International
Éric FRECHON
Chef : 1 restaurant
Regularly ranked at the very top of the various prize lists that flourish these days, MOF in 1993, Eric Frechon has always known the value of hard work. At home in Le Tréport, he spends a lot of time in his grandfather's garden, whose vegetables are sold to a local supermarket.
Does he want a bike to go for a ride with his friends? His father tells him he'll have to work to pay for it. Eric, 14, spends the summer opening shellfish trays at Le Homard Bleu in Le Tréport. Disgusted? On the contrary, the future Bristol chef attended the Rouen hotel school, moved to La Grande Cascade in Paris and then to Le Bristol, where he joined Emile Tabourdiau's brigade as a commis in 1981, before spending two years at the Byblos Andaluz hotel in Mijas, near Malaga, where he discovered a Mediterranean cuisine that was completely foreign to him at the time.
Back in Paris, he joined the Hôtel de Crillon under Christian Constant. He then rubbed shoulders with a merry band of friends, including Yves Camdeborde, Thierry Breton and Thierry Faucher, before taking the plunge and opening his own restaurant. La Verrière, in the 19th arrondissement, became one of the most talked-about restaurants in Paris, until, after four successful years, the Bristol hired him.
An offer not to be turned down for the man who had fond memories of his first visit, almost twenty years earlier, and who was to play an integral part in the history of this legendary establishment, whose Epicure restaurant can now be said to be, if not the most beautiful in the world, undoubtedly the most chic and one of the most prominent.
In March 2024, Eric Frechon left the Bristol, triggering a small earthquake in the world of gastronomy.
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