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MASTER CRAFTSMEN AND MASTER CHEF

At Le Bristol Paris the staff is as much at home as the guests, working together as an ambitious and highly supportive team. Each member of staff which achieves industry recognition, be that a Michelin star or a Meilleur Ouvrier de France,

sees it as their responsibility to impart their skills to the young apprentices so all in turn can scale the heights of their profession. Le Bristol Paris is a bastion of excellence built on the true values of craftsmanship.

Eric Frechon

Meilleur Ouvrier de France and Michelin starred

Chef Frechon’s career began shucking oysters and today he holds the prestigious ‘Meilleur Ouvrier de France’ and three Michelin stars.  

With a warm and supportive nature, that typifies the spirit at Le Bristol Paris, he encourages his exceptionally talented chefs to realise similar ambitions. The result is a highly motivated team driven to creative excellence.  
Defender of French cuisine, his signature style honours le terroir, while classic dishes become masterpieces under his original and meticulous approach.

Laurent Jeannin

Pastry Chef of the year

Laurent first met Eric Frechon in his early days at Le Crillon. 20 years later he shares the joy and recognition for Le Bristol Paris’ third Michelin star.

His creations have many sources of inspiration like the work of a fashion designer or a childhood memory, but every dessert is an opportunity for dramatic artistry. In 2011, for his prodigious talent he has been recognised by his peers with the accolade ‘Pastry Chef of the Year’.

Olivier Novelli 

A rare savoir-faire

As director of Epicure restaurant, Olivier Novelli is responsible for presenting the work of three Michelin starred Eric Frechon. It is one of the most exacting roles in Paris’ culinary field and as demanding as directing the most elaborate theatrical production. 

Olivier Novelli rises to the occasion every evening, creating a spectacular show for the guests who have been known to fall into a hush of silence when he reveals a specialty dish.

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