Les Ateliers du Bristol

A Working Mill Beneath The Palace. In the heart of the French capital, a mill has been erected at Le Bristol Paris, symbolizing a return to our roots and unique know-how. From this mill comes the "Living bread", 100% natural. The flour mill was installed in collaboration with master baker Roland Feuillas to give life to heritage wheats like spelt, emmer and Khorasan — all grown organically in France — by milling them fresh to be immediately worked into handmade bread.

Behind the scenes of this Parisian palace is a magical place, bustling with creativity, Le Bristol Paris’ chocolate factory. Here a brigade of world class chocolatiers are crafting artistic delicacies. Artisan chocolatier Johan Giacchetti oversees the chocolate factory, crafting 3,000 individual delights per week from grand crus cacao including Ecuadorian Jivara, Madagascan Manjari, Caribbean Bahibé, and others, paired with Piemonte hazelnuts, pillowy marshmallow, spices, citrus and vanilla. Chocolate jewels A bespoke selection of handmade chocolates has been created for each restaurant and bar in the palace, and 25 edible jewels are available in Le Bristol Paris gift boxes, with a limited edition showcase for Christmas. The chocolates feature silken, seductive flavours such as dark couverture madong chocolate from Papua New Guinea, smoked tea and roasted vanilla, spicy honey or lime ganache. “Each chocolate might be remade ten times before it is perfected for its place on the marble,” says the passionate Johann Giacchetti.

After the successful introduction of a traditional mill and bakery, a chocolate factory, a cheese cave and a wine cellar, Le Bristol Paris launches a pasta laboratory, named Il Pastificio, as his fifth atelier in the basement of the hotel. Reinforcing his commitment to excellence, our Chef sought out the very best talent to serve as pasta master for Il Pastificio. Cristina Ternullo explores a new gastronomic icon with this workshop entirely dedicated to the delicate art of homemade pasta. In Rome's Eternal City, she has inherited an age-old savoir-faire passed down by her grandmother. These gestures she now reproduces in the kitchens of Le Bristol Paris. The treasures of Il Pastificio are also on offer at l'Epicerie. To travel at home, from Sardinia to Tuscany, from Piedmont to Sicily, we ask the grocer for his pack of Gnocchi, Crêtes or Orzos. And you tell yourself that at the Bristol Paris, La vita è veramente bella. Pasta from the Il Pastificio atelier can also be found at L’Epicerie des Ateliers du Bristol Paris and on click&collect for an authentic taste of Italy, to enjoy at home or to offer as special gifts. From Wednesday to Sunday, from 10:00am to 7:00pm 114 rue du Faubourg St Honoré

First came the living bread crafted with freshly milled heritage wheats, then the magnificent handmade delights of the chocolate factory and the exclusive wine cellar. Now, Les Ateliers du Bristol is introducing a fourth expertise to its refined offering with the addition of an in-house cheese cellar. Guests are now invited to experience the immense and rare delight of fresh Khorasan bread baked on the premises paired with a rich Comté or a smooth chevre aged on-site. Never one to miss out on an opportunity to express his creativity, Chef Arnaud Faye will enrich the selection with his own recipes from time to time, including a salted butter Camembert marinated in Calvados and enrobed in breadcrumbs. Cheeses from the in-house cheese cellar, are served at Epicure, 114 Faubourg and Café Antonia. The cheese cave houses the very height of French fromage with the richest Comté, the smoothest chèvre, the most delectable camembert, and more, all aging to perfection in a cool, dark, brick walled hideout. A selection is also available to take away from the Epicerie des Ateliers du Bristol, located adjacent to the hotel’s entrance on rue du Faubourg Saint-Honoré.

The wine cellar is where the sommeliers’ top picks from elite wineries across France and around the globe await their turn to delight the palates of Le Bristol’s discerning diners.