Eric Fréchon

Le Bristol, Paris. Two Michelin stars

Eric Fréchon, a chef from northern France who spent his childhood in Normandy, started his career in the kitchen 30 years ago when he was only 13 years old. Now, as Chef of the Hotel Bristol restaurant in Paris, amassing medals and twice awarded Michelin stars, he masters the classics and takes them one step further. While Eric Fréchon was brought up on cream in Normandy, olive oil inspires his cuisine just as much as butter. With a few leaves of basil, some thyme, pine nuts and wonderfully juicy and sweet tomatoes, his tapenade is more Provencal than ever.