Épicure - Le Bristol Paris

75008 PARIS

17.5/20
Prestige Restaurant

BOOK

5 PHOTOS

Chef Arnaud Faye

Cooking French | Gastronomic | specialty

Services Accomodation | For people with disabilities | Garden | Private parking | Valet parking

Price Indicative price per person (excl. drinks)

340€ à 440€

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.

Plan

Address 112 Rue Du Faubourg Saint-Honoré
75008 Paris

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Arnaud Faye Chef

Yu Tanaka Pastry Chef

Thomas Pfeiffer Chef de service

Baptiste Gillet-Delrieu Head sommelier

Tess Constant Head waiter

Menu A la carte

Starter Tourteau de Bretagne, Sarrasin et salicornes, Mayonnaise légère au corail €115

Main course Turbot du Finistère, Carottes de Touraine et verveine, Fumet réduit à la carotte et gingembre €130 Pigeon de Pornic, Maïs des Yvelines et champignons des bois, Jus réduit à la cardamome noire €110

Dessert Miel de nos ruches, Framboises et gingembre, Glace au miel et pollen €49

Menus Menu 6 services €340 Menu - 8 services €440