Epicure: The Home Of Culinary Excellence At Le Bristol Paris

Le Bristol Paris’ three Michelin-starred restaurant Epicure embarks on a new culinary journey with Chef Arnaud Faye at its helm.

Epicure, Le Bristol Paris’ fine dining restaurant, is the perfect representation of French gastronomic excellence. It has been a standard bearer for innovation and an ardent preserver of tradition, with three Michelin stars to its name since 2009. Its beautifully minimal and elegant interiors are indicative of the indulgent feast that one would be having.

Inside Epicure at Le Bristol Paris
Inside Epicure at Le Bristol Paris

The legendary restaurant’s new era began with Chef Arnaud Faye taking the helm, remaking the Epicure experience in his forward-thinking image. The Auvergne-born Meilleur Ouvrier de France (Best Craftsman in France) and Michelin-starred chef’s vision for Epicure reframes classic codes of French gastronomy for the contemporary era, favoring seasonally harvested, plant-based ingredients as the basis for each of his creations. With unwavering respect for the artisanal traditions of haute cuisine and the profound legacy he upholds, Faye is charting a new course for Epicure in reflection of Le Bristol’s signature elegance: rooted in history, while also creating it. He was named Executive Chef of Le Bristol Paris in April 2024.

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A Chef’s Ongoing Legacy

Faye’s remarkable career has exposed him to the nuances of several vastly different regions, from Paris to the Mediterranean, where he formed a deep connection with dedicated local producers and artisans — people who share his passion for the land and its bounty. These relationships, built on mutual trust and respect, form the foundation of his equally remarkable cuisine.

Chef Arnaud Faye/Photo by Franck Juery
Chef Arnaud Faye/Photo by Franck Juery

Placing nature’s harvest at the center of his menus, Faye is deeply engaged with the seasons, selecting vegetables and fruits at the perfect moment, when they are at their most flavorful. He considers fish and meat as secondary ingredients, there to support his plant-focused creations, rather than the other way around. This is not a limiting factor: this seasonal approach expands the possibilities for creativity, surprise, and delight, allowing him to chart new territory for Epicure, always embedded in the excellence and diversity of French terroir.

Faye grew up in Auvergne, surrounded by lush nature that unveils its treasures with each passing season. It was in this idyllic childhood setting that he grew an appreciation for the bounty that comes from plants and began honing his taste for clear, delicate flavors. His talent flourished as he gained more experience in esteemed culinary establishments, from Antoine Westermann’s “Buerehiesel” in Strasbourg to Bernard Loiseau’s “Relais” in Saulieu. Through these formative experiences, he developed a love for complex sauces and an appreciation for local ingredients, as well as a desire to pass on to younger generations the techniques he himself learned from the greatest chefs. At 29 years of age, he was appointed Chef of L’Espadon at the Ritz Paris, earning the restaurant two Michelin stars. He went on to earn two stars for L’Auberge du Jeu de Paume in Chantilly. After that, Faye raised his sights even higher at the Château de la Chèvre d’Or in Èze, where he garnered two stars for this restaurant overlooking the Mediterranean for eight years in a row.

The Art Of Superb Service

More than a fine dining establishment, a meal at Epicure is an immersive experience where vibrant colors, aromas, flavors, and textures unfold like a coordinated symphony to stimulate one’s senses. Seamless and perfectly timed, the exceptional table service is a pure reflection of Faye’s cuisine, incorporating traditional protocols of Grand Service where appropriate, from precise cutting and expert plating to finely seasoning dishes in front of the guests at the dining room. Sauces are poured and truffles are shaved before the diner’s eyes.

Melanosporum truffles (black Périgord truffle) freshly shaved on "Monarch" celery risotto and lovage with "Carnaroli" rice infusion/Photo by Pepper Teehankee
Melanosporum truffles (black Périgord truffle) freshly shaved on “Monarch” celery risotto and lovage with “Carnaroli” rice infusion/Photo by Pepper Teehankee

The sommelier approaches every wine pairing as an opportunity to express the character and complexity of each dish, matching seasonal flavors on the plate with the perfect varietal and vintage from Le Bristol’s extensive wine cave. From first sitting to final sip, every detail, moment, and element at Epicure is crafted for harmony.

Pastry chef Yu Tanaka’s sweet creations are exquisite touches to end an unforgettable epicurean experience.

The Evolution Of Epicure

Epicure is a three-Michelin-starred establishment that had Chef Éric Frechon at its helm from 1999 to 2024.

The hotel management has made considerable efforts to create a dream setting that reflects the exceptional cuisine offered to guests at this culinary landmark. Architect Pierre-Yves Rochon, in collaboration with the Grand Dame of Luxury Hotels Maja Oetker, designed a unique space overlooking a handsomely groomed garden. What was once the hotel’s storied summer restaurant is now the year-round home of a culinary fair crafted by the extraordinary trio consisting of the head chef, pastry chef, and sommelier. Such a convergence of extraordinary talents required an exceptional setting bathed in light (stunning natural light during lunch service); this was the aim of the designers.

A view from Epicure/Photo by Claire Cocano
A view from Epicure/Photo by Claire Cocano

Italian Botticino marble with green onyx cabochons creates a perfect harmony of colors on the restaurant’s floor. The ceiling features moldings in the Louis XVI style that characterizes the overall atmosphere of the hotel. The master bronze craftsman Delisle has suspended a magnificent chandelier, symbolizing ancestral craftsmanship. A stunning 19th-century pure marble fireplace gently warms the winter evenings. Tables are set on the terrace so guests can enjoy dishes from the menu while being serenaded by the sound of the garden fountains and birdsong when spring arrives. In the evening, beams of light cascade down to each table, making the tableware sparkle, adding a final touch of elegance in an intimate atmosphere. 

The world of haute cuisine witnessed a significant transition as Le Bristol Paris welcomed Arnaud Faye as its Executive Chef last year. He has a predilection for the art of elevating beloved classics with a touch of modernity, a spirit that is reflected across Le Bristol’s entire culinary spectrum, including its two Michelin-starred restaurants, Epicure and 114 Faubourg, as well as Café Antonia, and Banquets and Room Service, which is also prepared in a kitchen adjacent to the main kitchen of Epicure.

The team of Epicure at Le Bristol Paris with Chef Arnaud Faye/Photo by Franck Juery
The team of Epicure at Le Bristol Paris with Chef Arnaud Faye/Photo by Franck Juery

The executive chef leads a talented culinary team of 200, including 100 in the kitchen alone. Faye’s vision for the hotel’s next culinary evolution is fully supported by Le Bristol and its owners (The Oetker Collection), whose aim is to remain a beacon of French gastronomic excellence. This new role presents an exciting adventure for the 45-year-old chef, who is constantly eager to push himself to ever greater heights. Faye says, “I am proud to be joining one of the most prestigious Palaces in the world and to become the torchbearer of its legendary French gastronomic tradition. Continuing the work of Chef Eric Frechon is an immense honor, and bringing my own style to Le Bristol’s kitchens is the most thrilling challenge.”

CEO of Le Bristol Paris Luca Allegri, shared, “I am delighted to welcome Arnaud Faye to our big family. His values and desires align with our own, which is why I am confident Arnaud is the ideal fit to continue the art of excellence cherished by Le Bristol. He will bring a fresh perspective and new vision, which we appreciate because it adds to the charm and spirit of our Maison.”

Le Bristol Paris openly embraced the genius of Arnaud Faye and shall continue to write the exceptional ongoing story of this nearly century-old hotel.

Epicure Restaurant is located at Le Bristol, 112 rue du Faubourg-Saint-Honoré, Paris, 75008, France. They are open for breakfast daily from 7:30 A.M. to 10:30 A.M. Lunch is served from 12:00 P.M. to 1:30 P.M., and dinner is served from 7:30 P.M. to 9:30 P.M. from Tuesday to Saturday.  

Photos courtesy of Le Bristol Paris (unless specified).

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