Who is Arnaud Faye, the chef who succeeds Eric Frechon at the helm of Bristol Paris?

Three years ago, he became executive chef of the Relais & Châteaux de la Chèvre d’Or restaurant, which quickly gained two stars (2017). The chef then celebrates the authenticity of the surrounding area.

“His dishes are inspired by these contrasts and amplify the products of the Riviera and the hinterland.“specifies the menu of the restaurant, where we currently find, for example,”Taming oysters in iodized gel and lemon emulsion” ; a Confit octopus in olive oil, beets with rosegrass“, or even”Catch of the day, roasted artichokes, anchovy butter, fish soup“.