Expanding its artisanal expertise, Le Bristol Paris introduces an in-house pasta lab to complement its existing ateliers. Le Bristol Paris showcases yet again how simple products created with authentic craftsmanship deliver unparalleled flavours. After the successful introduction of a traditional mill and bakery, a chocolate factory, a cheese cave and a wine cellar, Michelin-starred Executive Chef Eric Frechon launches a pasta laboratory, named Il Pastificio, as his fifth atelier in the basement of the hotel.
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