Chef Eric Frechon is readying his crew like a general rallying a battalion in the three-star kitchens of the Bristol luxury hotel in Paris, as the clock ticks down to Christmas.
"I love this season because it's the one that gives the chef the best chance to express himself," said Frechon, who opened up the kitchens of the hotel restaurant, L'Epicure, to AFP in the run-up to Christmas.
But with 50 diners signed up for a Christmas Eve menu rich in truffles and foie gras at 750 euros ( (Dollor) 990) ...
Chef Eric Frechon is readying his crew like a general rallying a battalion in the three-star kitchens of the Bristol luxury hotel in Paris, as the clock ticks down to Christmas.
"I love this season because it's the one that gives the chef the best chance to express himself," said Frechon, who opened up the kitchens of the hotel restaurant, L'Epicure, to AFP in the run-up to Christmas.
But with 50 diners signed up for a Christmas Eve menu rich in truffles and foie gras at 750 euros ( (Dollor) 990) ...
