Secrets of the City

Le Bristol Paris
Paris, France


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.