The day started with the most amazing news – – we’d been granted permission to meet Mr. Juan Diego Flórez backstage at the Palais Garnier after his recital, although only one of us knew of this, which made for a spectacular surprise for the other. I was preparing for our much anticipated brunch at Épicure when the text came through which set the tone for the reminder of the day and evening.
We arrived at Épicure located within Le Bristol with appetites that never seem to tire and palates that constantly need to be challenged. Needless to say, our appetites were pleasantly worked over and our palates received the royal treatment – – this was over the top pleasure. Every encounter seemed to pull us deeper into what can best be described as an exquisite and seamless adventure into pure bliss as this was indeed a rare find. This 3 Michelin Starred experience is one I’ll never forget and wish to repeat. Each moment put us at ease, while the professional, yet friendly team created magic with their flawless phantom-like presence. They were always steps away, but never in our space. Benjamin, our Sommelier could not have been more perfect. Presentation, explanation and admiration for wine and all that pairs well with it, was ideal. We were extremely impressed with our entire experience and immediately decided this would be a spot we’d never miss when in Paris.
If perfection is what you possess and crave, then you’ll feel right at home at Épicure. Chef Frechon, your vision and execution are rare treats – – ones to be admired and honored. And to Mr. Rémi Ségui, Manager of Restaurant Epicure, as I mentioned in our email exchange, you’ve done a fantastic job with respect to creating an incredible staff and the most amazing atmosphere in which to dine. We thank you for your generosity and time – – we remain in awe.
And now the brunch experience alone that will inspire travel to Paris!!!!!
Le Menu
Baccarat Butterfly
NV Pierre Moncuit Grand Cru Brut Rosé
NV Pierre Moncuit Grand Cru Brut Rosé
SAFRAN
SAFRAN
Kougelhopf by Chef Eric Frechon, with lard di colonata, comté cheese, chorizo, black olives and sun dried tomatoes
Beurre
Pain
Amuse-bouche
Pumpkin purée with chestnut jelly and Paris mushroom foam
Pumpkin purée with chestnut jelly and Paris mushroom foam
Large Langoustines
Large Langoustines Lightly cooked with lemon-thyme, “onion-mango” condiment, broth of the claw with citrus fruit and coriander
Benjamin, Sommelier
2016 Domaine Michel Niellon – Chassagne-Montrachet “Clos Saint-Jean 1er Cru”
Stuffed Macaroni With black truffle, artichoke and duck foie gras, gratinated with mature Parmesan cheese.
Stuffed Macaroni With black truffle, artichoke and duck foie gras, gratinated with mature Parmesan cheese.
Stuffed Macaroni With black truffle, artichoke and duck foie gras, gratinated with mature Parmesan cheese.
2012 Domaine de la Taille Aux Loups “Clos De Mosny” Monopole, Montlouis Sur Loire
2012 Domaine de la Taille Aux Loups “Clos De Mosny” Monopole, Montlouis Sur Loire
Silver Cloche – Reflection, Reflection
Line Caught Whiting fish from Saint Gilles Croix-de-Vie In a crust of bread with almonds, “New-Zealand” spinach and olive oil flavored with curry and péquillos pepper.
Line Caught Whiting fish from Saint Gilles Croix-de-Vie In a crust of bread with almonds, “New-Zealand” spinach and olive oil flavored with curry and péquillos pepper.
Pigeon from the Bresse area roasted and glazed with orange honey, caramelized onions, black pudding of thighs, baked apple, roasted juice.
Pigeon from the Bresse area roasted and glazed with orange honey, caramelized onions, black pudding of thighs, baked apple, roasted juice.
2008 Domaine des Remizières “Cuvée Emilie” Hermitage (Benjamin, Sommelier)
2008 Domaine des Remizières “Cuvée Emilie” Hermitage
The “PERFECT” Setting
Moi
2004 Clos Marie “Simon” Pic Saint Loup
Fromage Selection
Fromage
Mango dices with mango jelly, oriental sorbet (almond milk, orange blossom, vanilla and lemon juice)
The bergamote citrus infused with black tea, puffed meringue with hazelnuts, “doyenne du comice” pear and blackberry juice
The bergamote citrus infused with black tea, puffed meringue with hazelnuts, “doyenne du comice” pear and blackberry juice
Sagacious Palate 