Aug 8, '11

Le Bristol, Paris

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
Onions and green peas velouté, melon and ham lollipop, tsadziki sphere
Tomatoes concasse, basil jelly and mozzarella
Tomatoes concasse, basil jelly and mozzarella
Mackerel cooked in white wine, herbs, blackcurrants leaves and horseradish
Mackerel cooked in white wine, herbs, blackcurrants leaves and horseradish
Black truffle, artichoke, foie gras  stuffed macaronis, parmesan crusted.
Black truffle, artichoke, foie gras  stuffed macaronis, parmesan crusted.
Wild strawberries, low fat cottage cheese, thin crêpe dentelle
Wild strawberries, low fat cottage cheese, thin crêpe dentelle
dessert
Petits-fours
Petits-fours
The dining room
The dining room

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