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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.

May 4th - May 5th: Chef Eric Frechon to cook exclusively in Geneva!

Our iconic Chef Eric Frechon will bring his expertise to Geneva for two days only!
He will be re-creating some of his unique dishes for Swiss gourmands.

*Lunch menu, on May 5th only (from 12pm through 2pm) from 175 CHF, excluding drinks
*Dinner menu (from 7pm through 9:30pm) from 250 CHF, excluding drinks


Do not wait to book your table!
Hôtel Beau Rivage, Le Chat Botté
13, quai du Mont-Blanc, 1201 Geneva
Telephone: +41 22 716 69 20




Practical information

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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