December 01, 2016

114 Faubourg: An Orgasmic Experience!

Non-smokers friendly

Phone Number: +33 1 53 43 44 44

Address: 114 Rue du Faubourg Saint-Honoré, 75008 Paris, France ( 12PM - 10:30)

Website: http://www.lebristolparis.com/eng/gastronomy/114-faubourg/

Price Range: 140-160 $

114 Faubourg 114 Faubourg
4.9 out of 5 based on 1 professional review.

RATING:98/100

Welcoming: 5/5

Food Temperature: 10/10

Ambiance / Music: 10/10

Menu Choice: 5/5

Food Taste: 29/30

Architecture / Interior: 10/10

Food presentation: 10/10

Service: 10/10

Value for money: 9/10

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Nestled in one of Paris' most prestigious hotels "Le Bristol" is a restaurant presided over by Chef Jean-Charles Cauquil, under the supervision of the famous Chef Eric Frechon - as Executive Chef. You feel special the second you step into this breathtaking restaurant. An amazing experience is waiting for you!

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"114 Faubourg", Le Bristol Palace's prestigious restaurant, welcomes you for dinner - a place fully booked until New Year's Eve. We asked the concierge for a table and we were lucky to be granted one.

Arrive at the hotel, give your car to the valet and be accompanied to the restaurant, welcomed at the door, your jackets taken from you before finally entering this magnificent space. It has two floors with an open kitchen in the lower part. Shiny parquet floor, a white ceiling, general dimmed lights but with all the tables lit to perfection to afford the best possible sight for the food as well as have the chance to take some pictures.

Dark wooden tables and relaxing violet chairs, the dining area is formed of a long bench following the main wall until it reaches the bar down at the other end. Fine cutlery, crystal glasses, a flower in the middle, a Peugeot pepper mill and a silver plate for the water bottle. Staff walk and serve with the utmost professionalism. Finesse is the motto, perfection is the outcome.

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On the menu you'll find hors d'œuvre, fish, beef, cheese and desserts. The foie gras, king crab, pig ribs for two, cheese of the day and the wide selection of desserts caught my attention. You can choose the menu for €114 that can serve the entire table (king crab, crèpes, scallops, partridge and foie gras, mille feuille).

The details make all the difference... the quality of the table cloth branded with the restaurant's logo, the napkins, the beautiful water glasses, the superb and simple decor, the professionalism of the staff - their appropriate attitude and tone of speech - and finally the menu selection.

Awarded a Michelin star in 2013, 114 Faubourg has established a loyal clientele who make it their Parisian dining room, inspiring Chef Jean-Charles Cauquil to achieve new levels of excellence every day.

The wrought iron and marble staircase runs through the core of this duplex space that is smart but relaxed, with bursts of colourful dahlias splashed over the walls, all energised by the open plan kitchen. A warm and exuberant atmosphere is nurtured by charismatic restaurant director Patrice Jeanne.

As former Chef Eric Desbordes went St Barths to take up the helm in Oetker Collection’s sister hotel, Le Bristol Paris’s highly esteemed Chef Jean-Charles Cauquil stepped up to lead the 21 strong star team. Chef Jean-Charles Cauquil continues in the school of Chef Eric Frechon, with the highest respect for terroir. He creates with a kind of patience for which he is renowned, as he says ‘Patience makes dreams come true’, which is evident in the transcendent cuisine served at 114 Faubourg.

Dinner starts with a bread basket, soft and fresh bread made in a flower shape and served with salted butter imprinted with the restaurant's logo. Bread that's so fresh and soft, with butter that's salted to perfection.

Amuse bouche to start, a ritual in fine dining restaurants. Brouillade of eggs with oursin and bread crumbs. Yummy! It's so good! The taste of the sea, mousse of Boursin, a light crunch, a fine saltiness... I was sure we were to have a sumptuous dinner to follow.

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Appetizers arrived first:

  • A stainless steel stand hosts three eggs each filled with Hong Kong crab meat and mixed with ginger and mayo. Imagine the freshest of crab meat gently marinated in ginger and mixed with mayo, the kind that is not heavy or fatty. A generous portion too. It redefines the way we eat fresh crab.
  • A beautiful plate of beetroot chunks mixed with aged balsamic vinegar, blackberries and caraméliser nuts alongside a smoked burrata. The ingredients might look simple, but don't judge before you've tried it; it is indeed the work of a master chef.
  • A green salad, fresh and simple - a dish that looks like a drawing. Fresh greens and shredded Parmesan. A delicate vinaigrette makes all the difference.

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The main course:

  • My heart skipped a beat! Pork cooked as good as this is rare to find! So tender, so enjoyably fatty, so juicy and lightly crunchy on the sides, a white piece of meat as is, with all its fat, the real deal... no words can describe my enjoyment!  Ecstasy... orgasmic... served with sea salt, green apples, green beans and nuts.
  • Saint Pierre fish with turmeric, carrot purée, ginger and kale infused in lemon; a poem!
  • Faux fillet with butter cafè de Paris and fries. Good quality meat, exceptional sauce.

The wine: Chateau Bellisle Mondotte 2006, chosen by Fabien the sommelier, a connoisseur one needs to consult.

Desserts followed:

  • Profiterole and mille feuille. Five choux created in balls and covered with a chocolate craquelin each hosting a scoop of vanilla ice cream. The plate is lovely and bathed with a warm chocolate sauce. The Mille feuille is presented vertically, vanilla ice cream and salted caramel. Classy and refined...

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We were served by Alicia. I send my regards to this professional person who works with the perfect attitude, class and finesse that this restaurant promises. Most waiters should learn a thing or two about the art of serving!

An amazing and memorable experience priced at €140/person and worth every penny. Ladies are offered a box of chocolates before leaving. I went back to my hotel amazed, satisfied and ready to visit again soon.




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