Lunch at Eric Frechon's restaurant at Le Bristol hotel in Paris - French cooking tradition at it's best.
Onions and green peas velouté,melon and ham lollipop,tsadziki sphere
Tomatoes concasse, basil jelly and mozzarella
Mackerel cooked in white wine, herbs , blackcurrants leaves and horseradish
Black truffle,artichoke,foie gras stuffed macaronis,parmesan crusted.
Wild strawberries,low fat cottage cheese, thin crêpe dentelle
Petits-fours
The dining room
