Epicure

The cuisine at Épicure represents Chef Arnaud Faye's masterful interpretation of French gastronomic tradition, where classical techniques meet contemporary sensibilities to create dishes of extraordinary refinement and flavor. At the heart of this culinary philosophy lies an unwavering commitment to exceptional products, sourced from the finest producers across France and prepared with meticulous attention to detail.

Chef Faye's approach emphasizes the purity and intensity of flavors, allowing each ingredient to express its essential character while contributing to harmonious compositions. The kitchen works with remarkable seasonal products—tourteau de Bretagne (Brittany crab), sole du Morbihan, and honey from the hotel's own rooftop hives—transforming them through precise technique into dishes that are simultaneously refined and generous. This generosity of flavor, achieved through concentrated sauces and careful preparation, distinguishes Épicure's cuisine from more minimalist contemporary approaches.

The restaurant offers its cuisine through carefully structured tasting menus of six or eight courses, allowing diners to experience the full range of the kitchen's capabilities. The signature Bresse poultry menu (€270) showcases one of France's most prized ingredients, while seasonal offerings might feature white truffles from Piedmont or blue lobster from the Opale Coast, depending on availability and the chef's inspiration. Demonstrating remarkable versatility, Épicure also offers an exceptional vegetarian menu (€360) that proves plant-based haute cuisine can achieve the same level of sophistication and satisfaction as traditional offerings.

The kitchen's commitment to excellence extends to elements that might seem secondary but prove essential to the overall experience. House-made bread, crafted from ancient wheat varieties, arrives warm at the table, its complex flavors and perfect texture setting the tone for what follows. Sauces, prepared using classical French techniques, demonstrate the concentrated flavors and silky textures that can only be achieved through patient, skilled work. The pastry program, overseen by a talented pâtissier, creates refined desserts that provide a memorable conclusion to the meal.

Each dish that leaves Épicure's kitchen demonstrates not only technical mastery but also aesthetic consideration. Presentations are refined and beautiful without being overly elaborate, allowing the quality of the ingredients and the precision of the cooking to speak for themselves. This approach—where technique serves flavor rather than spectacle—reflects a mature, confident culinary vision that has earned the restaurant its three Michelin stars and 17.5/20 Gault&Millau rating.