First we were served 3 appetizers with our drinks: (i) Pink radish (fresh, jelly and foam) and crisp country bread with salted butter - wonderful pink radish textures with nice sharp notes and a nice crunch from the country bread; (ii) Szechuan and pineapple crisp and a tandoori gamba - very tasty pineapple crisp which had a fantastic dry texture and a delicious prawn and (iii) Tzatziki - a jelly bonbon with  a wonderful and very elegant liquid tzatziki filling. Essai en cours pour une nouvelle tomate ! Marcus Wareing at the Berkeley (2011/2014), De Librije (07/09/10/11/12/13/14/15/16/17), Librije's Zusje, Amsterdam (2014/2015/2016), Aan de Poel, Amstelveen (11/13/14/15/16/17), Perceel, Capelle a/d IJssel (12/13/14/15/17), De Nederlanden, Vreeland (08/10/12/13/14/15/16/17), De Gieser Wildeman, Noordeloos (09/11/12/13/14), De Bokkedoorns, Overveen (2008/2014/2017)), De Burgemeester, Linschoten (10/11/13/14/15/16), Villa Rotschild, Konigstein im Taunus (2016), Kronenschlosschen, Eltville (regularly since 07), El Celler de Can Roca, Girona (2012/2017), Simon Taxacher, Kirchberg, Austria (2015). #. The bustling Saint-Lazare train station is home to this eagerly anticipated new restaurant from chef Eric Fréchon (L’Epicure and Mini Palais).Open seven days a week but requiring advance reservations and suffering, by many accounts, from atrocious service that undermines Fréchon’s delicious Norman-inflected cooking. Executive chef since 1999 at Epicure is Eric Frechon (b. Epicure . Ein Blog über die kulinarischen Abenteuer eines Essverrückten Open seven days a week but requiring advance reservations and suffering, by many accounts, from atrocious service that undermines Fréchon’s delicious Norman-inflected cooking. The executive chef acknowledges marked menu differences, but also believes one can identify a single culinary philosophy running across both kitchens. „Eine der besten Küchen: ist eine Reise wert“ – lautet die schlichte Definition vom Guide Michelin für die mit drei Sterne ausgezeichneten Restaurants. A La Maison de Petit Pierre, la star d'Instagram propose une cuisine bistronomique faisant la part belle aux produits locaux. Next was the amuse bouche: Eel and dill jelly, chopped eel, foie gras mousse. Oetker Collection, Le Bristol and Epicure are honoured to celebrate Frechon’s stunning 20-years in our midst, offering the height of French gastronomy to thousands of happy guests, and teaching us all about the art of excellence along the way. Hotel Le Bristol Paris, Paris, France. éxécutif at Epicure in Paris. Chef Eric Frechon in his three Michelin-starred Epicure restaurant, at Hotel Le Bristol in Paris. Fantastic lemon verbena foam which had a nice touch of acidity and the subtle taste of lemon verbena coming through. Eric Frechon is the Executive Chef at Epicure le Bristol***, Paris. Improve this listing. I had lunch there with my husband on Sunday 27 May 2012 and we both ordered dishes from the Seasonal Menu. Epicure, de Eric Frechon, una cara e imprescindible cita en París Hay experiencias gastronómicas que merecen la pena vivirse al menos una vez en la vida. We are very much looking forward to welcoming you, Settle in for an extended Caribbean vacation in on, Enjoy a delicious breakfast on your private balcon, Dive in! It eschews the ultra-refined fine dining of Epicure, instead featuring such items as "British" fish and chips, and steak frites with béarnaise sauce. The green apple was served two ways: chopped green apples served in an iced meringue and a green apple jelly. The food is exquisite, the wine list is extensive, the hotel is reassuringly grand, the dining room is supremely elegant, the service by the expert staff is impeccable. As part of the renovation, Epicure was moved to a different location in the hotel and it now resides in a beautiful dining room which overlooks a stunning courtyard garden. Before taking the culinary reigns at Le Bristol, Eric Frechon had worked in the kitchens of Taillevent, La Tour d'Argent and Le Crillon and had had his own restaurant called La Verrière d'Eric Frechon. Absolutely loved the orange sorbet. Grand Chef. Spurred on by success, the young chef opened his first restaurant, La Verrière d’ Eric Frechon. Eric Frechon in New York. Eric Frechon clearly has a profound understanding of ingredients and flavours and he masterfully blends classic with modern, both in technique and in flavours. Die Klassische Küche des Restaurants Epicure in Paris ist bekannt für abwechslungsreiche und vorzügliche Menüs. We invite you to experience Chef Eric’s 20th-anniversary menu at Epicure for yourself. Eric Frechon launches 20th-anniversary menu at Epicure in Paris. share this article . Eat your way though the City of Light using the insider recommendations from Eric Frechon of the three-Michelin-starred Epicure restaurant at Hôtel Le Bristol in Paris. Epicure delivers outstanding, artistically and sometimes dramatically presented food which is very carefully executed. By Elisabetta Gardini. The new year marks an important one for renowned chef Eric Frechon, who celebrates not only his 20th year at Le Bristol Paris, but also 10 years of holding three Michelin stars at the hotel’s famous Epicure restaurant. Epicure restaurant, Le Bristol. The menu is an 8-course prix fixe and features the acclaimed chef’s signature dishes, including his ultra-savoury Stuffed Macaroni au gratin with truffle, artichoke and foie gras — on the menu when Epicure earned its second Michelin star — and his famous Bresse Farm Hen poached with wine, on the menu when the restaurant climbed to three stars. Epicure is led by our Head Chef Eric Frechon, for the last two decades, with passion, and with still a great success. Tweet. Third course, Wild trout, watercress polenta, field mushrooms, lemon verbena flavoured butter. A perfectly conceived and executed dish with tons of flavour. Eines dieser zehn Spitzenrestaurants ist das Epicure im legendären Hotel Le Brisol (zu unserem Bericht). Gato Garfield. The Michelin-starred chef is celebrating two decades at Le Bristol by reviving his signature dishes. Stern, 2009 folgte der dritte "Maccaron". By clicking on Agree, you consent to the use of these cookies. Eric Fréchon, Jahrgang 1963, führt nach Stationen unter anderem im 'Taillevent' und dem 'Les Ambassadeurs' seit 1999 die Küche des Restaurants. It is also important however to understand Epicure as a "Gesamtkunstwerk", a synthesis of the arts of cuisine, of service and of architecture and interior decoration. This is where the talented Monsieur Frechon comes in the picture. C'est à Béziers, que Pierre Augé brille désormais. Last but not least the extensive sweets trolley with an excellent selection of macarons, marshmallows and caramels. Eric Frechon's cooking is rooted in the French classics, which will always be appreciated. A beautifully presented dish with very precise and balanced flavours. 1. The intensity of the flavours was terrific, however the dish was rather on the salty side. 50K likes. share this article . Eric Frechon Highly acclaimed master of unforgettable fine-dining experiences, Head Chef Eric Frechonhas been practicing his art for over thirty years. Dabei, so heißt es, habe sie eng mit dem Architekten Pierre-Yves Rochon zusammengearbeitet. Epicure: Éric Fréchon is a Genius - See 2,844 traveler reviews, 3,135 candid photos, and great deals for Paris, France, at Tripadvisor. A superb fish course and a dish where the purpose of all the ingredients on the plate is clearly to bring out the flavour of the wild trout and not disguise it. Europe ; France ; Ile-de-France ; Paris ; Paris Restaurants ; Epicure; Search “The Master Eric Frechon ” Review of Epicure. Unvergesslich bleiben für mich die „Krause Glucke“ mit Vin-jaune-Sauce, ein köstlicher Geniestreich von reduzierter Produktküche und meisterhaftem Handwerk, sowie die souverän so angekündigten und auch tatsächlich besten Macarons von Paris. 250.7k Followers, 323 Following, 1,460 Posts - See Instagram photos and videos from Eric Frechon (@ericfrechon) I’m a control freak,’ says Eric Fréchon, as he sips a glass of water in the bar of Le Bristol in Paris, the five-star hotel where he has been resident chef for the past 15 years. 3,135 photos. Contacta al autor. Eric Frechon — Food — Gastromondiale Il a brillé dans l'émission "Top Chef" sur M6, mais n'a pas pris la grosse tête pour autant. No place better to enjoy the Caribbean in, We wish you and your families a safe and healthy f, A treat to the eyes and soul☀️ Frechon is the chef at the three Michelin-starred Epicure and four-starred Brasserie 114 at Hotel Le Bristol. Koch des Jahres 2014: Eric Frechon – Epicure in Paris (F) Weil … wir uns Dank Eric Frechon unsterblich in Paris verliebt haben und – kaum zu Hause – gleich die nächste Zugverbindung heraussuchten. Tastemakers eric frechon le bristol paris epicure restaurant michelin-starred restaurant in paris. The Michelin-starred chef is celebrating two decades at Le Bristol by reviving his signature dishes. The kitchen is headed by Eric Desbordes, whom Frechon has mentored since his arrival in 2009. Guests will enjoy this to the full if they allow themselves to not only be diners but also (very well fed!) Reserve. Beautiful clear jelly which had subtle dill and smoked eel flavours. Aug 2020. Oft waren wir in der Vergangenheit bereits in Kaysersberg, allerdings meistens nur für ... Weiterlesen. Wonderful fresh orange flavours, nice and sharp. Your email address will not be published. With the dessert came a strawberry jelly bonbon with a delicious liquid strawberry filling. In 1993 Eric Frechon became 'Meilleur Ouvrier de France' and in 2008 he became 'Chevalier de la Legion d'Honneur'. He earned his first salary from the restaurant business already in 1979 when he was just a teenager. La visita a Epicure, de Eric Frechon, en el hotel Bristol de París, es una de ellas . The mackerel was nice and firm without being dry. To round out the meal with a bittersweet note, Le Bristol’s head pasty chef Julien Alvarez has contributed his Guatemalan Origin Cocoa Beans as a finale dessert. He has worked at several French restaurants and also had one of his own, but he became a well-known name in Paris after he worked seven years at Hotel de Crillon’s signature restaurant for Chef Christian Constant. Heat the butter in a frying pan until it melts, then add the eggs, crisp and onion mixture. The foie gras mousse was lovely and creamy. Tastemakers eric frechon le bristol paris epicure restaurant michelin-starred restaurant in paris. Address: In the front of Gare Saint-Lazare, … Frechon also delights in matching unusual ingredients to astounding effect - vive la difference. Next course wasn't on the Seasonal Menu but we ordered it as an extra course as it is one of Eric Frechon's signature dishes, Stuffed macaroni with artichokes, black truffle, duck foie gras and Parmesan cheese. 1963 and Meuilleur Ouvrier de France in 1993), who got the restaurant its second star in 2001 and the aforementioned third star in 2009. Website. His macaroni stuffed with black truffle, artichoke and duck foie gras, gratinée with aged Parmesan is an unforgettable dish that people travel to Paris to experience. Chef Eric Frechon in his three Michelin-starred Epicure restaurant, at Hotel Le Bristol in Paris. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website By Samantha Lim. Apr 4, 2016 - At Epicure, our celebrated Three-Michelin-Star chef Eric Frechon, has created a temple of gastronomy that people travel to Paris to experience - OFFICIAL SITE Maja Oetker soll an der Gestaltung des Restaurants Epicure stark beteiligt gewesen sein. Doch jetzt will es der Meister noch weiter auf die Spitze treiben und mit besonderem Einsatz das Interesse auf die Brotkultur lenken. Wir haben dort einen fantastischen Abend verbracht und konnten ein Menü von außergewöhnlicher Qualität genießen. In 1999 Eric Frechon became executive chef of Epicure, a chef who at the time already had an impressive track record in Parisien haute cuisine. Chef de cuisine Eric Fréchon rangiert damit auf … Chef de Cuisine Eric Fréchon: Aktueller Lebenslauf, News sowie weitere Informationen zu Kritik und Öffnungszeiten zum Restaurant "Epicure" in Paris. 3.821 Personen sprechen darüber. Epicure at Le Bristol is open for lunch and dinner 7 days week, making it the only three-star restaurant in Paris that is open on Sundays. Three-Michelin-starred chef and “defender of French cuisine” Éric Frechon tells Nicola Leigh Stewart where he finds his inspiration, the secret to his success, and his advice for creating great food at home. @er_stbarths The level of skill and precision these dishes showcase is second to none. Épicure – a Three MICHELIN Stars: Exceptional cuisine, worth a special journey! Related Videos. Damit ist das Epicure das aktuell "jüngste" der französischen 3 … Required fields are marked *. 2019 is a special year for restaurant Epicure and its illustrious chef Éric Fréchon. You may also like. Lovely balance between the oiliness of the mackerel and the acidity in the jelly. Küchenchef Eric Fréchon ist für sein Talent und seine großzügigen Rezepte berühmt. Large macaroni with a delicious artichoke, black truffle and foie gras filling and a Parmasan crust served with a intense black truffle jus and a Parmesan foam. A wonderful selection of cheeses served on an impressive and very valuable Christofle cheese trolley (the restaurant owns 3!).