Epicure is a high quality eating restaurant inside Le Bristol lodge. It’s led by chef Éric Fréchon and at the moment holds three Michelin stars.
Chef Éric Fréchon has a variety of followers, so I used to be anticipating one thing nice after I visited in 2014. The cooking, whereas fulfilling, didn’t provide something new. The setting lacked soul. It occupies a really comparable area of interest to Le Cinq however didn’t measure up.
Fréchon’s delicacies performs it a little bit too secure for my style. A dish of uncooked sea scallops with oyster juice and lemon curry cream delivered no brine and little or no spice, tasting largely like shellfish and cream. Innocent, however missing any of the ability that Le Squer may have delivered to the dish. Desserts had been cloyingly candy.
Apart from the beautiful floral preparations, I discovered the eating room on this luxurious lodge to be fairly dated, virtually provincial in its mixture of heavy curtains, plaid chairs, and heavy crystal stemware. And whereas my internal baby appreciated the rainbow crystal butterflies that adorned each desk, it appeared a really twee alternative for a gastronomic restaurant. Service is formal, with competent employees and an abundance of rolling carts.
112 rue Faubourg Saint-Honoré, 75008
Open Tuesday-Saturday for lunch & dinner
Closed Sunday & Monday
Reservations on-line or at +33 1 53 43 43 40
OUR PHOTOS OF EPICURE
IN OTHER WORDS
David Lebovitz (2015) “Pastry chef Laurent Jeannin isn’t the family identify different French pastry cooks are… But when I’ve any say within the matter, judging from the desserts that we had that afternoon, he’s fairly probably one of the best pastry chef in Paris.”
Atabula (2014) “Le restaurant Epicure du Bristol… a été élu meilleur restaurant d’hôtel du monde par le web site gastronomique The Day by day Meal. “
Alexander Lobrano (2010) “… it was a problem to stay targeted on the dialog after I was experiencing a lot non-public pleasure from what we ate… veal sweetbreads cooked in a tobacco leaf and served with a puree of Jerusalem artichokes with a espresso and reglisse jus. Nothing I’ve eaten all 12 months supplied extra strong proof of absolutely the genius of French cooking.”
Alexander Lobrano (2008) “I’ve been following gifted chef Eric Frechon’s cooking ever since he first went out on his personal… The whole lot about this meal was excellent–setting, service and meals.
