FRANCE SUMMER 2015 NO.11

品 美 食
GASTRONOMY
Rigor in the work, softness in the plate
French spirit cuisine
Interview of Chef Eric Frechon
“I am the driving force, a high-speed train so
to speak, and have to embark everyone in the
cars behind me. And we all pull in the same
direction. That’s the cuisine and team spirit
This said, we must leave no one on the way.
We must take every one and make them all get
into the carriages, make them move forward,
make them grow. Passing down is important.”
- Eric Frechon
In the prestigious Hôtel Bristol, the place to find the
Chef Eric Frechon is a transparent islet in the middle
of the kitchen, from where he can check on his team.
When we arrived for our interview, that is where we
found him, working with a serious and a majestic look
on his face, like a general of the army. This said, during
the interview, when talking about his passion for his
work or about the "cuisine spirit", the expressions on his
face became so relaxed and full of joy. And when passing
people, his smile was always warm an natural.
TOL: What do you mean when you talk about the
“cuisine spirit”?
EF: The “cuisine spirit” comes from Mr. Constant’s. Before
being at Mr. Constant’s, I had worked with several
Chefs. I had absorbed their cuisine, their cooking techniques,
and things more or less modern. Whereas with
Mr. Constant, I discovered the cuisine spirit, kindness,
transmission, he is the one who made me really understand
all that. You know, we people from Normandy we
are quite reserved, while he is from the south, it’s all
about playing rugby, partying, he taught me that. Today
I’m grateful to him because, you can feel that, you can
recognize that in my cuisine, and it is the basis of our
profession.
© Taste Of Life
小 龍 蝦 被 稱 作 『 海 之 千 金 』, 香 芹 汁 非 常 清 爽 , 柚 子 和 小 龍 蝦 很 般 配 。
The Norwegian lobster nicknamed “la demoiselle de mer” (“Sea maiden”);
The very refreshing celery juice in celery stalk.
Yuzu is between lemon, orange or clementine orange; it goes well with Norwegian lobster.
TOL: How does kindness come into your cuisine?
EF: To me, kindness comes as a priority in the passion for
our job. In other words, we have fun creating the dishes,
then we share them with our customers, and sharing can
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