The two Michelin stars restaurant in Bristol hotel was exactly as i expected. Excellent. It was excellent, but still it was "the restaurant of a hotel"as at the same time as it was hard to see who was the bigger star , the legendary Bristol hotel of the cooking of Eric Frechon.
For sure, Eric Frechon is super talented and his food is not only creative but also generous. I hope for him that one day he will open his own restaurant independent from a hotel with its own traditions.
I would highly suggest the "sea bass from the Isle of Yeu stuffed with crystalissed lemon, small artichokes cooked in shellfish juices, fresh coriander",and the "breast of pig grilled over wood fire, potatoes chips, crispy Granny Smith apple and Sherry juice" whiwh were extraordinary.
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