8th Arrondissement (Champs-Élysées)
Epicure in Paris’s Hôtel Le Bristol evolves as the seasons change. Chef Eric Frechon and pastry chef Laurent Jeannin have created a menu of market-fresh, French-influenced dishes, including fillets of sole stuffed with diced chanterelle mushrooms and milk-fed veal chop with lemon, capers, and parmesan cheese. Wine pairings are available from sommelier Marco Pelletier.
Chocolate lovers should try the “Grand Cru” Chocolate Originals, such as the Priceless Nyangbo chocolate, made with liquid cocoa and gold gilded sorbet.
AmenitiesOpen / Closes
- Accessible by Public Transportation
- Handicapped Accessible
- Notable Wine List
- Reservations Required
Cuisine Type:: French