Epicure
Classical French · Paris · Michelin Three Stars · Chef Arnaud Faye
Housed within the legendary Le Bristol hotel on Rue du Faubourg Saint-Honoré, Épicure has held three Michelin stars since 2014 under Chef Éric Fréchon, now led by Chef Arnaud Faye. The restaurant occupies a grand salon with Louis XVI furnishings, tall French windows, and views over the hotel's formal gardens. The cuisine celebrates classic French gastronomy with contemporary precision, featuring signature dishes like the Bresse chicken cooked in a pig's bladder and the iconic macaroni stuffed with black truffle and foie gras.
Menu
Dishes
- Macaroni Candele, Truffe Noire et Foie Gras - Truffle and Foie Gras Macaroni (115) — Farcis de truffe noire, artichaut et foie gras de canard, gratinés au vieux parmesan, jus aux brisures de truffe
- Poularde de Bresse Cuite en Vessie - Bresse Chicken Cooked in Bladder (390) — Suprêmes cuits au vin jaune, écrevisses, asperges vertes et morilles. Cuisses dorées au barbecue, salade maraîchère. Pour 2 personnes
- Pré-Dessert - Palate Refresher — A light, refreshing interlude before the final sweet courses.
- Poularde de Bresse en Vessie - Bresse Chicken Cooked in a Bladder (270) — The iconic dish: whole Bresse chicken slowly cooked in a pig's bladder with truffle and foie gras, carved tableside.
- Turbot de Ligne Rôti - Roasted Line-Caught Turbot — Premium line-caught turbot, carefully roasted, with seasonal accompaniments and a refined sauce.
- TheFork lists the main menu at (490)
- Macaroni aux Truffes et Foie Gras - Truffle and Foie Gras Macaroni (115) — The legendary: luxurious stuffed macaroni with black truffle and artichoke, gratinéed with aged Parmesan and foie gras.
- Légumes du Potager - Garden Vegetables (45) — A selection of the finest seasonal vegetables.
- Menu Dégustation - 8 Courses (440) — The complete Épicure experience featuring eight courses of refined French cuisine celebrating the finest seasonal ingredients.
- Bar de Ligne aux Agrumes - Line-Caught Sea Bass with Citrus (125) — Wild sea bass delicately cooked, enhanced with bright citrus flavors.
Tasting Menu
- Menu Dégustation 8 Étapes - 8-Course Tasting Menu (490) — Menu dégustation en 8 étapes par le chef Arnaud Faye, cuisine contemporaine classique mettant le végétal au centre
- Signature Tasting Menu (dinner) (380)
- Tasting Menu (490)
- Signature Tasting Menu (165)
- Signature Tasting Menu (380)
- Lunch Tasting Menu (165)
Wines
- Mas de Daumas Gassac Vin de Pays de l'Hérault 2005 (~ (27)
- Champagne - Prestige Cuvée Selection (35) — By the glass, featuring premier and grand cru Champagnes.
- Hermitage Blanc - Northern Rhône (48) — Majestic white Hermitage with power and finesse.
- Puligny-Montrachet - White Burgundy (45) — Elegant, complex white Burgundy from the prestigious Puligny-Montrachet appellation.
- By-the-glass whites include Rolet Arbois Vin Jaune 2005 (~ (27)
- Wine pairings (25)
- Loire Valley (560)
- Châteauneuf-du-Pape - Southern Rhône (38) — Complex, full-bodied red from Châteauneuf-du-Pape.
Cocktails
- Bristol Signature (28) — The hotel's signature cocktail, a refined blend of premium spirits.
- Badoit mineral water (14)
- Tasting Menu (current) (490)
- Rhône Valley (760)
- Double espresso (18)
Phone: +33 1 53 43 43 40
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- Le Grand Restaurant — Paris (2 Michelin stars)
- Bellefeuille — Paris (1 Michelin stars)