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 macaroni stuffed with black truffle, artichoke and duck foie gras, gratinéed with aged Parmesan 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 Bernard Neveu, Frechon is also keen to praise restaurant manager Rémi Ségui. Epicure can be enjoyed every day of the year, with tables laid formally in an exquisite garden setting throughout the summer.