Arnaud Faye leaves La Chèvre d'Or to join Le Bristol

Mathilde Bourge | 4/3/24, 4:57 PM

On Wednesday April 3, 2024, Arnaud Faye announced his departure from La Chèvre d'Or in Èze after eight wonderful years. The chef will start cooking at the Bristol on May 20.

The chef mercato continues! After Thierry Marx's departure from Mandarin Orient and Philippe Mille's from Domaine Les Crayères, it's Arnaud Faye's turn to leave La Chèvre d'Or (4 toques) in Èze, where the chef took up residence in 2016. What adventure is the 45-year-old chef taking off on? Who will replace him? Let's find out.

Arnaud Faye at the Bristol Paris

Since February and the announcement ofÉric Frechon 's departure from the Bristol Paris, rumors have been rife. But on Wednesday April 3, 2024, the verdict finally came down! It will be Arnaud Faye, currently chef at La Chèvre d'Or, who will replace him in the kitchens of the Parisian palace. On his Instagram page, he writes: "After eight wonderful years, I'll be leaving La Chèvre d'Or on May 4. It's a place where we've been able to build great things with teams past and present. I'm proud of the progress some of them have made alongside us. [...] As of May 20, I will be joining Le Bristol Paris, this prestigious, iconic and historic Palace. I am honored to succeed Éric Frechon and to continue this continuity in the excellence of French cuisine and the art of entertaining."

See this post on Instagram

A publication shared by Arnaud Faye (@arnaud.faye)

Upon his arrival, Arnaud Faye will be in charge of all the Bristol Paris kitchens, including the Epicure gourmet restaurant and 114 Faubourg, as well as Café Antonia, Banquets and Room Service. He will be able to count on the support of part of the existing team, including Franck Leroy and Shintaro Awa, who has worked alongside Éric Frechon for many years. Pastry chef Yu Tanaka, chocolate chef Johan Giacchetti, bakery chef Matthieu Favier and 114 Faubourg kitchen manager Vincent Schmit are also continuing the adventure.

A flying start for an experienced chef, who will enjoy a short lull just after the Paris Olympics. The Épicure restaurant is due to close its doors for a facelift.
For the moment, La Chèvre d'Or has not revealed the identity of the chef who will succeed Arnaud Faye.

These news might interest you

Hotels & Bed & Breakfast

Le chef pâtissier du Ritz, François Perret, quittera la place Vendôme après l’été

C’est dans un communiqué commun et sur le compte Instagram du chef que la grande annonce a été faite : François Perret quittera le Ritz fin août 2025.

Hotels & Bed & Breakfast

The Hoxton sort les transats : bienvenue à La Piscine

En plus de ses restaurants et bars, l’hôtel The Hoxton se dote d’une piscine pour un été frais au cœur de Paris.

Craftsmen & Know-How

Cette boutique française mise sur une épice que vous adorez

Les Français sont les troisièmes plus gros consommateurs de cette fameuse épice dans le monde. Et le fondateur de ce nouveau commerce l’a bien compris !

News & Events

Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).

Craftsmen & Know-How

40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)

Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !

News & Events

Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet

La compagnie aérienne Qatar Airways s’associe à Yannick Alléno pour une collaboration d’exception. Ensemble, ils redéfinissent l’expérience culinaire des passagers First et Business Class, tant dans les airs que dans les salons VIP.

Chef

Yannick Alléno

Restaurant

Le 1947 à Cheval Blanc 73120 COURCHEVEL