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You don’t go to Paris to save money. You do that before you arrive. You save ‘til it hurts and live within your means. Paris is for spending. With a little prior planning, you don’t have to break the bank. You can have your cake and eat it too. Literally.
There are plenty of Michelin-star establishments in Paris. A three Michelin star and a one are inside Le Bristol, and another, a two-star, is around the corner: Epicure, 114 Faubourg, and La Scene, respectively. Dinners at all three can be over-the-top pricey, but lunches are a bit lighter on the wallet and maybe just as satisfying. Go big and go home broke, or choose Your Survival Guy’s preferred: Go big, and don’t go broke, for lunch.
Epicure, a three Michelin star restaurant, was put on the map by former head Chef Eric Frechon (recently retired) who was replaced by Chef Arnaud Faye, formerly from the south of France bringing a Mediterranean flair. 114 Faubourg (the address of Le Bristol) is a one Michelin star and is also under the direction of Chef Faye.
When it’s raining, and it’s been raining here lately, you don’t need to travel far from Le Bristol to Stéphanie Le Quellec’s two Michelin star La Scene right around the corner, serving lunch upstairs and a more formal dinner downstairs. We had lunch there yesterday, and it was delicious without the fanfare of a multi-course dinner.
Your Survival Guy didn’t even know 114 served lunch until we walked by on the way to Stéphanie’s and saw diners. And we haven’t been to Epicure yet for lunch. Both serve an amazing dinner experience, but they really are anniversary, big birthday type affairs, especially Epicure.
Action Line: Keep in mind the Michelin stars are awarded for dinner, not lunch. That doesn’t mean you pay the price by sacrificing on service and entrees. It’s just a different experience. Bon Appetit!
P.S. More about Chef Faye: Arnaud Faye’s culinary journey began in the heart of the Auvergne, where the pristine nature of the Puy de Dôme region nurtured his love for plants. Growing up surrounded by the earth’s bounty, he developed a deep appreciation for fresh produce and a delicate approach to cooking that respects and enhances natural flavors. Trained under renowned Chefs like Antoine Westermann and Bernard Loiseau, Faye honed his skills in creating complex sauces and celebrating regional delicacies. His talent led him to prestigious positions at the Ritz Paris and L’Auberge du Jeu de Paume, where he earned Michelin stars for his innovative cuisine. In Èze, at the Château de la Chèvre d’or, Arnaud Faye continued to elevate his culinary artistry, earning two Michelin stars for his Mediterranean-inspired dishes. His commitment to excellence was recognized in 2019 when he was awarded the prestigious title of Meilleur Ouvrier de France.
P.P.S. More about Stéphanie Le Quellec: Stéphanie Le Quellec has professed her aim to “deconsecrate haute cuisine” via her set menus comprising different numbers of courses or “acts”. The dishes may appear simple but every last detail has been carefully considered so that the bold flavours come through loud and clear. Happily, some of her signature dishes are reprised here, such as caviar, French toast and Pompadour apple. Tuck in to pastry chef Pierre Chirac’s top-notch desserts – he creates “cooked” desserts with distinct tasting notes, like his dual-origin Tahiti vanilla in a crème brûlée and Madagascar vanilla in an ice cream. There is a fine choice of wines by the glass served from magnums and even jeroboams. It all comes together thanks to a well-coordinated team, from the kitchen to the front-of-house staff, who provide attentive and friendly service. At lunchtime, a tempting menu based on seasonal ingredients is served in the bistro.
Originally posted on Your Survival Guy.
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