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By webadmin | November 13 2009
Hôtel Le Bristol in Paris has debuted the latest restaurant from famed three-Michelin-star Chef Eric Frechon. Named 114 Faubourg, the restaurant is located in the new seven-story wing, which also opened last month. Executive Chef Eric Desbordes helms the kitchen, offering cuisine made with the best quality ingredients that blend French classicism with world flavors.
Chef Desbordes collaborated with Chef Eric Frechon to execute the 114 Faubourg menu. During his career, Chef Desbordes held posts at top hotels and restaurants throughout Paris including the Hotel Ambassador, Hotel Hilton Orly, Hotel Hilton Suffren, Hotel George V and La table de Joël Robuchon. Most recently at Pershing Hall Restaurant, Chef Desbordes returned to Le Bristol to assume the role of Executive Chef. He previously worked at the property in 2005 and 2006 as Chef de Partie.
The 93-seat establishment sits on the ground floor of Le Bristol’s new wing and spans two open levels linked by a wrought iron, spiral staircase. The hotel’s owner, Maja Oetker, conceived the restaurant’s design with the help of Italian designer, Guendalina Litta Modignani, renowned for producing glamorous weddings and events. This was the first restaurant for Modignani who worked closely with Madam Oetker to create the concept for 114 Faubourg. The space is primarily dominated by an atmosphere that is colorful and ethereal, a contrast to the sleek and minimalist nature of the open kitchen and glass-walled cellar. Variations of one of Madam Oetker’s favorite flower, the dahlia, are infused throughout the restaurant. Warm shades of dahlias can be found in photographs against bright orange walls and on transparent backlit surfaces or large panels on the first floor. The flowers are juxtaposed by a vibrant, violet carpet and two imposing patinated gold columns. The restaurant also features a private dining room for 12.
The menu reflects the same spirit as the design – creative, unique and simple. Seasonal vegetables are abundant at both lunch and dinner in such dishes as the Southern Baby Vegetables Stuffed with Provence Herbs or the Butternut Squash Soup with Delicate Cepe Mushroom Foam. The specialty at 114 Faubourg, however, is cooking to order. Diners can choose between three meats, including a Beef Rib Steak or Fillet of Duck Breast, and five fish varieties such as Tuna or Sea Bass, which can then be grilled, seared, steamed or even spit-roasted for larger cuts. Guests are given the option of selecting either traditional sauces, such as a Béarnaise, or more unusual types, including a Spicy Chutney.
A refined selection of cheeses, representing the best of the region is also available. For the foodies with a sweet tooth, Pastry Chef, Laurent Jeannin, offers a variety of irresistible treats including Crispy Cocoa Tile-like Biscuit with Delicate Caribbean Chocolate Mousse and Ice Cream or Chilled Granny Smith Apple and Raspberry Soup with Basil and Lemon Sorbet.
In addition to the menu, the restaurant provides a variety of global wines, chosen by Chef Sommelier, Marco Pelletier, that are quite different from the celebrated lists at the property’s Gastronomic Restaurant. Pelletier has deliberately chosen to look beyond France’s borders to strengthen the hotel’s international component.