114 Faubourg

The cuisine at 114 Faubourg represents Chef Arnaud Faye's deep respect for French culinary traditions combined with the technical precision that earned him the prestigious title of Meilleur Ouvrier de France in 2019. This distinction, one of the highest honors in French gastronomy, reflects years of dedication to mastering classical techniques and understanding the nuances of French terroir. At 114 Faubourg, Chef Faye applies this expertise to create dishes that honor the past while speaking to contemporary palates.

The menu reads like a love letter to French gastronomy, featuring dishes that have defined the nation's culinary identity for generations. The pâté en croûte exemplifies the chef's technical mastery—this complex preparation requires precise seasoning, perfect pastry work, and an understanding of how flavors develop and meld. It's a dish that cannot hide imperfections, making it the perfect showcase for Chef Faye's skill. The roasted poulette demonstrates his ability to elevate simple ingredients through perfect execution, while the Bourbon vanilla millefeuille shows his pastry expertise, with its delicate layers and refined sweetness.

Other signature preparations include duck and foie gras preparations that highlight the richness of French terroir, and ravioles de jarret de veal that demonstrate the kitchen's ability to transform humble ingredients into refined dishes. Each plate is carefully composed, with thoughtful flavor associations that enhance rather than obscure the quality of the primary ingredients. The presentation reflects the precision of fine dining while maintaining the generous spirit of brasserie cooking.

The restaurant's commitment to quality extends beyond the kitchen. House-made bread accompanies each meal, providing the perfect vehicle for savoring sauces and enjoying the ritual of breaking bread together. The exceptional wine cellar offers carefully curated selections that complement the cuisine, with knowledgeable staff available to guide guests through pairings. The monthly wine evenings provide opportunities to explore these offerings in greater depth, often featuring rare bottles and educational tastings.

The daily-changing lunch menu at 75€ (entrée + plat or plat + dessert) demonstrates the kitchen's responsiveness to seasonal availability and market offerings. This approach ensures that regular guests always discover something new while maintaining the consistency and quality that defines Michelin-starred dining. The dinner service offers a more extensive tasting menu at 190€, allowing Chef Faye to showcase his full range of techniques and creativity. Vegetarian options are thoughtfully integrated into the menu, reflecting a modern understanding that refined French cuisine can accommodate diverse dietary preferences without compromising on flavor or sophistication.