{"id":23041,"date":"2024-04-12T17:02:47","date_gmt":"2024-04-12T15:02:47","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/arnaud-faye-at-the-bristol\/"},"modified":"2025-11-29T06:23:22","modified_gmt":"2025-11-29T05:23:22","slug":"arnaud-faye-at-the-bristol","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-news\/arnaud-faye-at-the-bristol\/","title":{"rendered":"Arnaud Faye at the Bristol"},"content":{"rendered":" \n
\n

Is it time for musical chairs in the hushed world of hexagonal toques? In view of the current “mercato” of chefs, it certainly looks that way. We’ve barely had time to say goodbye to chef \u00c9ric Frechon, who is leaving the stoves of the three-starred Epicure restaurant at the Hotel Bristol. Bristol<\/a><\/strong> in Paris, before his successor was announced with great fanfare by the French trade press. A well-kept secret, respected by all concerned, whose disclosure was skilfully orchestrated. His replacement is none other than chef Arnaud Faye<\/g><\/g> (also Meilleur Ouvrier de France), who worked at La Ch\u00e8vre d’Or in \u00c8zes. We wish him all the best as he takes over from a gastronomic monument… a breath of fresh air is blowing through the Faubourg Saint-Honor\u00e9. <\/p> \n<\/div> \n

\"Le<\/p> \n","protected":false},"excerpt":{"rendered":"

Eric Frechon leaves the Bristol after 25 years of loyal service. He has been replaced by Arnaud Faye. <\/p>\n","protected":false},"author":4,"featured_media":23043,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Arnaud Faye at the Bristol | Restaurant | Edouard Amoiel","description":"Eric Frechon leaves the Bristol after 25 years of loyal service. He has been replaced by Arnaud Faye."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[351],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-23041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=23041"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23041\/revisions"}],"predecessor-version":[{"id":23044,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23041\/revisions\/23044"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/23043"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=23041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=23041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=23041"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=23041"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=23041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}