HOTEL OVERVIEW

Hotel Le Bristol is often described as an intimate palace combined with refined elegance and extraordinarily attentive, gracious service. Opened in 1924, the hotel now stands grander and more elegant than ever, after a recent multi-million dollar re-furbishment project. Built in Eiffel style, Hotel Le Bristol features original art and Gobelin tapestries throughout the hotel. Its lobby displays 23 Baccarat crystal chandeliers, a Carrara marble floor with a 19th century Savonnerie carpet.

Hotel Le Bristol is renowned for offering its distinguished guests, composed largely of the world's statesmen and CEO's, the utmost in personalized service. It provides a staff to guest ratio of two to one. The hotel also has a summer and winter restaurant, and a brand new fitness center. The glass enclosed roof-top swimming pool is set in solid teak and gives the impression of the prow of an ocean liner sailing towards Sacre Coeur and the Paris skyline. A Trompe L'Oeil of the Eden Roc Hotel at Cap D'Antibes enhance the vision. Bay windows open out onto a sun deck with lounge chairs which overlook Paris. A 13,000 square foot manicured garden with flowers and camelia trees lies at the heart of the hotel.

THE ANNE SEMONIN SPA
While staying at Le Bristol, guests are invited to relax and enjoy the high-end services offered by the hotel's beauty salon, the Anne Sémonin Spa. Pioneers in the field of aroma therapy; the Anne Sémonin brand combines the benefits of essential oils and minerals in order to create personalized treatments for those visiting the center. Because every person's skin is different, Anne Sémonin has developed its products so that they have the ability to compliment any guest's skin type. These treatments are available in the Spa but can also take place in the hotel's Prestige Suites.

THE KITCHEN
In the Kitchen, Chef Eric Frechon revisits the basics of French Cuisine with style. His creed" To bring back products that were unfairly taken out of the gastronomic vocabulary that one should appreciate solely for their simplicity. The Chef's respect for products has evolved into him giving simple foods the attention that they deserve, such as "Macaroni in Black Truffles" and "Chicken Breast". Since he joined Le Bristol in 1998, the Normandy-born Chef sought to develop a style of cooking that he defines as "Cuisine based on France's culinary culture which is changing constantly, like language: a cuisine that combines flavours, spices and fresh herbs." Chef Eric Frechon invites you to savour his imaginative cuisine that gives pride to the purest, most natural flavours allowing them to express their full taste and character. Throughout the year the Chef orchestrates and highlights seasonal products on several occasions such as the Mushroom Month in the autumn or the Truffle Month in January.