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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Épicure - Le Bristol Paris

75008 PARIS
17.5/20
 Prestige Restaurant
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© Maki Manoukian
© Maki Manoukian
© Claire Cocano
5 PHOTOS
Chef Arnaud Faye
Cooking Cuisine d'auteur | French | Gastronomic
Services Access disabled | Accomodation | Garden | Private parking lot | Valet parking
Price Indicative price per person (excl. drinks)
360 € to 490 €
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Gault&Millau's review
17.5/20
Prestige Restaurant The right man in the right place? It's almost self-evident. We were almost certain of this when Arnaud Faye was appointed from La Chèvre d'Or, but now we're convinced. Not just because of his size, since succeeding Eric Frechon certainly requires broad shoulders. But knowing the conductor, his career and his high standards, we can now confirm that the marble and grand chandeliers of the Salon Épicure could not have found a better musician. The orchestra is symphonic, of course, but the conductor leads. His interpretation of the tourteau, claws and crumbs, restores its profound nature, between seaweed and rocks of the Breton coast, in the lightness of a dancing coraillée mayonnaise, a fine jelly, a salicorne emulsion, osciètre solognot and a delicate gavotte for the buckwheat counterpoint. The turbot carrot ginger is easier to summarize, even if it too reveals its true nature, in a supple, melt-in-the-mouth texture. As for the mignon and ris de veau, which clash in majesty, the first supple and slightly juicy, the second crisp and melting, they are almost upstaged by the celery stick, with its long, penetrating earthy flavor. Even if you thought you'd overlooked it, don't miss the cheese moment, with the Marchand brothers' treasures, including an unforgettable "bleu ciré" served with an old pineau from Lhéraud. A way to prepare the palate for the subtleties of Yu Tanaka's desserts, including a delicate expression of Tahitian vanilla (bewitching fragrance of this unique product from Taha, roasted and caramelized notes, well-balanced complexity). The front-of-house team is stable at the highest level. Frédéric Kaiser doesn't need reminding that he was Gault&Millau Director of the Year in 2015, while Stéphane Aignel is his faithful and empathetic right-hand man, instilling confidence and excellence. In the cellar with its 5,000 references and 75,000 bottles that sleep in the Parisian cellars, there is everything, only bigger, satisfying all kinds of desires, from connoisseur to nabob, from lover to adorer.
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Address 112 Rue Du Faubourg Saint-Honoré
75008 Paris
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People
Arnaud Faye
Arnaud Faye Chef
Arnaud Faye Arnaud Faye Chef
Maxence Barbot
Maxence Barbot Pastry Chef
Maxence Barbot Maxence Barbot Pastry Chef
Thomas Pfeiffer
Thomas Pfeiffer Chef de service
Thomas Pfeiffer Thomas Pfeiffer Chef de service
Baptiste Gillet-Delrieu
Baptiste Gillet-Delrieu Head sommelier
Baptiste Gillet-Delrieu Baptiste Gillet-Delrieu Head sommelier
Tess Constant
Tess Constant Head waiter
Tess Constant Tess Constant Head waiter
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Budget 1190 €
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