Le 114 Faubourg
Hôtel Le Bristol
112, rue du Faubourg Saint-Honoré
75008 Paris
Metro Miromesnil (line 9 and 13)
Area: Champs Elysées
Imagined by the interior designer Daniel Patzelt and Guendalina Litta Modignani (creator of private parties), the new table of the Parisian Palace is resolutely contemporary with large dahlias (emblem of the hotel) and hot colors to dress up the walls. Located on the ground floor of the new wing of the hotel (which includes 26 rooms and suites), the Bristol brasserie offers a filtered lighting, enhanced by gold patina columns, a purple carpet and some attractive benches. In the kitchen, the young chef Eric Desbordes, introduced by Eric Fréchon, chef of the palace’s kitchens, who treats the regulars and new curious faces very well. We love the potato waffles with smoked salmon or the Bourbon vanilla millefeuille and salted caramel. New also, custom-made cooking: a small revolution in Bristol, which allows customers to choose between the grill, the steam, the plancha or the pin for large parts like the tail of monkfish. Tailor-made to address this fresh and cheerful, floral and poetic, surprising address.
Hôtel Le Bristol
112, rue du Faubourg Saint-Honoré
75008 Paris
Metro Miromesnil (line 9 and 13)
Area: Champs Elysées
Imagined by the interior designer Daniel Patzelt and Guendalina Litta Modignani (creator of private parties), the new table of the Parisian Palace is resolutely contemporary with large dahlias (emblem of the hotel) and hot colors to dress up the walls. Located on the ground floor of the new wing of the hotel (which includes 26 rooms and suites), the Bristol brasserie offers a filtered lighting, enhanced by gold patina columns, a purple carpet and some attractive benches. In the kitchen, the young chef Eric Desbordes, introduced by Eric Fréchon, chef of the palace’s kitchens, who treats the regulars and new curious faces very well. We love the potato waffles with smoked salmon or the Bourbon vanilla millefeuille and salted caramel. New also, custom-made cooking: a small revolution in Bristol, which allows customers to choose between the grill, the steam, the plancha or the pin for large parts like the tail of monkfish. Tailor-made to address this fresh and cheerful, floral and poetic, surprising address.
