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DEFENDER OF FRENCH CUISINE

At Epicure Eric Frechon has created a temple of gastronomy that is absolutely French, his signature style is all about terroir, a sense of place, this is after all Paris the gourmet capital of the world. Frechon also delights in matching unusual ingredients to astounding effect - vive la difference. His foie gras, smoked oysters with a duck and green tea bullion is one of those unforgettable dishes people travel to Paris to experience. Frechon’s career began shucking oysters and today he holds the prestigious ‘Meilleur Ouvrier de France’ and three Michelin stars.

Beyond the considerable talents of his right hand Franck Leroy, Epicure’s sommelier Marco Pelletier, Frechon is also keen to praise restaurant director Frédéric Kaiser; ‘he has rare savoir faire, he knows the produce, has technical ability and loves to host. Guests take a seat in Epicure and relax, while Frechon, Kaiser and the team stage a spectacular show. Epicure can be enjoyed every day of the year, with tables laid formally in an exquisite garden setting throughout the summer.

Practical information

Epicure
112 rue du Faubourg Saint-Honoré
75008 Paris
Tel: +33 (0)1 53 43 43 40

Head Chef: Eric Frechon
Pastry Chef: Laurent Jeannin
Chef Sommelier: Marco Pelletier
Restaurant Manager: Frédéric Kaiser

Breakfast: Monday to Sunday
From 7 am through 10:30 am 

Lunch: Monday to Sunday
From 12 pm through 2 pm

Dinner: Monday to Sunday
From 7 pm through 10 pm

For gentlemen, business casual attire is required. In other words, a suit jacket is required but not a tie.

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