© Maki Manoukian
Arnaud Faye, aiming for excellence
What if we didn't talk cooking with Arnaud Faye, the Executive Chef of Le Bristol Paris, who unveiled his first creations for the Epicure restaurant in September 2024? This Meilleur ouvrier de France has agreed to think outside the box and reveal what drives him, from his first glass of vosne-romanée to his latest musical tastes and his certificate in mental preparation for professional performance.
Gault&Millau: You left Paris more than ten years ago to work at the Auberge du Jeu de Paume in Oise, then at La Chèvre d'Or in Èze. What's your view of the capital since your return in 2024?
Arnaud Faye: There's a palpable energy in this city that I can't find anywhere else. On a professional level, everything's easy despite the traffic problems. I can need products urgently and have them in the kitchen within the hour. on a personal note, my wife Laurence and I have settled in the 10th arrondissement, in the heart of the Hauteville district, which we are gradually making our own.
G&M: What drew you to this area?
This article is taken from Gault&Millau, le magazine #9. Find the latest issue on newsstands, in our e-boutique or on the Gault&Millau iOS or Android app . It is also available online onPressReader.
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