The Gastronomic Restaurant Hôtel Le Bristol changes its surroundings in order to match the rhythms of the season. The Winter Restaurant and the Summer Restaurant, the two
exceptional atmospheres attract both Parisian and international clients.
In the Kitchen, Chef Eric Frechon revisits the basics of French Cuisine with style. His creed?
To bring back products that were unfairly taken out of the gastronomic vocabulary that one
should appreciate solely for their simplicity.
The Chef's respect for products has evolved into him giving simple foods the attention that
they deserve, such as "Macaroni in Black Truffles" and "Chicken Breast." Since he joined Le
Bristol in 1998, the Normandy-born Chef sought to develop a style of cooking that he
defines as "Cuisine based on France's culinary culture which is changing constantly, like
language: a cuisine that combines flavours, spices and fresh herbs." Chef Eric Frechon
invites you to savour his imaginative cuisine that gives pride to the purest, most natural
flavours allowing them to express their full taste and character.
Throughout the year the Chef orchestrates and highlights seasonal products on several
occasions such as the Mushroom Month in the autumn or the Truffle Month in January.