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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’.

Jean-Charles Cauquil

Home grown talent, 114 Faubourg’s new Chef

Born in Paris, Jean-Charles joined Le Bristol Paris from Hotel Georges V and rose through the ranks to lead the 21 strong team at 114 Faubourg. Ever since he was a small boy, he has had a real passion for cooking, and all his life the generosity and the abundance of his cuisine delighted friends and neighbours alike.
He is renowned for his calm demeanour, his motto: "Patience makes dreams come true.” What is it he likes about cooking? “Absolutely everything: discovering new combinations, selecting seasonal products, working as part of a team, and making people happy.” He is well versed in Chef Eric Frechon’s school of thought and shares his respect for French terroir.

Eric Frechon says ‘Cauquil has all the necessary qualities and passion to become a great chef,’ and when the holder of three Michelin stars says great, it is in the true sense of the word.

Frédéric Kaiser

A rare savoir-faire

As director of Epicure restaurant, Frédéric Kaiser 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.

Frédéric Kaiser 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.

As Chef Frechon says ‘Frederic Kaiser has rare savoir-faire, he knows the produce, has technical ability and loves to host’. In his desire for excellence he competed for a ‘Meilleur Ouvrier de France’ and won.

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