Four-Michelin-starred chef Éric Fréchon shares one of Brasserie Lazare’s best-loved dishes, guaranteed to delight even the fussiest of young diners – you could even ask them to give you a hand making it!
Meet Éric Fréchon
In the galaxy of haute cuisine, Éric Fréchon’s three stars at the Bristol in Paris have shone with constant intensity since 2009, followed by a fourth in 2014 at 114 Faubourg, the Bristol Paris’s Brasserie, a symbol of the meteoric journey of a chef who has reached the pinnacle of excellence.
Awarded the Meilleur Ouvrier de France title in 1993, Fréchon has come a long way since, at the age of 13, he asked his father for a racing bike. Papa Fréchon immediately sent him off to work for the season in a restaurant by the sea to pay for the object of his desire. And that’s how history is made.
Fréchon went on to attend the hotel school in Rouen, where he was among the top graduates, going on to work in some of the best establishments around.
In 1994, he became a business manager by opening Éric Fréchon’s La Verrière and discovered another facet of the profession. He has been chef of Le Bristol Paris for more than 20 years, obtaining three Michelin stars in 2009 for its restaurant, Épicure, and a fourth for its Brasserie in 2014. In 2008, he was made a Chevalier de la Légion d’Honneur, France’s highest honour.
“Culinary culture is infinite, there are so many things to create, our tastes evolve, we learn all the time. But you should never do anything like everyone else,” he says. Oui, chef!
Éric Fréchon’s coquillettes
- 350 g ham cut into 5mm cubes
- 300 g Emmental cheese
- 50 cl of double cream
- 1 small box of truffle pieces 60 g
- 10 cl of reduced poultry stock
- Coarse salt freshly ground pepper
- In a large saucepan, bring to a boil water salted with coarse salt. As soon as it boils, pour in the pasta and cook according to the cooking time indicated on the pack. Drain, refresh and set aside.
- Cut the ham into 5 mm cubes; cut the Emmental cheese into small cubes. Put the diced ham and cheese in a bowl.
- Open the box of truffles.
- Pour the double cream into a saucepan and heat it until it boils. Add the cooked pasta and mix in, making the pasta is well coated with the cream. Add salt and pepper, then add the truffle pieces, the diced white ham and the Emmental cheese.
- Divide the pasta among 4 serving plates. Adjust the seasoning if necessary and drizzle with the reduced chicken stock. Serve immediately.
Taken from Taste of France Magazine.