Eric Frechon
In the galaxy of gourmet cuisine, Eric Frechon’s three stars at the Bristol in Paris have been shining with rare and constant intensity since 2009. The three Michelin stars sit atop the crown of the Meilleur Ouvrier de France 1993, and are a symbol of this chef’s meteoric rise to the summit of excellence while keeping his feet elegantly yet firmly on the ground.
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Eric Frechon
In the galaxy of gourmet cuisine, Eric Frechon’s three stars at the Bristol in Paris have been shining with rare and constant intensity since 2009. The three Michelin stars sit atop the crown of the Meilleur Ouvrier de France 1993, and are a symbol of this chef’s meteoric rise to the summit of excellence while keeping his feet elegantly yet firmly on the ground.
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“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.
“With three-star cooking,
you have to challenge yourself”
In gastronomy as in any other discipline, technical mastery is liberating. Eric Frechon uses his outstanding culinary virtuosity to reach new dimensions and express his talent in total freedom. His success has been extraordinary. The Epicure at the Bristol has been rewarded with three stars and selected as Best Restaurant in the World three years in a row. Lover of authentic, local products, even the simplest, Eric Frechon stages them in a timeless, signature cuisine, where each service tells a wonderful story of taste and emotion.
Iconic ‘Macaroni stuffed with black truffle, artichoke and duck foie gras’, the cult ‘Sologne caviar, ratte potato mousseline smoked with haddock, buckwheat crisp with a slightly sour dressing’ and the legendary ‘Bresse farm hen poached in a bladder, hen breast with vin jaune, crayfish, offal and black truffle bonbons’ are all among his distinctive dishes that amateurs from around the world come to taste. Aside from these great and unforgettable classics, Eric Frechon never stops renewing his gourmet repertoire with remarkably modern recipes that are in perfect affinity with changing times. It was with this same cuisine philosophy that he earned a star at the Louroc restaurant, at the Hôtel du Cap-Eden-Roc, only one year after its reopening.
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“With three-star cooking,
you have to challenge yourself”
In gastronomy as in any other discipline, technical mastery is liberating. Eric Frechon uses his outstanding culinary virtuosity to reach new dimensions and express his talent in total freedom. His success has been extraordinary. The Epicure at the Bristol has been rewarded with three stars and selected as Best Restaurant in the World three years in a row. Lover of authentic, local products, even the simplest, Eric Frechon stages them in a timeless, signature cuisine, where each service tells a wonderful story of taste and emotion.
Iconic ‘Macaroni stuffed with black truffle, artichoke and duck foie gras’, the cult ‘Sologne caviar, ratte potato mousseline smoked with haddock, buckwheat crisp with a slightly sour dressing’ and the legendary ‘Bresse farm hen poached in a bladder, hen breast with vin jaune, crayfish, offal and black truffle bonbons’ are all among his distinctive dishes that amateurs from around the world come to taste. Aside from these great and unforgettable classics, Eric Frechon never stops renewing his gourmet repertoire with remarkably modern recipes that are in perfect affinity with changing times. It was with this same cuisine philosophy that he earned a star at the Louroc restaurant, at the Hôtel du Cap-Eden-Roc, only one year after its reopening.
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“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.
“Culinary culture is infinite. There are so many things to create, our tastes change, we’re always learning. But you can never do things just like everyone else.”
