Le Bristol Paris Unveils New Cheese Cellar

Le Bristol Paris, part of the Oetker Collection, wants to give its guests a true taste of the finer things in life. This commitment now includes the introduction of an in-house cheese cellar, bringing the best cheeses in the world right to the heart of Paris.

A Legacy of Culinary Excellence

In 2019, Le Bristol unveiled its Les Ateliers du Bristol workshops, featuring a renowned artisanal flour mill and bakery led by acclaimed chef Éric Fréchon. Following this success, a chocolate factory was introduced in collaboration with head pastry chef Julien Alvarez, alongside an updated wine cellar. And now, the hotel is proud to present its latest offering: a cheese-aging cellar.

According to a spokesperson, the new fromagerie represents a collaboration between Le Bristol’s Fréchon and award-winning cheesemaker Marie-Anne Cantin. This exquisite atelier includes an aging cellar that showcases a seasonal selection of cheeses, many crafted in Le Bristol’s own kitchens. The cheese matures in a thoughtfully designed, cool, dark cellar, lined with wood and meticulously maintained for optimal humidity, ensuring a delightful tasting experience.

An Unforgettable Culinary Experience

Guests visiting the hotel can indulge in the unique opportunity to taste rare selections of Khorasan bread, also baked on-site, paired with rich comté or smooth chèvre, all aged in the exclusive cellar.

Chef Fréchon, known for his creativity, periodically enhances the cheese selection with his customized recipes. This includes a tempting salted butter camembert marinated in calvados and coated in breadcrumbs.

The exquisite cheeses from the cellar are served at the hotel’s renowned restaurants, including Epicure, 114 Faubourg, and Café Antonia. Therefore, if you are captivated by the idea of savoring exceptional cheese, chocolate, and wine, all carefully aged onsite alongside freshly baked bread, a visit to Le Bristol Paris should not be missed.