(USA & Canada) Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK) Call 00800 10 10 11 11
(Japan) Call 0120 086230
(Italy) Call 800 822 005
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Redesigned in 2011 by Pierre-Yves Rochon, the new dining room sports Baccarat crystal, Limoges bone china by Raynaud and silver cutlery by Christofle. In other words, a grand home worthy of Chef Eric Frechon’s three Michelin star genius. Expect dishes like Challans duck breast with black figs and almonds or blue lobster roasted with rosemary.
Executive Chef: Eric Frechon
Manager: Frédéric Kaiser
"From the minute I arrived, the service was exceptional..."
The “114 Faubourg”, the hotel’s luxury brasserie is a garden of delights with two floors joined by a majestic wrought-iron staircase. At the helm of the 93-seat restaurant is Eric Desbordes, a young Chef who was mentored by Eric Frechon.
Executive Chef: Eric Desbordes
Manager: Patrice Jeanne
The Le Bristol Paris Bar bridges old world Parisian glamour—think pink marble columns and a crystal chandelier—with its sophisticated present. Delicate pastries and coffees are on hand for breakfast followed by a traditional English Tea in the late afternoon and light salads and sandwiches for dinner.
Executive Chef: Pascal Havel
Inaugurated in September 2012, with nightly contemporary art programs, Le Bar du Bristol is the new place to be and be seen in the evening in Paris.
Executive Chef: Maxime Hoerth
(USA & Canada)
Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK)
Call 00800 10 10 11 11
Call 0120 086230
Call 800 822 005
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