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Beginning his career at Le Bristol Paris as a Deuxi猫me Commis under Chef Emile Tabourdiau in the 1990s, Eric Fr茅chon would come back to the palace as its Head Chef years later and put the Epicure Restaurant on the map as an unmissable gastronomic destination in the heart of Paris.
Some 20 years later, the chef has earned Epicure the prestigious 3 Michelin stars coveted by every restaurant and chef, by staying true to his philosophy of always putting the produce first and by keeping things simple; a philosophy that he also practices at his own restaurant, Lazare.
In this new video of Journey to Excellence, Rouslan Lartisien, co-founder of Grand Luxury, meets with chef Eric Fr茅chon as he tells us about his beginnings, his journey at Le Bristol Paris, and the DNA of his cuisine.
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00:00 Introduction
00:37 Meeting with Eric Frechon in his Epicure kitchen at the Bristol with his wife and children
02:39 Preparation of the dish: Epicure’s signature whiting filet
04:50 Discovery of Chef Eric Frechon’s Lazare brasserie
05:25 Whiting fish and chips at the Brasserie Lazare