Welcome to Le Bristol Paris!
The story of this iconic Hotel is a wonderful and lasting one which has been told with passion since 1925. More than nine decades have been spent illustrating the "art de vivre à la française" and gracefully taking the Hotel to the very height of refinement and quality.
More than a majestic layout of the noblest materials, marbles and precious paneling, original works of art, fabrics from the finest crafts, and the most refined gastronomy under the guidance of the talented three Michelin star Chef Eric Frechon, Le Bristol is first and foremost a house where people take precedence.
The magnificent building, a masterpiece of the Oetker Collection, is rich due to more than 600 devoted and passionate employees: apprentices, chefs, commis, florists, housekeepers all are specialists in their field who put all their all, hearts and souls to continue writing the pages of this wonderful Parisian Palace.
So many talented employees have such a strong attachment to the Hotel, which has led them to work at Le Bristol Paris for over 10 or even 20 years.
Those men and women (from over seventy-four different nationalities!), perpetuate and enrich a unique luxury know-how when it comes to service and always perfect the execution of even the simplest of tasks. With devotion, passion and excellence, they contribute with pride to positioning this fabulous Hotel into a myth.
Best wishes on behalf of a happy team, dedicated to offering you exceptional experiences.
Didier Le Calvez
President and General Manager
Some lovely gifts for the end of the yearMore
Oetker Collection's expansion to the Americas - New hotels to launch in New York and São PauloMore
A wine tasting matched with a four-course menu created by the chef of 114 Faubourg, presented by a wine grower and the Head Sommelier at Le Bristol Paris
For Valentine's Day, Le Bristol will be welcoming lovers in the very heart of ParisMore
Vote for Le Bristol Paris in the Travel + Leisure 2016 World’s Best Awards surveyMore
A famous writer is invited to present his latest book, around a 3-star diner, and wine tastingMore