For over a decade, the renowned Epicure restaurant has maintained its status of three Michelin stars among the best addresses worldwide and continues to set standards in French gastronomy. Now – under the direction of acclaimed chef Arnaud Faye – it's embarking on a new era that masterfully combines tradition and innovation.

Rouget de méditerranée – Mediterranean mullet – by Chef Arnaud Faye © Thomas Dhellemmes

A visionary chef: Arnaud Faye

Arnaud Faye, who has made a name for himself as Meilleur Ouvrier de France and Michelin-starred chef, brings his impressive vision and unmistakable talent to Epicure. His modern approach focuses on seasonal, plant-based ingredients, which form the centerpiece of his creations, while fish and meat complement the flavors. Faye's philosophy: nature sets the tone, and the art of haute cuisine lies in bringing its gifts to the fore at the right time.

Chef Arnaud Faye © Franck Juery

Faye's culinary journey has taken him all over France, from the streets of Paris to the sunny Mediterranean coast. His close relationships with local producers are the foundation of his cuisine, which is deeply rooted in the French terroir. These partnerships, characterized by trust and respect, are reflected in every dish and underline his conviction that quality ingredients and human relationships are the key to culinary excellence.

Tradition meets innovation

While Arnaud Faye upholds Epicure's heritage with respect, he brings a new, creative dynamic to the kitchen. His menus are a tribute to the traditional values of French gastronomy, which he reinterprets with modern finesse. At Epicure, sophistication and innovation come together: classic preparation methods such as cutting and arranging the food directly at the table create an experience that brings the art of cooking to the fore. The service at Epicure is just as meticulous as the cuisine itself – a grand service that accompanies guests through every phase of the culinary experience.

Miel de nos ruches – honey from the hotel's own beehives – by dessert chef Yu Tanaka at Epicure in Le Bristol Paris © Thomas Dhellemmes

Epicure at Le Bristol Paris is more than just a restaurant visit – it's a multi-sensory experience. From the elegant décor and carefully composed flavors to the harmonious sounds and textures of the dishes, every moment at Epicure is designed to stimulate the senses and take diners on a journey. Le Bristol's excellent wine cellar completes the experience, with the sommelier harmoniously complementing the dishes with carefully selected wines.

Epicure
112 Rue du Faubourg Saint-Honoré, 75008 Paris, France
+33 1 53 43 43 40 - oetkercollection.com/epicure