 Sola Wine expert & Owner Ly Youlin teamed up with young Japanese chef Hiroki Yoshitake to open the beautiful & refined SOLA, a left bank Franco-Japanese Michelin star across from Notre Dame and the Hotel Colbert. The 17th-century building features one of the prettiest dining rooms in Paris as well as a vaulted cellar where diners take off their shoes to dine. In an atmosphere of zen tranquility, Chef Yoshitake uses market fresh produce to create graphic works of art on the very ceramic plates his wife custom created on her potter’s wheel. Influenced by his time with Pascal Barbot at L’Astrance and William Ledeuil at Ze Kitchen Galerie, his creations pair traditional Japanese & French ingredients presented like paintings. |
 Chef Hiroki Yoshitake Born in August, 8th 1980 in Imari, Saga’s départment in Japan. Influenced by the popular and famous cooking show "Ryori no Tetsujin" in Japan, Hiroki decides to become a chef at the age of 12. After a long journey around the world, Hiroki lands in Paris with his own personnal knowledge of world cuisine. In the restaurant "Sola", he recreates French dishes by revisiting them with a touch of Japanese sensibility. A sincere and simple cooking, consecrated to the earth and the good products. Chef Yoshitake received his first Michelin Star on March 2012. |
 Le 114, Faubourg A French and creative cuisine in a warm and Parisian atmosphere, Le 114 Faubourg is the prestigious three-Michelin-starred restaurant located at the ground floor of Hôtel Le Bristol’s new wing. The hotel’s new restaurant is a garden of delights that opens seven days a week. The restaurant is dominated by an atmosphere that is at once floral, warm and poetic, in contrast to the high-tech nature of the open kitchen, which can be seen from the restaurant, and the glass-walled cellar. Opposite the restaurant nestles a small wonder: a private room for 12. This is a separate, reserved place, whose privacy is guaranteed to a large extent by fine, light oak woodwork. At the helm of the 93-seat restaurant is Eric Desbordes, a young chef aged 30 who was mentored by Eric Frechon, Hôtel Le Bristol’s Chef des Cuisines. A perfectionist with a passion for his profession, the man with three Michelin stars to his name wanted to make sure that he would be working with a trustworthy man who shared the same philosophy on cooking as him, and who had already demonstrated his talents at the Hilton, |
 Chef Eric Desbordes If Le 114 Faubourg was designed to be a garden of delights, it needs a gardener worthy of this name to be able to extract its flavours and turn it into a veritable Garden of Eden. Eric Desbordes began cooking at the age of 13. This vocation quickly opened the doors of some of the biggest culinary houses, carrying out his apprenticeship at the Hôtel George-V and at Joël Robuchon’s Studio. In January 2006, the young chef came into the limelight for the first time when he became Head Chef at Pershing Hall Hotel, six months after having served as sous-chef. His appointment at the helm of Hôtel Le Bristol’s new restaurant rewarded his considerable talent, which can no longer be described as merely promising. Under the guidance of Eric Frechon, the luxury hotel’s Chef des Cuisines, Eric Desbordes shares the three-Michelin-starred hotel’s passion for excellence, which is enhanced by a boundless creativity and a wonderful desire to keep things simple. |
 Le Meurice Combining exceptional 18th century opulence with contemporary chic, including eye-catching interiors by Philippe Starck, Le Meurice embodies the perfect French palace hotel. Located between Place de la Concorde and the Louvre, Le Meurice is ideally situated for visiting the finest art that Paris has to offer. Highly-acclaimed multiple Michelin-star chef Alain Ducasse oversees all hotel dining. Restaurant le Meurice, one of the world’s most beautiful dining rooms, offers outstanding French fine dining overlooking the Tuileries Garden. Inspired by the Salon de la Paix at the Château de Versailles, the room majestically imposes itself: antique mirrors, Crystal chandeliers, bronzes, marble, and frescoes. |
 Chef Christophe Saintagne Native of Normandy, Christophe learned the basics of his profession alongside Logis in Conteville. He then joined Philippe Groult at the Restaurant Amphyclés in Paris in 1998. He completed his military service at the Palais de l’Élysée in 1999 before going on to join kitchens run by Alain Ducasse, first at 59 Poincaré and then at Hôtel Plaza Athénée. In 2002, he became chef de cuisine at the Paris restaurant “Aux Lyonnais”. From 2005 to 2008, he worked with Jean-François Piège at Hôtel de Crillon as deputy chef before being reunited with Alain Ducasse in 2009 as executive chef. In this position, he contributed to the book “Nature: Simple, sain et bon”, published in October 2009. He was then chef de cuisine at restaurant Alain Ducasse au Plaza Athénée from 2010 to 2013 before joining Le Meurice. |
 Les Bouquinistes In one of the most beautiful locations in all of Paris, the restaurant has a vista of Notre Dame and the Pont-Neuf, and is within earshot of the barges navigating the Seine. Inside, subdued decor leaves the eyes free to roam over this spectacle, beheld from the restaurant in a most natural way. Round tables, small or large depending on the day, a pair of back-to-back bars incarnating the real epicentre of the restaurant, and an area defined by a wall of glass and metal now demarcate the world of “Les Bouquinistes”. And Jean-Michel Wilmotte, a friend of Guy Savoy and the architect of his restaurants, has ensured that books are present everywhere: On the walls or in them! Lying flat, standing up or in flight! Real or sham! They clearly constitute the soul of this space. |
 Chef Stephane Perraud A 3,000 square metre vegetable garden, chicken coops and rabbit pens formed the ideal setting to nourish a family with four boys and keep them busy outdoors. Thanks to this childhood, Stéphane Perraud learned about the real flavours of products and quality home cooking. This excellent base of sensations and know-how guided him towards his vocation as a chef. He followed this natural path by entering the Guérande cooking school at age 15. At age 17, with his chef diploma under his belt, he got his first job in a hotel, followed by stints in restaurants and hotels in the south of France in summers and winters, where he honed his skills. In 1992 he was hired by Guy Savoy to join the brigade on rue Troyon as a commis chef and quickly rose through the ranks. Three years later, Guy Savoy opened the Cap Vernet and chose him to head the kitchen. Stéphane had stayed there for six years, until 2001. Stéphane opened his own restaurant in the Loire-Atlantique region with his wife and had run it for nine years. He later contacted Guy Savoy and the two men agreed to collaborate for the reopening of Les Bouquinistes after its remodeling. |
