After a long silence, Éric Frechon, the 3 Michelin starred chef at Le Bristol in Paris, returns with a masterpiece, the symbol of his kitchen, in his new ultimate chef's book. Chef in one of the biggest Parisian palaces, regarded as one of the great chefs in the world, Éric Frechon develops his cuisine mixing local products with luxurious products, and foods from the land with seafood. Always constant in the quality of the product, he signifies with this book a real change in his cooking. 60 gastronomic traditions of which he is one of the greatest ambassadors. Éric Frechon builds his dishes around the products to reveal their splendor, thanks to a meticulous work of creation, search for perfection and balance of tastes. 60 photographs by Benoît Linéro. The 15 product associations that electrify the cuisine of Éric Frechon (black truffle and fleur de sel, sweetbreads and anchovies, blond morels and green asparagus, white asparagus and praline, chicken and yellow wine, frog and tandoori, pineapple and Sichuan pepper) are presented on the recipes in a very personal tone.
Published in October 2016.
Hardcover. 159 pages. Size: 14 x 10 x 1 inches. In French.