Best Dishes at Épicure
Black Truffle Dessert Sphere with Hazelnut and Gianduja
DessertA playful and elegant dessert where a blown sugar sphere, shaped and colored to resemble a black truffle, is filled with black truffle ice cream and black truffle emulsion. It rests on a bed of hazelnuts and is topped with rich gianduja chocolate sauce. The presentation is witty and unexpected while the flavors deliver on the promise—earthiness of truffle balanced with chocolate sweetness.
Truffle-Stuffed Macaroni
PastaA legendary dish at Épicure—handmade macaroni pasta tubes filled with truffle, showcasing extraordinary precision and artistry. Each piece is individually composed on the plate with seasonal vegetables and a light sauce that allows the truffle to remain the star. This is comfort food elevated to three-star status, demonstrating that luxury ingredients don't require complexity.
Langoustine with Lemon-Thyme and Onion-Mango Condiment
StartersA delicate preparation of langoustine tail cooked with lemon-thyme and served alongside an onion-mango condiment that adds tropical sweetness and savory depth. The dish is finished with a refreshing, foamy broth made from langoustine claws infused with yuzu and coriander. The multiple layers—briny langoustine, herbaceous lemon-thyme, sweet mango, and aromatic yuzu coriander—create a sophisticated composition.
Scottish Salmon with Tandoori Powder and Mint Oil
MainsA sous vide Scottish salmon preparation featuring a thin dusting of tandoori powder for spiced warmth, accompanied by crisp fennel and cucumber, and dressed with rice vinegar and mint oil. The technique ensures perfectly cooked, tender salmon while the tandoori powder adds an unexpected spice element. This dish shows Faye's willingness to blend French technique with global flavors while respecting the ingredient.
Bresse Chicken Poached in a Bladder
MainsA signature dish where a premium Bresse chicken (identifiable by its golden feet) is poached inside a sealed bladder envelope, creating an elegant presentation and preserving moisture. The bladder is broken open at the table, revealing the perfectly poached chicken and aromatic broth within. Diners who order this as a standalone course get the full experience of watching the dramatic presentation. The chicken from Bresse is renowned for its flavor and texture.
About Épicure
Épicure at Le Bristol Palace Hotel, opened in 1925 on prestigious Rue du Faubourg Saint-Honoré, is a three-star Michelin establishment under chef Arnaud Faye. Faye's contemporary French cuisine focuses on vegetables as king, with refined preparations that showcase artisanship, color and lightness. The restaurant has maintained its stars since 2009, balancing tradition with modern sensibility.
Top 5 dishes at Épicure:
- Black Truffle Dessert Sphere with Hazelnut and Gianduja – 91% recommended(Signature)
- Truffle-Stuffed Macaroni – 96% recommended(Signature)
- Langoustine with Lemon-Thyme and Onion-Mango Condiment – 94% recommended(Signature)
- Scottish Salmon with Tandoori Powder and Mint Oil – 89% recommended(Signature)
- Bresse Chicken Poached in a Bladder – 93% recommended(Signature)
Details
- Cuisine:
- French
- Price Range:
- €€€€
- Phone:
- +33 1 53 43 43 40
- Website:
- Visit Website
- Services:
- Dine-in, Reservations
Hours
- Friday:
- 7:00 AM - 10:00 PM(Open Now)
- Sunday:
- 7:00 AM - 10:00 PM
- Monday:
- 7:00 AM - 10:00 PM
- Tuesday:
- 7:00 AM - 10:00 PM
- Wednesday:
- 7:00 AM - 10:00 PM
- Thursday:
- 7:00 AM - 10:00 PM
- Saturday:
- 7:00 AM - 10:00 PM
The bread at Épicure is made on-site from heirloom wheat varieties—ask the staff about the daily selection.
Faye's philosophy is to let ingredients shine with light, refined preparations. Don't expect heavy sauces—expect clarity of flavor.
The €420 tasting menu showcases the full Faye vision. The à la carte options at €310 are excellent but represent selected highlights only.
Le Bristol is one of Paris's finest hotels. Consider timing your visit for late afternoon when the hotel's public spaces are quietest for a more intimate experience.
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