Menu to Taste

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.

112 rue du Faubourg-Saint-Honoré, 75008 Paris, Paris

Menu

Tasting Menu

  • Signature Tasting Menu (dinner) (380)
  • Tasting Menu (490)
  • Lunch Tasting Menu (165)
  • Signature Tasting Menu (165)
  • Signature Tasting Menu (380)
  • 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

Dishes

  • 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.
  • Caviar Osciètre - Oscietra Caviar (195) — Premium Oscietra caviar service with traditional accompaniments.
  • À La Carte – Desserts (32)
  • Supplement (e.g. black truffle dessert) (32)
  • À La Carte – Mains (90)
  • 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
  • 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.

Wines

  • 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)
  • Châteauneuf-du-Pape - Southern Rhône (38) — Complex, full-bodied red from Châteauneuf-du-Pape.
  • 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.

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)

The Experience

An opulent room with garden or terrace dining. The meal is structured around à la carte dining and a tasting menu.

Phone: +33 1 53 43 43 40

Related restaurants