Nestled inside the five-star Le Bristol hotel in Paris, one of the most coveted Parisian restaurants is flourishing under the leadership of talented Meilleur Ouvrier de France chef Arnaud Faye. Since his arrival at the helm of the three-starred Épicure restaurant, a member of the Grandes Tables du Monde association, he has established his signature style of delicate, bold cuisine, in sync with the seasons.
Would you say time is an ally or an enemy in the kitchen?
That varies from day to day. It can seem to be an enemy when we have a lot of “timed” work to do while respecting our characteristic imperatives of rigorous discipline and expertise. Or an ally when it’s time to reflect, to step back and analyze, as ever with a view to achieving excellence.
What’s the highlight of your day?
It’s usually in the morning when I arrive: the teams have started setting up and I personally take care of placing orders for fish, for example, by calling the wholesalers and then some of the greengrocers. I love this human interaction that enables me to get to know people and the fruits of their labor.
Do you remember a unique moment in your career?
One evening, having just finished serving dinner at the Auberge du Jeu de Paume in Chantilly, we were told that we had been awarded two Michelin stars after just 18 months in business. It was a real source of pride!
On what do you dislike wasting time?
Repeating the same thing: that’s why I try to be precise, especially given the size of the kitchen brigade, which ranges from 120 to 130 people.
Is your IWC Top Gun chronograph still the watch that accompanies you in the kitchen?
Yes, it’s always there with me: a long-lasting accurate and loyal daily ally.
You’re a Patek Philippe fan; what do you think of the new Cubitus?
I haven’t tried it. I admit I’ll always have a soft spot for the steel Aquanaut. But let’s discuss that in another article!
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