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Le 114 Faubourg Restaurant Review: With the extension of Hôtel Le Bristol, twenty-one new rooms and five suites in a building on rue du Faubourg Saint-Honoré and avenue Matignon, came Le 114 Faubourg, a luxurious brasserie. Until then, Le Bristol only had a bar and very upscale fine dining establishment, where chef Eric Frechon exercises his extreme talent. A more casual option was really missing at this Parisian palace, where the only motto is to provide the best service possible to a very demanding clientele. The two levels of the restaurant are linked by a majestic ironwork staircase lined with purple carpet, a color that is repeated on the floor and the banquettes. The walls are covered with photos of huge orange and fuchsia dahlias, in an orange background on the ground floor and on retro-lit panels on the lower level. We have to say, it’s a rather feminine décor, and quite surprising in the center of Paris. Chef Eric Desbordes, under the supervision of Frechon, has composed a short menu, where like Frechon he takes great care to respect the produce. Expect topnotch quality ingredients. You may start with a plate of pata negra cured ham or slices of raw tuna, lightly seared and seasoned by a soy-ginger vinaigrette. If you like foie gras, it comes panned with a Jerusalem artichoke cream soup. Salad can be as simple as crunchy lettuce hearts with almost candied tomatoes accompanied with a cream of fresh anchovies. On the starter side, there is an unusual section dedicated to “Eggs” (why, we’re not sure) where you can find them hard-boiled with king crab and a ginger-lemon mayonnaise priced at € 22 or as a soft-boiled fritter with green asparagus and chanterelle mushrooms for € 25. The salmon is prepared tandoori-style with baby leeks and cockles while the sole is accompanied with fresh spinach and seasoned with virgin oil and capers. The Iberian lacquered pork shoulder was delicious and much more interesting that the cheeseburger with bacon. There is a daily selection of cheeses that includes the best the terroir has to offer. The hotel pastry chef, Laurent Jeannin, does impeccable work with the warm Grand Cru chocolate tart paired with an Amarena sorbet, the spiced-poached figs and Speculoos biscuits ice cream or the roasted pineapple with passion fruit and banana sorbet. The wine list matches the clientele: international. As this is one of the most luxurious hotels in the world, a lunch or dinner at Le 114 Faubourg will come with luxurious prices.