After the floors dedicated to menswear, childrenswear, home and beauty, Printemps du Goût (a gourmet court) is the last space to complete the refurbishment of the Parisian department store, which opened in 1865. The 1700sqm space is located on the two last floors above the Printemps de l'Homme, and offers an amazing view on the Opéra Garnier. "The approach in Paris is that you do an annex, and you put food in the annex," said Paolo de Cesare, president and chief executive officer of Printemps, "we want food at the core of our building."

The seventh floor is home to a gourmet grocery featuring 2,500 products including jam, biscuits, chocolate and honey. In addition to a gift department and book section, the floor is home to a wines and spirits store run by wine merchant Le Repaire de Bacchus. A window near the escalators provides a view of the store's soaring atrium and glimpses of the five-floor men's department. The eight floor, meanwhile, houses "La Place du Marché" which offers fresh products, as well as several dining facilities from renowned professionals including pastry chef Christophe Michalak, cheese maker Laurent Dubois, and Michelin-star chef Akrame Benallal. The dining areas on the eighth floor feature globe pendant lights in a nod to the decor of the staff canteen that occupied the premises in the 19th century. In addition, Printemps plans to open a 220-seat rooftop restaurant in June, as well as a café on the ground floor, adjoining the men's accessories hall.

Printemps has decided to make the offer 100 percent French and aims to provide alternative dining options for businesspeople and tourists in an area dominated by traditional brasseries. "It's very nice that every concept is very different and in this sense, we have a very unique approach, very focused on the quality of the product, very focused on partnerships with unique chefs. We have a really distinctive reason for being and we will live very well with the other approaches. So it's a case where the more, the better,"  Paolo de Cesare said.