As well as holding four Michelin stars, Éric Fréchon is a Chevalierde la Légion d’Honneur, Meilleur Ouvrier de France and the creator of mouthwatering delights such as this stunning yet simple dessert.
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Éric Fréchon is the culinary genius behind Le Bristol Paris’s exquisite restaurant, Épicure, where, the hotel says, “he has created a temple of gastronomy that is absolutely French”. People travel far and wide to taste dishes such as macaroni stuffed with black truffle, artichoke and duck foie gras, gratinée with aged Parmesan.
Michelin inspectors describe Le Bristol as “a world of absolute luxury, from its suites to its spa, from the superb formal garden to the rooftop pool and the dining area with Louis XVI furnishings, mirrors, and tall French windows opening onto the greenery outside.” Part of the Oetker Collection, it has quite the glamorous history too.
In 1923, Hippolyte Jammet bought a private mansion from a nobleman with the plan of turning it into a hotel of distinction. Two years later in 1925, Hôtel Le Bristol opened, named after Bishop Frederick Hervey, 4th Earl of Bristol, a flamboyant 18th-century Grand Tourist with a penchant for luxury. It immediately became the place to be seen for the cool set of the 1920s, such as Coco Chanel and Pablo Picasso
and its star appeal endures to this day.
Related recipes:
Éric Fréchon’s Paris-Deauville
Ingredients
- 4 eggs
- 50 cl of milk
- 125 g butter
- 60 g sifted flour
- 100 g caster sugar
- 2 vanilla pods
For the caramel
- 250 g caster sugar
Instructions
- Make the caramel: in a saucepan over a low heat, melt the sugar, stirring constantly, until you obtain a fairly dark caramel colour. Add 6 or 7 tablespoons of water, then pour a little caramel on the bottom and sides of a 26 cm diameter savarin (ring-shaped) mould.
- Open the vanilla pods and scrape out the seeds. Put the milk in a saucepan with the vanilla seeds and pods and bring to a boil. Let it steep for 10 minutes, then strain the milk.
- Break the eggs, separating the whites from the yolks. In a bowl, mix the egg yolks with 60 g of sugar and the sifted flour. Pour the milk on top and mix well again, then add the butter cut into pieces.
- Beat the egg whites with the remaining sugar, slowly at first, then speeding up to obtain a not-too-firm meringue. Using a spatula, gently fold the meringue into the vanilla cream.
- Fill the caramelised mould with this preparation. Place in a bain-marie and put in the oven. Bake for 35 to 45 minutes, then remove the Paris-Deauville from the oven. Let it cool and set aside for at least 12 hours in the refrigerator.
- Turn out the Paris-Deauville, using a knife to loosen it from the sides of the pan, and serve.
First published on Taste of France Issue Four.
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