A refined journey through french flavors at 114 Faubourg Paris restaurant menu overview.

Nestled inside the elegant Le Bristol Hotel, 114 Faubourg offers a Michelin-starred dining experience that masterfully blends traditional French cuisine with modern culinary flair. The 2025 menu presents a carefully curated selection of seasonal ingredients, showcasing elevated classics and inventive flavors that delight even the most discerning palates.

Starters

Begin your culinary journey with delicately crafted starters that balance boldness and refinement. Highlights include the aromatic Tourteau relevé au curry et citron, featuring fresh crab enhanced by curry and green apple, and the velvety Œuf mollet with tender green asparagus and precious black truffle. The pâté en croûte de canard et foie gras is a standout, marrying duck and foie gras with smoked and pickled beetroot for a spectacular start. For lighter fare, the petite maraîcher salad with parmesan shavings and truffle vinaigrette offers a fresh, elegant touch, while the gravlax marinated sea bream with carrot, coriander, and passion fruit vinaigrette delivers a vibrant, zesty burst. The poireau mimosa with cockle and tarragon vinaigrette adds a subtle herbal note to awaken your senses.

Mains

The mains at 114 Faubourg continue to impress with refined dishes that showcase exquisite French ingredients and innovative preparations. Seafood lovers will relish the confit cod loin paired with sweet peas, spring onions, and a light smoked haddock cream, or the confit sea bass served with oyster tartare, ratte potato mash, preserved lemon, and watercress emulsion. The blue lobster with candele pasta stuffed with vegetables and tarragon bisque is a luxurious treat. Land-based options include the roasted veal entrecôte complemented by white asparagus in brown butter and sorrel, with mustard seed tapioca adding textural intrigue. The finely hand-cut beef tartare, enlivened with anchovies and crisp waffle fries, offers a classic with depth. The vol-au-vent of veal sweetbreads and langoustines, accented by green asparagus and mushrooms in yellow wine sauce, epitomizes gourmet indulgence. For a rich and spiced finish, the lamb in various forms accompanied by spiced carrot confit, chickpeas, and chermoula presents a fragrant and satisfying entrée. The iconic Bresse poultry is served in two distinct courses with aromatic darphin potatoes and frisée salad dressed with sherry vinegar, embodying French culinary excellence. Vegetarians can enjoy the poireau mimosa with estragon and caviar lemon or the delicate medley of petit pois, carrots, and lightly smoked cream.

Desserts

End your meal on a sublime note with an array of exquisite desserts that blend classic French patisserie with fresh, inventive elements. Sample the refined selection of aged cheeses from the cellar, or indulge in the Pavlova adorned with citrus fruits, yuzu sorbet, and yogurt emulsion for a light yet flavorful finale. The apple tatin pressé offers a nostalgic homage to the beloved French tart. Nut lovers will delight in the hazelnut and praline tart accented by Menton lemon and chocolate espuma, delivering a harmonious balance of textures and flavors. The chocolate soufflé paired with cognac ice cream is a decadent choice, while the signature millefeuille featuring bourbon vanilla and pecan nuts provides a perfect marriage of richness and crunch.

Drinks and Specials

Complement your meal with an impressive selection of fine wines, cocktails, beers, and coffee, curated to enhance the flavors of your dishes. The brasserie’s attentive service ensures each drink is perfectly paired and served with finesse. The seasonal specials and tasting menus provide adventurous diners an opportunity to explore creative culinary expressions and the finest ingredients of the moment in an elegant, vibrant atmosphere adorned with bold floral décor and plush seating.

Starters Tourteau relevé au curry et citron, Œuf mollet aux asperges vertes et truffe noire, Pâté en croûte de canard et foie gras, Salade du petit maraîcher à la vinaigrette à la truffe noire, Daurade marinée gravelax avec coriandre et passion, Poireau mimosa à la vinaigrette aux coques et estragon.
Mains Dos de cabillaud confit avec crème légère au haddock, Filet de bar confit au tartare d’huîtres, Homard bleu avec pâtes candele farcies et bisque à l’estragon, Sole à la plancha avec huile d’olive, Entrecôte de veau rôtie aux asperges blanches, Tartare de bœuf aux anchois, Vol-au-vent de ris de veau et langoustine, Agneau en déclinaison aux épices douces, Volaille de Bresse en deux services.
Desserts Fromages affinés de la cave, Pavlova aux agrumes et sorbet yuzu, Pressé de pomme façon tatin, Tarte noisette praliné avec citron de Menton et espuma chocolat, Soufflé au chocolat avec glace cognac, Millefeuille à la vanille bourbon et noix de pécan.
Beverages and Specials A curated selection of fine wines, cocktails, beers, and coffee designed to perfectly complement each dish, alongside seasonal specials and tasting menus showcasing the chef’s creativity and seasonal bounty.