Hotel Le Bristol Paris

Épicure and the Three Stars

  • Summary

The cuisine is not just a luxury, it is an art. So to get a glimpse unique is the restaurant Epicurus, the new table three times the star Bristol need to go.

In cooking, Eric Fréchon displays her talents and to give the best gourmets worldwide.

Because they are from Shanghai, Doha, to Moscow or San Francisco, connoisseurs do not deceive themselves. and the decor is up to the expectations of such a place. Designed by Pierre-Yves Rochon with the assistance of Ms. Oetker, the owner, it consists of a large dining room in the purest tradition of the Parisian lifestyle.

Beige Italian marble floors, draperies Pierre Frey, Louis XVI moldings make up this area to choose furnishings, adorned with a monumental chandelier and decorated with an elegant fireplace that warms the winter evenings, when the doors do not open on sunny days on the lovely terrace ...

The tone is set. Comfortably, there is room, customers, and the incessant clerks, heads of rows, and other wine experts under the direction of the perfect owner, Thierry Jacques, director of the restaurant.

Linen tablecloths home Garnier Thibault, wine glasses blown, white porcelain manufactory Raynaud and cutlery from Christofle Marly is as much homage to the French expertise in the art of living.

The festivities can then begin. While discovering the card of the season will be chosen on the advice of the Head Sommelier Marco Pelletier enjoy a Portuguese white wine unless you prefer a champagne ... to accompany a trio of appetizers that delight the taste divine.

If the undecided to leave easily tempted by the menu selected by Eric Fréchon, we choose to explore the map, even take our time.

Is that some choices can be Cornelian. Chestnuts Sea shell, sea urchin foam and languages, fine scrambled hen's egg, or Macaroni stuffed with black truffle, artichoke and duck foie gras, baked with Parmesan old?

Unless you choose the simplicity of a chicken egg covered with white truffle, mushroom duxelle of Paris and lettuce juice ...

The dishes, meat and fish, they are only a tour de France of the best products: Blue Lobster sautéed squid with a southern flavor, anchovies and basil crisps, nuts Saint Jacques, fingerling potato gnocchi with white truffle juice, watercress, Lièvre à la Royale, Jerusalem artichoke and chestnut ravioli with horseradish, Bresse chicken cooked in bladder, supreme wine yellow, maki rice with spinach, crayfish and black truffle Vaucluse, thighs, broth leek and potato truffle.

A true journey of the senses, as the dishes are beautiful, poetic and divine.

After such a feast, not wanting to test how the cheeses chosen by two master cheesemakers Marie-Anne Cantin and Bernard Antony, before succumbing to the great desserts of Pastry Chef Laurent Jeannin?

Accompanied by a white port from home Andressen suggested by the Head Sommelier, we will send them to a gentle reverie enjoying a Madagascar Vanilla Frosted, caramel salted butter, praline pecans and hazelnuts.

At least finish in the apotéose NYANGBO Precious Chocolate, chocolate liquor, thin crispy, golden sorbet with fine gold.

Simply unique.

Gastronomic Menu: 280 €
Discover the Card Gastronomic Menu of Le Bristol Hotel Paris

The Bristol Hotel
112 rue du Faubourg Saint Honore
75008 Paris


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