June 14th 2013
114 Faubourg is the annex of Eric Fréchon's Epicure at the Hotel Bristol. The 3-star chef has delegated the lead to the talented Eric Desbordes.
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| 'Sacristain' Cheese sticks |
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| Verbena cod fish, broad beans, asparagus, chanterelles |
The cod was marvelously cooked (mother-of-pearl-white inside) with a wonderful spring medley of asparagus and mushrooms.
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| Fish and chips |
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| Beautifully roasted guinea-fowl in two servings |
Presenting the poultry in two services allows the perfect pitch cooking. First the breasts which remain tender and moist are served.
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| First the breasts and wings |
The cooking is resumed with the thighs which then become like a 'confit'.
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| Then the thighs liek a confit. |
Eric Desbordes is clearly a brilliant chef who can clearly deliver gastronomical dishes worth of a multi-starred restaurant. Now the concept of 114 Faubourg is to present bistro-style comfort food. It is obviously extremely well executed but I guess it is not what I go to a restaurant for especially with those prices. I thin I'd rather spend the difference and sit at l'Epicure where I think I'll get a worthier deal.
114 Faubourg
114 Rue du Faubourg Saint-Honoré,
75008 PARIS
Phone: +33 1 53 43 44 44
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