Special envoy to Guainville
He arrives whole, still dressed in his orange-yellow skin, on a bed of black earth-like crumble.
Only an emulsion escapes from his half-opened hat.
To the surprise of this very natural visual comes the pleasure of an ultra-gourmet tasting.
The straw onion, cooked with peasant bacon, Paris ham, black truffle and Parmesan, alone sums up Eric Frechon's new bet at Primard: to put the raw product, anchored in its terroir, at the center of the plate.
To read also:
The blond morel of Franche-Comté by Éric Frechon
Not content with making three stars shine at the Bristol, where he has served for more than twenty years, with managing his brasserie Lazare and advising several tables (the Eden Roc at Cap d'Antibes, the Drugstore Publicis ...), the best worker of France Classe 1993 has occupied since last year the function of
“chef, mentor and associate”
of the restaurants of the different houses of the Domaines de Fontenille.
After Lauris in the Luberon, Les Bords de mer in Marseille, the Hydrangeas of the lake in Hossegor, Santa Ponsa
This article is for subscribers only.
You have 80% left to discover.
Subscribe: 1 € the first month
Can be canceled at any time
I ENJOY IT
Already subscribed?
Log in
