
2. In a large bowl, whisk together sugar, vanilla sugar and 2 eggs.
3. Add the yoghurt.
4. In another bowl, mix 2 and a half pots of flour and a sachet of baking powder until smooth and well incorporated.
5. Gradually incorporate the flour and yeast into the first bowl, adding half a jar of vegetable oil and the tablespoon(s) of rum.
6. Butter a baking tin and pour the mixture into it. Bake for 30-45min.
7. To check if the cake is cooked, insert the blade of a knife. If it comes out clean, the cake is done!
Here's a tip: save the vanilla beans you've scraped from your recipes and store them in a glass jar with sugar to make your own natural vanilla sugar. This also works with lemon zest.