Elite Traveler Summer 2023

EXPLORE TOPHOTELS Le Bristol Paris PARIS, FRANCE Presented by

Even in his wildest imagination, the Greek philosopher Epicurus himself could not have fathomed the gastronomic delights that lie behind the fabled doors of Paris’s Le Bristol on the famed Rue du Faubourg Saint-Honoré. Not only is it home to esteemed chef Eric Frechon’s highly-coveted triple-Michelin-starred restaurant Epicure and one-Michelin-star brasserie, 114 Faubourg, the Parisian hotel also contains an artisanal fl our mill, a chocolate factory for crafting delectable works of art and a world-class cheese aging cellar — all the fruits of Frechon’s 24-year tenure at Le Bristol’s helm. Almost as notable as Frechon’s fare is Le Bristol’s wine cellar, which hosts a 100,000-bottle collection. Back above ground, the hotel also hosts monthly ‘Wine Mondays’ where a winegrower is invited to showcase a vintage to a privileged few over a four-course menu specially created by Frechon. However, the most exclusive location to savor Frechon’s cuisine is from the privacy of the 3,475-sq-ft Imperial Suite, seated at the elegant 12-person dining table — guaranteed to be one of Paris’s most stylish dinner parties. On the o ff -chance you tire of eating during your stay, the elegant rooftop pool and Spa Le Bristol by La Prairie are the perfect spots to let o ff steam.

Epicurean adventure A private workshop at the in-house fromagerie is truly a must for any gourmand. The shared vision of Frechon and award-winning cheesemaker Marie-Anne Cantin, Le Bristol’s aging cellar features a seasonal array of cheeses, many of which are prepared on-site. Visitors will indulge in Frechon’s prized ‘living bread,’ which is typically paired with a silky chèvre or nutty Comté. The chef is also known to be quite inventive,

often enriching a selection of cheeses with preparations from his own recipes, including a salted butter Camembert bathed in Calvados and enveloped in bread crumbs. Imperial Suite from $21,250 per night. Contact Giulia Panossian, head of communications, giulia.panossian@oetkercollection.com, +33 153 434 186, oetkercollection.com