01 Feb How to Make Sologne Caviar by Chef Eric Frechon
How many times have you tasted a dish and wished you could go home and replicate it? Generous chefs like three Michelin-star chef Eric Frechon of Le Bristol Hotel, Paris share signature dishes with diners upon request. Here is how to recreate one of my favorite French appetizers served at his restaurant Epicure – Sologne Caviar…
To read more about his dynamic personality and how he went from oyster shucker to a chef of distinction, read my article at the The Daily Meal.
Chef Eric Frechon cooks everything with passion. His respect for seasonally fresh ingredients where he sources the best products for his dishes has earned him a well-deserved reputation as a chef who keeps the French “old school” mentality going.
His team works seamlessly in the kitchen where he is known to be a harsh critic, but a generous compliment-giver as well. The creativity and commitment to excellence is seen throughout his restaurant, Epicure. The well-orchestrated dance between the front of the house and the kitchen is so finely tuned that diners only experience the “magic” and none of the stress that comes with obtaining and maintaining that third star.
Reservations a must if you want to ensure you don’t miss out!
Epicure at Hotel Le Bristol
112 Rue du Faubourg Saint-Honoré, 75008 Paris, France