Bernard Neveu Named Chef Sommelier at Epicure in Le Bristol Paris

Bernard Neveu Named Chef Sommelier at Epicure in Le Bristol Paris

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Le Bristol Paris on Rue du Faubourg Saint-Honoré.

Le Bristol Paris has welcomed Bernard Neveu as chef sommelier at Epicure, the hotel’s three Michelin-starred restaurant. He will work under the supervision of Marco Pelletier, Le Bristol Paris’s chef sommelier.

Pelletier, while still a presence at Epicure, will devote more time to the Palace lounges. In his seven years at Le Bristol Paris, he has so far increased the number of wines in the hotel’s cellar from 450 to 2,500. Pelletier also modified Le Bristol Paris’ procurement policy by favoring vins de propriété obtained directly from grower-producers to ensure the highest quality. Among many other duties, Pelletier can now focus on arranging special gastronomic meals and the hotel’s wine events, including “Oenological Mondays” at the 114 Faubourg brasserie and “The Books, The Wine” literature charity dinners at the Salon Castellane.

During his 11 year-long career, Neveu’s first worked with the Oetker Collection – a collection of nine luxury hotel around the world, one of which is Le Bristol Paris – in 2011, with Château Saint-Martin & Spa. Afterwards, he worked to help reopen the Hotel de Paris in Saint-Tropez by designing the hotel's wine cellar. Now, with chef Eric Frechon’s Michelin stars and an astounding cellar reinvented by Pelletier, Epicure in Le Bristol Paris is the perfect setting for Neveu to shine.

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