“We don’t get anything
in life by chance”
A dream for a bike led Eric Frechon to reach for the stars, far from his Normandy home. When he was 13, his father sent him to work in a beachfront restaurant for the summer season, to earn the money for the racing bike he so coveted. The experience was a revelation. After his holidays spent behind the seafood counter, he headed to Rouen’s Hotel School. Among the top students, his first job was as kitchen help at La Grande Cascade in Paris, the start of a passionate culinary adventure in the kitchens of some of Paris’ most renowned restaurants: Taillevent, La Tour d’Argent, Les Ambassadeurs at the Crillon… In 1994, he started his own business, discovering another side of the trade, and opened Le Verrière d’Eric Frechon. He has been Chef at the Bristol for 20 years, earning three Michelin stars in 2009 and one star at 114 Faubourg, the Bristol Paris’ Brasserie in 2014.
“Our trade is about sharing”
For Eric Frechon, cooking is a game. The idea of meeting new gastronomic challenges in unexpected places energises his creativity. From the Lazare Brasserie to the Drugstore, from Cap-Eden-Roc to the Petite Plage in Saint Tropez, from Les Domaines de Fontenille to La Ferme Saint-Amour in Megève, he throws himself into new worlds with curiosity and success, a privilege reserved for the best. Everywhere, whether in Paris or at the beach, his demanding vision of cooking can be tasted with equal amounts of pleasure. A trailblazer deep down, generous by nature, he enjoys imagining his very personal take on a burger, club sandwich, Caesar salad and even a simple ham-and-butter sandwich. In fact, his ham-and-butter sandwich was chosen as Paris’ best, quite simply. Dedicated to defending the best in taste and especially to sharing it always takes him on new adventures.
There’s never any ego with Eric Frechon. The Chef is guided by a single leitmotiv: to put his experience and creativity at the service of a place in which he will be able to propose the most appropriate project, the one that is the most appropriate for the satisfaction of the customers who sit down to eat.