International
After the Bristol, Éric Frechon has found his new adventure
On February 27, 2024, Éric Frechon's adventure at Le Bristol came to an end. After 25 years with the establishment, Épicure's chef (4 toques) had his eyes set elsewhere. As we now know, he has left the gloom of Paris for the Mediterranean.
In 1999, Le Bristol and Éric Frechon began working together. In 25 years, the 1993 Meilleur Ouvrier de France has enjoyed great success. He earned 4 toques for the Épicure restaurant, creating such benchmark dishes as his stuffed macaroni and "perle blanche" oyster tartar. In February, we learned that the chef was leaving the Parisian palace without really knowing what would happen next...
Éric Frechon is keen to take on a new challenge and set out to conquer new territories. It was also a way for him to devote more time to his family after more than two decades in the service of the Oetker family. Heading for Atlas country...
A Parisian brasserie in Casablanca
Éric Frechon returns to Morocco, to Casablanca to be precise. He returns with a menu that will delight customers of the Brasserie du Royal Mansour. This unprecedented collaboration is under the aegis of "two absolute symbols of excellence". The aim: to respect the values of demanding standards and perfection, but above all to combine the great Parisian classics with the best of Moroccan produce.
The Moroccan luxury hotel, highly prized by the kingdom's nobility, will feature on its menu a fish quenelle, spinach stir-fry with Nantua sauce, and a farm-raised veal chop gilded in a sauté pan. All of this will be complemented by local recipes such as Oualidia oysters with shallot vinaigrette, or Mohammadia lobster salad with grapefruit and avocado. The 60-year-old chef's promise is clear. He wants to offer a "vibrant experience where every moment shared creates bonds". Éric Frechon intends to achieve this through refined, generous and high-quality French cuisine.
These news might interest you
Manon Fleury x Delphine de Vigan: the same sacred fire for human beings
One is a committed chef who draws inspiration from all art forms. The other is a writer whose works have been acclaimed by critics and the general public alike. Each, in her own way, speaks of respect for the living. The meeting was an obvious one.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
