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Champagne and seafood are served at a striking centrepiece bar with chefs stepping out of the kitchen for an interactive dining experience. An a la carte menu is refreshed almost monthly and features the likes of smoked mackerel from Fraserborough, Dover Sole from Cornwall and Lobster from Harris, to Ribeye from Cork, Oysters from Maldon, and King Crab from the Bering Sea.
📍Restaurant : Kaspor’s at the Savoy
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Eric Frechon has been managing the Gastronomic Restaurant at Hotel Le Bristol Paris since 1999. Thanks to a rigorous, creative and regular work, the restaurant is in eighty-six best restaurants in the world and having Three Stars in the Michelin Guide in 2009.
📍Restaurant : Epicure
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