Le Bristol Restaurant
The Gastronomic Restaurant in Paris’s Hôtel Le Bristol evolves as the seasons change. The restaurant has two dining rooms: the Winter Dining Room, with elaborate tapestries and chandeliers, is used from October to April; and the Summer Dining Room, with garden views, is used from May to September. Chef Eric Frechon and pastry chef Laurent Jeannin have created a menu of market-fresh, French-influenced dishes, including fillets of sole stuffed with diced chanterelle mushrooms and milk-fed veal chop with lemon, capers, and parmesan cheese. Wine pairings are available from sommelier Marco Pelletier.
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