Eric Frechon is leaving Le Bristol - here's why

Mathilde Bourge | 2/27/24, 11:46 AM

Eric Frechon and Le Bristol Paris end their collaboration, which began in 1999. A "carefully considered" decision, motivated by new desires.

It's the end of a long and beautiful story. This Tuesday, February 27, 2024, Eric Frechon and Le Bristol Paris announce the end of their collaboration, which will have lasted over 25 years. Why is the four-star Gault&Millau chef leaving the Parisian palace? What will become of his gourmet restaurant Épicure? Does the Meilleur Ouvrier de France already have new projects in mind?

Eric Frechon's new projects

Eric Frechon assures us in a lengthy press release that his decision has been "carefully considered". The 1993 Meilleur Ouvrier de France explains his choice by citing his motivation "toexplore new territories, to devote more time to the development of his group and the establishments he accompanies, as well as to his family".

"I would like to thank the Oetker family from the bottom of my heart, for whom I have been proud and happy to work for 25 years. I would like to thank them for the trust they have always placed inme, bygiving us the means to achieve excellence at all times. I would also like to thank my brother in arms, Franck Leroy, and all my teams for the work they have accomplished together. I'm grateful to have had the chance to work for the past 25 years with men and women whose only driving forces were a passion for their profession and customer satisfaction. I'm delighted to be able to devote more of my time to the other establishments I work with, to continue to help them grow, while allowing myself to spend more time with my family", said Eric Frechon.

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Eric Frechon took charge of the kitchens at Le Bristol in 1999, with the aim of establishing his cuisine over time. His gamble paid off with a restaurant, Epicure (4 toques), that has been at the pinnacle of gastronomy for more than two decades, thanks in particular to emblematicsuch as Macaroni stuffed with artichoke, black truffle and foie gras, au gratin with aged parmesan, or Leek cooked whole on the grill, seaweed butter, "perle blanche" oyster tartar with cébettes and lemon.