Cover Chef Arnaud Faye with his team at Le Bristol Paris’s Epicure (Photo: Franck Juery)
Chef Arnaud Faye with his team at Le Bristol Paris’s Epicure (Photo: Franck Juery)
1 / 1
Le Bristol Paris’s triple Michelin-starred restaurant, Epicure, unveils a new contemporary chapter showcasing the luxury of nature’s bountiful treasures
Embark on a gastronomic journey at Epicure, the newly reopened restaurant at Le Bristol Paris. This culinary gem offers an array of delicious Parisian cuisine that will delight the palate with warm and hearty flavours of fresh produce. It is a great way to welcome anyone exploring the beautiful City of Light.
Taking the helm of the restaurant’s reopening is renowned executive chef Arnaud Faye, who plans to innovate the Epicure experience in his forward-thinking belief that more can be done with classic French dishes. This idea is then translated into something more contemporary, giving importance to plant-based and seasonally harvested ingredients. Faye aims for each creation to be crafted with the earth’s finest elements.
More from Tatler: Meet chef Sam Ro of La Pita, Poblacion’s must-try Middle Eastern restaurant
Above The multi-awarded chef Arnaud Faye (Photo: Franck Juery)
The multi-awarded chef Arnaud Faye (Photo: Franck Juery)
1 / 1
“For the reopening of Epicure, I was guided by my vision to modernise French gastronomy, focusing on seasonally sourced, plant-based ingredients. Over the years, I’ve built solid relationships with local producers and artisans, which allows me to work with and highlight the very best of French terroir. I aim to honour and respect culinary traditions while integrating a contemporary approach, setting a new course for Epicure that aligns with Le Bristol’s timeless elegance and commitment to excellence,” says Faye.
He monitors the seasonal harvest of fruits and vegetables such as artichokes, carrots, tomatoes, corn and melons to ensure that the raw ingredients are always at their prime—when they’re most nutritious and flavourful. For Faye, fish and other types of meat are only secondary ingredients. Going above and beyond, like not relying on meat as the primary ingredient for the chef’s creations, further establishes the restaurant’s reputation for serving only excellent and diverse French cuisine.
Above Figues du Vaucluse rôties (Photo: Thomas Dhellemmes)
Above Caviar osciètre de Sologne (Photo: Thomas Dhellemmes)
Figues du Vaucluse rôties (Photo: Thomas Dhellemmes)
1 / 2
“Seasonality is truly at the heart of my vision for Epicure. I work closely with local producers to ensure that every ingredient is used at its peak, allowing certain ingredients to stand out when they are in season while others might not appear on the menu. I’m particularly eager to showcase these ingredients at their best, capturing their essence when they’re freshest. This approach ensures that each dish represents the best of the season and pays tribute to the skill and dedication of the producers who supply us with such exceptional products,” he says.
Leading a team of 40 in the kitchen, the executive chef is ecstatic about his new role at the French fine dining restaurant, succeeding chef Éric Fréchon’s leadership. Faye holds this great honour to the heart of bringing his style to the Palace Hotel.
He is also keen on continuing the artisanal traditions of haute cuisine as he works with his team to steer Epicure on a new course while upholding Le Bristol’s elegance and sophistication.
Read also: Tatler talks to Gordon Ramsay about his new restaurant in the Philippines
Above Inside Le Bristol Paris’s Epicure (Photo: Le Bristol Paris)
Inside Le Bristol Paris’s Epicure (Photo: Le Bristol Paris)
1 / 1
Faye’s philosophy, “Human at the Heart”, was established after encounters with local producers and artisans in different regions from Paris to the Mediterranean. His journey allowed him to connect with people with the same vision and passion for the land and its bounty. With all these things that he has witnessed and learnt about what the earth can give to create healthy but good food, the chef is more than ready to immortalise fresh ingredients in the intricately crafted menu of Epicure.
“Every dish presents its unique characteristics and originality. The menu is intended to evolve regularly, always adapting to the seasonal ingredients, which keeps it fresh and innovative,” says Faye. “This approach is why I do not identify a single dish as a signature. Each creation reflects a piece of my culinary philosophy, guaranteeing a dynamic and memorable experience for our guests,” he adds.
Above Rouget de méditerranée (Photo: Thomas Dhellemmes)
Rouget de méditerranée (Photo: Thomas Dhellemmes)
1 / 1
Good food should always be paired with a good drink, which is why it’s perfect that Le Bristol prides itself on its vintage and legendary wine collection. Each bottle of wine on Epicure’s menu is carefully selected, ensuring the wine’s flavour will help express each dish’s whole character.
Another essential ingredient to complete the French fine-dining experience is the service. Food and dining are about the menu and how the staff welcomes, entertains and serves each dish. At Le Bristol, guests can expect to be delighted with an immersive experience that touches aromas, flavours, textures, colours and sounds that will surely thrill all five senses. Guests will be involved in the process, from cutting to plating and seasoning.
Above Tomate (Photo: Thomas Dhellemmes)
Tomate (Photo: Thomas Dhellemmes)
1 / 1
“My goal is for the guests to leave with a renewed understanding of fine dining, where plant-based ingredients and seasonality are the foundation of every plate. I want them to savour beautifully prepared dishes made with exceptional French terroir ingredients,” shares the multi-awarded chef. “Additionally, I want guests to experience the unique ambience of Epicure, where every detail contributes to a harmonious experience. From the vibrant colours and aromas to attentive service and wine pairings, guests will enjoy a meal and an unforgettable culinary journey reflecting contemporary French cuisine’s essence.”
NOW READ
Discover the must-try dishes and drinks at Galaxy Macau Presents Off Menu by Tatler Dining
Credits
Images: Thomas Dhellemmes and Franck Juery
