Highly acclaimed master of unforgettable fine-dining experiences, Head Chef Eric Frechonhas been practicing his art for over thirty years. Together with Le Bristol’s Chef Pâtissier, Laurent Jeannin the chefs share the joy and recognition for the hotel’s third Michelin star. The combination of traditional flavours, creativity and wonderful aesthetic intuition never cease to surprise and delight guests.

Eric’sculinary career started at just 17 when he left his hometown of Treport in Normandy tojoin Jean Sabine’s team at ‘La Grande Cascade’ in Paris. He then trained alongside the mostdistinguished chefs in Paris including Emile Tabourdiau at Hotel Le Bristol (where he wouldbe based at a later stage) and Claude Deligne’s team at ‘Taillevent’ where he was promotedfrom Apprentice to Chef de Partie. It was there that he learned the basics of cooking classicingredients under the tutelage of Jean-Claude Vrinat, Director of Taillevent.

In 1996, he opened his first restaurant ‘La Verriere’ (in the 19th arrondissement of Paris) tomuch critical acclaim and returned to Hotel Le Bristol as Head Chef in 1999.

Eric won a second Michelin star for the hotel in 2001 and was awarded the ‘3 star-espoir’ in 2008 (a preliminary honour to the coveted third Michelin star). In the same year, he wasdecorated as a Knight of the Order of the “Légion d’Honneur” by French President NicolasSarkozy, which firmly cementing his status as a national treasure. In March 2009, Eric wasawarded a third Michelin star and was voted ‘Chef of the Year’ by ‘Le Chef’ magazine inSeptember.

FOUR Questions with Eric

Describe your culinary philosophy in 4 words…

Excellence, product, essential, tasty. (And I can’t resist to add a fifth: accurate.)

What is your greatest inspiration?

The past: I like collecting ancient cookbooks. It is on the past that you can built the future.

If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?

Definitely to Monsieur Paul (Bocuse).

What four things would you take to a desert island?

I would bring a knife, fire, water and obviously my wife and my son.

Awards
  • 1 Michelin star | 114 Faubourg at Le Bristol Paris (2013)
  • 1 Michelin star | Céleste at The Lanesborough (2016)
Recipes

Epicure

Epicure
112 rue du Faubourg Saint-Honoré
75008 Paris
Tel : +33 (0)1 53 43 43 40
Email:epicure@lebristolparis.com

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