The sumptuous farewell dinner of Éric Frechon, fifteen years of 3 stars at the Bristol. The chef of the Parisian palace bowed out on Monday, after twenty-five years of good and loyal service.
On the menu: Provence artichokes with anchovy fillets; Sologne caviar, fingerling mousseline smoked with haddock, crispy buckwheat filled with sour cream. A few tears must have flowed, in the kitchen, over the macaroni and chicken in bladder.