With Chef Arnaud Faye.

For over a decade, Epicure at Le Bristol Paris has been a benchmark for French gastronomy. Since being awarded three Michelin stars in 2009, it has continued to consolidate its excellence through bold innovation and respect for tradition. With the reopening of the restaurant, a new era begins under the leadership of Chef Arnaud Faye. With a forward-looking perspective, he reshapes the gourmet journey of Epicure for guests. Today, under the leadership of this Michelin-starred chef who has been awarded the title of Best Craftsman in France, Le Bristol Paris is ushering in a new chapter full of passion, dedication, and pursuit of perfection. Chef Arnaud Faye's vision for Epicure is to reinterpret the classic rules of contemporary French cuisine. He is inspired by seasonal and plant-based ingredients, giving each dish a unique vitality. Based on deep respect and firm inheritance of the tradition of high-end gourmet craftsmanship, the chef draws a new gourmet blueprint for Epicure, perfectly presenting the elegant style of Le Bristol Paris, which carries historical heritage and shines with innovation. Chef's cooking philosophy - the rhythm of nature The chef's outstanding career began with a unique journey. He traveled through France and deeply experienced the flavor differences in different regions from Paris to the Mediterranean. During this journey, he established deep connections with local producers and craftsmen who also love the land and its rich gifts. These relationships based on mutual trust and respect constitute the cornerstone of Chef Arnaud Faye's cooking philosophy. The chef takes the gifts of nature as the core of his menu, deeply understands the changes of the seasons, carefully selects fresh seasonal vegetables and fruits to ensure their taste and nutrition. In his creation, fish and meat are only supporting roles, focusing on plant-based delicacies, rather than overwhelming. This adherence to seasonality not only does not become a limiting factor, but also broadens the possibilities of creativity, surprise and joy, allowing Chef Arnaud Faye to open up new fields for Epicure, fully demonstrating the excellence and diversity of French terroir, and giving each meal a unique experience. The art of service Epicure is not only a delicate restaurant, but also an immersive sensory feast. Colors, aromas, tastes, sounds, textures and craftsmanship are harmoniously unfolded like a symphony, touching the five senses of diners in all directions. From cooking, plating to seasoning, with just the right table service, every link perfectly presents Chef Arnaud Faye's gourmet art. The sommelier also adds a lot of color to the chef's gourmet journey, carefully selecting each good wine to complement the chef's creative cuisine. They cleverly integrate the seasonal flavors on the plate with the perfect varieties and years of wine stored in the legendary wine cellar of Le Bristol Paris. Each wine pairing is like a praise for the characteristics of the dishes. From seating to tasting the last bite, every detail, every moment, and every element of Epicure are carefully crafted, perfectly and harmoniously inviting gourmets to explore the new chapter of gourmet written by Chef Arnaud Faye.