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A real example of a successful value-add strategy. After supporting the hotel’s upgrade, EXTENDAM has finalized the disposal of the ibis Paris Tour Montparnasse.
Located in the heart of Paris’s 15th arrondissement, steps from Montparnasse station, the hotel was acquired in 2019, thoroughly renovated, and operated with long-standing partner KER Hospitality. Post-crisis resilience, premium repositioning, and sustained performance… all the elements were in place for an optimized exit.
“This disposal demonstrates our ability to identify high-potential assets, support their repositioning, and secure solid returns — all in a logic of shared value creation with our partners” — Inès Haack & Caroline Betemps, EXTENDAM.
Another transaction that confirms the strength of EXTENDAM’s hotel investment strategy, already illustrated by recent disposals in Paris, Grenoble, Saint-Étienne and Valence.
Today, one million elderly people live below the poverty line in France — two-thirds of them are women. The association Mamies Gâteaux, founded in Strasbourg by Vincent Gabbardo, gives seniors a central role by inviting them to roll up their sleeves and bake.
The concept: pay elderly people to bake artisanal treats in a warm, inclusive, intergenerational space.
✨ Local, seasonal recipes
✨ A lively, solidarity-based third place
✨ An ethical, zero-waste approach
By combining pastry-making, social bonds, and transmission, Mamies Gâteaux reminds us that there’s always something to share… even at 80.
👏 Kudos to Mamies Gâteaux for this intergenerational initiative that blends taste, dignity, and civic commitment!
The latest European hospitality barometer, published by EXTENDAM and partners, reveals a 4% increase in RevPAR, driven mainly by higher average daily rates.
In France, April saw particularly strong results, with occupancy rates up 3 points in the regions and 4 points in Île-de-France, thanks to a favorable calendar and a rebound in tourism.
🔍 A promising signal for the sector, despite lingering global uncertainties.
Find the full analysis in Nathalie Foulon’s article in the latest issue of Industrie Hôtelière