114 Faubourg – Le Bristol's one-star brasserie, reimagined

Reached through Le Bristol's lobby and down into the hotel's Matignon wing, 114 Faubourg is the brasserie the palace hotel built when it added twenty-one rooms and five suites to its Faubourg Saint-Honoré address between 2007 and 2009. Four years after opening, in 2013, it earned a MICHELIN Star, a distinction the restaurant has carried ever since, making Le Bristol one of the few Paris addresses with two starred rooms under one roof: 114 Faubourg and Eric Frechon's former three-Michelin-star Epicure. Arnaud Faye, Meilleur Ouvrier de France, now oversees both kitchens as Le Bristol's Executive Chef, while day-to-day cooking at 114 Faubourg is led by chef Vincent Schmit, whose menu runs from an écailler selection of oysters and Sologne caviar to the pâté en croûte and truffled flammekueche that keep the brasserie spirit intact. It holds one MICHELIN Star.

01The room and the setting

114 Faubourg sits in the wing Le Bristol inaugurated in 2009, when the hotel purchased an adjoining building on rue du Faubourg Saint-Honoré and added rooms, suites and this restaurant in a single project.

Inside, the room is built around a dramatic wrought-iron staircase that carries guests down past the open kitchen, the kind of detail that keeps a brasserie inside a palace hotel feeling approachable rather than hushed.

02The chef

When 114 Faubourg opened, its stoves were handed to a young chef, Eric Desbordes, working under the supervision of Eric Frechon, then Le Bristol's three-Michelin-star chef at Epicure.

Insider tip

Entered through Le Bristol's lobby; nearest stations Miromesnil and Saint-Philippe-du-Roule.

Frechon left the Palace after a long tenure, stepping down on 15 April 2024; Arnaud Faye took over as Executive Chef of Le Bristol's kitchens, a role in which he now oversees both Epicure and 114 Faubourg.

Service at 114 Faubourg itself is led today by chef Vincent Schmit, whose name appears on the restaurant's own pages as the chef currently in charge of the kitchen.

03The cooking

The carte opens with a shellfish and caviar selection: Gillardeau No.2 oysters poached in their shell with a pot-au-feu jelly sharpened with ginger and lemongrass, and thirty grams of Sologne caviar served with blinis, before moving into dishes built for sharing such as a truffled flammekueche with scallops and smoked bacon.

It is cooking that stays inside brasserie boundaries without simplifying them: a pâté en croûte of duck and foie gras, a salad finished with shaved parmesan and black-truffle vinaigrette, dishes built to be recognised rather than decoded.

04What to order

Start at the écailler counter with the Gillardeau No.2 oysters or, for an occasion, the Sologne caviar with blinis and condiments. The truffled flammekueche, built on scallops and smoked bacon, and the duck-and-foie-gras pâté en croûte are the dishes regulars return for.

05Wine and drinks

The wine list has done enough to earn 114 Faubourg two glasses from Wine Spectator, against three for Epicure, recognition for a cellar built to match a palace hotel's ambitions rather than a brasserie's modesty.

Dessert wines run deep too, down to a fifty-year-old Taylor's 'Golden Age' tawny port by the glass, alongside Sauternes and Banyuls for anyone finishing the meal slowly.

06When to go and booking

In October 2026 the restaurant's own website lists it as temporarily closed until further notice, so it is worth calling Le Bristol directly, on +33 1 53 43 44 44, before planning a visit.

For a weekend. For a lifetime.