Tell us about your initial impressions of the place when you got there.
With its white tablecloths, impeccable service, stylish atmosphere, and culinary prowess on display, there’s no mistake that this is a triple-Michelin-starred establishment. Although the dining room is spacious and well-lit, the nicest tables are those located in front of the large window that views the hotel’s (Le Bristol’s) inner garden. Music and discussions are kept to a minimum, allowing you to fully immerse yourself in a meal that is almost sacred in nature. Allow yourself to be taken in by the meticulous Frenchness of it—though you won’t be thinking about the décor once Eric Frechon’s first dish is set before you.
What was the atmosphere like among the attendees?
To eat at Eric Frechon’s demands a deep wallet or influential contacts, therefore the majority of those who visit the restaurant will be wealthy, above the age of 35, generally foreign, and with sophisticated tastes. Some customers come for lunch to chat with friends or do business. The clientele is primarily local (read: French).
What kind of beverage should we be having?
Most mortals will find the wine selection overwhelming, therefore we recommend that you leave it to the extremely bright sommelier, who is nuanced enough to detect your body language if his recommendations are too expensive.
The main attraction is the cuisine. Give us the dirt on everything, particularly what we shouldn’t miss.
During the meal here, I was given some of the most magnificent foods I’ve ever had in Paris, and they were absolutely delicious. I made a point of trying some of Frechon’s signature dishes, including the stuffed macaroni with black truffle, artichoke, and duck foie gras, gratinated with mature Parmesan cheese, which was a complete revelation (and I’m not usually a fan of or eat foie gras); wild turbot with black truffle, pan-fried “Paris” mushrooms, chestnuts, and hazelnuts; young pigeon; and the Menton lemon dessert, There was not a single blunder during the whole project.
And how did the people at the front desk treat you?
Although the dining room and cuisine are formal, the staff makes an explicit effort to keep the interactions with customers as informal as possible, despite their traditional attire. They’re clearly meticulous in their attention to detail, yet they’re also quick to crack a joke or strike up a casual chat when the mood strikes them.
Was there a genuine reason for us to come to this place?
This is for those exceptional times when the bill won’t make you cringe but will instead serve as a reminder of a fantastic afternoon or evening well spent with cuisine prepared by one of France’s most renowned chefs.
Cuisine Type: Modern Cuisine
Macaronis farcis, truffe noire, artichaut et foie gras gratinés au vieux parmesan
Merlan de ligne en croûte de pain de mie aux amandes, tétragone à l’huile de curry
Fèves de cacao, pépites de grué sablées à la fleur de sel, émulsion de lait fumé à la vanille
Address: 112 rue du Faubourg-Saint-Honoré, Paris, 75008, France
Phone: +33 1 53 43 43 40
Website: Épicure Official Site
Michelin Stars: 3