Comprised of two dining rooms – Winter and Summer – used according to the rhythms of the season, this three-star Michelin destination attracts with its luscious surroundings and delectable culinary offerings.
Based upon traditional French cuisine, yet always evolving and being improved, the dishes created by head chef Eric Frechon aim to bring back to the forefront of the gastronomical world simple but delicious combinations made with quality seasonal ingredients. Try the hearty roast saddle of venison with celeriac purée and beetroot in port accompanied by a wine chosen by Chief Sommelier Marco Pelletier.
Eric Frechon, Head Chef
Frédéric Kaiser, General Manager
+33 (0)1 5343 4340
Hotel Le Bristol, 112 Rue du Faubourg Saint-Honoré, 75008