What does Arnaud Faye have in store for his first menu at Epicure, Bristol Paris?

Mathilde Bourge | 9/9/24, 12:08 PM

Arnaud Faye tells us more about his first weeks at Le Bristol Paris, and what's in store for his first menu at Epicure, available from mid-September.

A new story is being written at Le Bristol Paris. After 25 years at the house, Eric Fréchon has handed over the reins to Arnaud Faye, former chef at La Chèvre d'Or in Eze, who will present his first menu at the Epicure gourmet restaurant from September 18, 2024. How is Arnaud Faye's debut at Le Bristol going? And what does the chef have in store for his first customers? Here are some answers.

A real focus on plants

While Arnaud Faye signs his first menu in mid-September, the chef has of course been present at the Parisian palace for several weeks. "I've been very well received by the whole team, including Franck Leroy, who wasÉric Fréchon 's assistant for twenty years. There's a great dynamic and a human side that predominates, which will enable us to do some very fine things in the kitchen, but also in the dining room and in the sommelier's department," he points out. "These first few weeks have been very intense, because I have to think of everything to put my stamp on things."

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WhileArnaud Faye 's cuisine will inevitably differ from that of his predecessor, the chef is not claiming a clean break for all that. "I'm a chef who loves the classics and bringing out the best in products. To write this menu, I thought like a Parisian, but also like a tourist, asking myself what I would expect from a table like Épicure. So I'm going to work with products I haven't cooked in a long time, such as sole, Bresse poularde and turbot. There will also be a few nods to the south, where I spent my last eight years, but the cuisine will still be very Parisian, with a focus on French terroir and a great deal of work on vegetables."