Inside Le Bristol Paris - a Century of The Art of Gastronomic Excellence

Property: Le Bristol Paris. Title: Le Bristol Paris - Salle Epicure. Photographer: @Pierre Baëlen

An interview with Arnaud Faye, Meilleur Ouvrier de France & Karen Olmer

In 2025, Le Bristol Paris marked a remarkable milestone: 100 years of setting the standard for Parisian luxury and culinary mastery. Situated along rue du Faubourg Saint-Honoré, a renowned boulevard of embassies, fashion houses, and historic institutions, the hotel stands as a testament to a century-long tradition of refined hospitality. On rue du Faubourg Saint-Honoré - named for the patron saint of bakers - culinary history is woven into the address itself. At Le Bristol, this legacy lives on, celebrated in every detail through craftsmanship and tradition.

Le Bristol holds the French government’s Palace distinction, a rare recognition granted to five-star hotels whose heritage and standards place them among the finest in France. Remarkably, it is also one of the only European family-owned hotels of its caliber in the city. Inside, history feels tangible: original Louis XV furnishings, soft pastel tones, the heavy keys dating back to 1925, and a portrait of Marie Antoinette by François-Hubert Drouais, one of the court’s official portrait painters.

In the same centennial year, Le Bristol Paris was ranked No. 19 on The World’s 50 Best Hotels list, confirming its position among the most respected hospitality institutions worldwide.

Over the decades, Le Bristol has drawn figures from culture, fashion, art, and cinema - a discreet Parisian landmark where heritage meets contemporary creativity, style, and cultural influence. During my visit, I had the privilege of stepping into the hidden world behind the hotel’s celebrated dining experiences. Guided by Philippe, I moved through backstage culinary ateliers that most guests never see. During this visit, I also interviewed Executive Chef Arnaud Faye, Meilleur Ouvrier de France, to discuss his philosophy, sourcing, and approach to French gastronomy.

Property: Le Bristol Paris Title: Le Bristol Paris - Chef Arnaud Faye Photographer: @Franck Jurey

Chef Arnaud Faye - A Culinary Journey Through France’s Finest

Chef Arnaud Faye refined his culinary expertise in some of France’s most esteemed kitchens, including Régis Marcon, La Pyramide, Buerehiesel under Antoine Westermann, Relais Bernard Loiseau with Patrick Bertron, and the Ritz under Michel Roth. He later brought this refined approach to La Chèvre d’Or in Èze, overseeing the entire restaurant operation - an experience he often returns to, and one that clearly shaped his culinary identity.

Property: Le Bristol Paris. Title: Le Bristol Paris Sole du Morbihan - Épicure Photographer: @Thomas Dhellemmes

The Chef's Philosophy: Interview with Chef Arnaud Faye, MOF

𝙊𝙣 𝙞𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 𝙖𝙣𝙙 𝙨𝙤𝙪𝙧𝙘𝙞𝙣𝙜 𝙖𝙘𝙧𝙤𝙨𝙨 𝙁𝙧𝙖𝙣𝙘𝙚

Karen: Do you source outside Paris?

Chef Arnaud Faye: Yes, just outside Paris. One part is near Pontoise, for certain products and vegetables, and another is in the Champagne region, for onions and shallots.

My vision is to bring the best products from France. For example, Saint-Jacques (scallops) come from Normandy, and I work with a single fish supplier, depending on the season.

It is also possible to work with the South of France, because I worked there for eight years in Èze, and the products are among the best in the area. But everything is French, except for langoustine (Norway lobster) - sometimes from Scotland or Norway - because I cannot always find the size I want for the restaurant in France.

If I use citrus in winter, some of it comes from the South of France, near Èze, where I worked before. It always depends on the season and the quality.

For truffles, I work with Jérôme Galis. I also work with him on asparagus and green peas, and we have been working together for more than 15 years.

Property: Le Bristol Paris. Title: Le Bristol Paris - Chef Arnaud Faye Photographer: @Franck Jurey

On seasonality - room service versus the gastronomic restaurant

Karen: In Paris markets, we see fruit from all over the world, even in winter. Do you use ingredients that are not in season?

Chef Arnaud Faye: In a Palace hotel, some guests want fruit in the winter season - and that is fine for room service, because the guest is a guest. But for the gastronomic restaurant, no. I use seasonal products only.

For me, it is essential. "𝙏𝙝𝙚𝙧𝙚 𝙞𝙨 𝙖 𝙨𝙚𝙖𝙨𝙤𝙣 𝙛𝙤𝙧 𝙛𝙞𝙨𝙝, 𝙖 𝙨𝙚𝙖𝙨𝙤𝙣 𝙛𝙤𝙧 𝙫𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨, 𝙖𝙣𝙙 𝙖 𝙨𝙚𝙖𝙨𝙤𝙣 𝙛𝙤𝙧 𝙛𝙧𝙪𝙞𝙩. 𝙏𝙝𝙚 𝙗𝙚𝙨𝙩 𝙨𝙚𝙖𝙨𝙤𝙣 𝙛𝙤𝙧 𝙚𝙖𝙘𝙝 𝙥𝙧𝙤𝙙𝙪𝙘𝙩 𝙞𝙨 𝙢𝙤𝙧𝙚 𝙞𝙢𝙥𝙤𝙧𝙩𝙖𝙣𝙩 𝙩𝙝𝙖𝙣 𝙖𝙣𝙮𝙩𝙝𝙞𝙣𝙜."

From Food Trends to Consumer Needs: Spicier Tastes and the French Perspective

Karen: Do you see special requests or trends from around the world - more spicy flavors, for example?

Chef Arnaud Faye: Yes, I use spices in my kitchen. It remains very French, but travel can bring a slight influence. It is possible to add an Asian or spicy touch, but only a small one. It depends on the dish. The base remains French.

Property: Le Bristol Paris. Title: Le Bristol Paris - Truffe - Epicure. Photographer: @Thomas Dhellemmes

On requests and what inspires him

Karen: Do guests ever ask for special dishes?

Chef Arnaud Faye: There are always requests, but what matters most is the product. I use many herbs and products from different parts of France. For me, it is essential to visit small markets, meet suppliers, and explore what they produce. That is where the excitement is.

Off the Menu: A Chef’s Private Table

Karen: Outside fine dining, what do you personally enjoy eating - something as simple as pizza, or a composed meal?

Chef Arnaud Faye: I like very simple things - when the ingredients are excellent. For pizza, it is a Margherita: really good tomatoes, delicious cheese, fresh basil, and good olive oil. It is simple, but it is all about the quality of the ingredients and the dough. You do not need to put everything on a pizza.

His favorite “dish” remains a classic.

Karen: After everything you’ve created, is there one dish that represents you most?

Chef Arnaud Faye: It depends on the moment - where you are, with whom, and your memories. But for me, it’s always something simple: a good roast chicken with vegetables. For me, it’s perfect.

Chef Faye also holds the title of 2024 World Pizza Champion in the Triathlon category in Parma.

Property: Le Bristol Paris Title: Le Bristol Paris - Vanille - Epicure. Photographer: @Thomas Dhellemmes

Le Bristol’s Ateliers - Where the House Builds Flavor

Le Bristol Paris sustains its gastronomic identity through a discreet ensemble of in-house ateliers - wine, bread, cheese, pasta, pastry, and chocolate - where craft, discipline, and continuity quietly take shape.

The wine cellar ranks among the largest collections in Europe.

The cheese cave was developed in collaboration with Marie-Anne Cantin and former Executive Chef Éric Frechon, with materials chosen to regulate humidity and airflow, creating the ideal microclimate for affinage.

At the heart of the ateliers is the mill, located within the hotel itself, where grain is milled on site to produce flour for the hotel’s breadmaking. Framed pages from Les meilleurs blés (1880) by Henry de Vilmorin - considered one of the first systematic catalogs of wheat varieties in modern agricultural literature - are displayed inside the mill. These pages reference heritage wheat varieties such as Blé Prince Albert and a historical wheat recorded as “Trump” Blé in older agronomic nomenclature (a historical varietal name in grain classification).

The pastry atelier is led by Chef Pâtissier Maxence Barbot, recipient of the Relais Desserts “Pâtissier de Restaurant” Prize for Excellence (2024).

The Pastificio is led by Cristina Ternullo.

A Centennial Gift: A Moment of Exchange

At the end of my visit, I received a centennial gift from Le Bristol, presented in the hotel’s commemorative bag. Inside was the house brioche - recognizable for its petal-like shape and fine, flaky structure - paired with an artisanal chocolate-hazelnut spread made with Piedmont hazelnuts, notable for its depth and smoothness.

In return, during a brief moment in the kitchen, I offered Chef Arnaud Faye a small personal gift - an artisanal cheese from Bologna and an artichoke-shaped plate. Inside my greeting card, I wrote:

"As Victor Hugo said, 'To love beauty is to see light.' Your culinary artistry brings that light to all who are fortunate enough to experience it." 

I believe these words-and the gesture-capture the essence of the 𝙁𝙧𝙚𝙣𝙘𝙝 𝙖𝙧𝙩 𝙙𝙚 𝙫𝙞𝙫𝙧𝙚, 𝙬𝙝𝙚𝙧𝙚 𝙗𝙚𝙖𝙪𝙩𝙮, 𝙜𝙚𝙣𝙚𝙧𝙤𝙨𝙞𝙩𝙮, 𝙖𝙣𝙙 𝙖𝙥𝙥𝙧𝙚𝙘𝙞𝙖𝙩𝙞𝙤𝙣 𝙛𝙤𝙧 𝙡𝙞𝙛𝙚'𝙨 𝙥𝙡𝙚𝙖𝙨𝙪𝙧𝙚𝙨 𝙖𝙧𝙚 𝙘𝙚𝙡𝙚𝙗𝙧𝙖𝙩𝙚𝙙 𝙞𝙣 𝙗𝙤𝙩𝙝 𝙜𝙧𝙖𝙣𝙙 𝙖𝙣𝙙 𝙨𝙞𝙢𝙥𝙡𝙚 𝙢𝙤𝙢𝙚𝙣𝙩𝙨.

With Gratitude (credits)

I would also like to acknowledge Oetker Hotels and the Le Bristol Paris team for facilitating this. With appreciation to the people who made this visit possible and memorable:

• Chef Arnaud Faye, Meilleur Ouvrier de France - Interview

• Alice Casanova

• Philippe Bernardini

• Johan Giacchetti - Chocolaterie

• Alexandre Legras - Pastry

• Cristina Ternullo - Pastificio

• Franck Leroy, Meilleur Ouvrier de France

(Some of the people present during my visit may no longer be in the same role today, but their professionalism and generosity made the experience possible.)

Author and Interview: Karen Olmer

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