Secrets of the City

Le Bristol Paris
Paris, France

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Le Bristol’s six bakers, under the leadership of Matthieu Favier, produce every day, on average, 850 to 1,000 Viennese pastries (croissants, brioches, pains au chocolat and apple turnovers) for breakfast; 1,600 to 2,000 small loaves and rolls for the palace’s restaurants—Epicure and 114 Faubourg—and for banquets served in the private salons, room­ service, the tea­room, the bar and the staff cafeteria. All of which demands, apart from skill and ability, managerial flair and rigid discipline.