Le restaurant gastronomique triplement \u00e9toil\u00e9 du Bristol Paris l\u2019Epicure accueille un nouveau chef sommelier en la personne de Bernard Neveu.
Sous la supervision de Marco Pelletier, qui consacrera d\u00e9sormais davantage de temps aux salons du Palace ainsi qu\u2019aux rendez-vous du Bristol auto<\/p>\n
ur du vin (lundis \u0153nologiques au 114 Faubourg, \u00ab Des livres, des vins<\/i> \u00bb au salon Castellane), Bernard Neveu exercera ainsi ses talents au sein du l\u00e9gendaire palace parisien.
Un univers du luxe qui n\u2019est pas inconnu \u00e0 ce passionn\u00e9 natif de la Rochelle, puisqu\u2019en 11 ans de carri\u00e8re, Bernard Neveu a d\u00e9j\u00e0 pass\u00e9 quelques ann\u00e9es au Ch\u00e2teau Saint-Martin & Spa avant de participer \u00e0 la r\u00e9ouverture de l\u2019H\u00f4tel de Paris \u00e0 Saint-Tropez.
Ravi de cette nomination, Didier Le Calvez se d\u00e9clare \u00ab tr\u00e8s heureux de compter au Bristol Paris un nouveau talent, qui plus est dans un domaine qui me tient particuli\u00e8rement \u00e0 coeur.
Bernard partage l\u2019esprit que nous voulons donner \u00e0 notre cave, et sous la supervision de Marco Pelletier \u00e0 Epicure il saura sublimer la cuisine trois \u00e9toiles du Chef Eric Frechon et surprendre nos clients avec de vraies d\u00e9couvertes. Il vient renforcer la Sommellerie qui tient une place centrale au Bristol Paris. Nous lui souhaitons la bienvenue, et bonne chance.<\/i> \u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"
Le restaurant gastronomique triplement \u00e9toil\u00e9 du Bristol Paris l\u2019Epicure accueille un nouveau chef sommelier en la personne de Bernard Neveu. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34],"tags":[],"class_list":["post-4117","post","type-post","status-publish","format-standard","hentry","category-actualites"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-14p","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4117"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/4117\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}