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Hotel le Bristol , 112 Rue du Faubourg St. Honoré
Paris , France

Epicure in Paris’s Hôtel Le Bristol evolves as the seasons change. 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.

Last updated 2014-12-08 10:35:11 UTC
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