With his blue-white-red collar as best worker in France, obtained in 1993, and his three Michelin stars won at Epicure, the restaurant of the Bristol Hotel, in Paris (8th arrondissement), in 2009, he embodies both French excellence and stability.
To taste its signature dish, macaroni stuffed with truffle, foie gras and artichoke and gratinated with old parmesan, guests come from all over the world.
But behind Frechon, the elite Parisian chef, hides Éric, the little boy raised in Normandy on his grandparents' farm.
A childhood that marked his life and his art of cooking.
The rest after this ad
There are schools for learning to cook.
But where do we learn to eat?
Subscribe
Already subscribed?
To log in