What’s the most scientific piece of equipment in your kitchen?
We do not use so-called scientific equipment at Epicure, Le Bristol’s three Michelin stars gastronomic restaurant. Of course, we have the entire cooking implement you can dream of in a kitchen. We use very accurate devices especially for cooking operations, as the immersion heating rods. (1)
Are you passionate about liquid nitrogen?
I am really keen on using liquid nitrogen in some of my dishes. It creates new light textures and the products become very light and airy,
I especially like the use of it in desserts. Most of the signature desserts served at Epicure such as the “Lemon from Menton”, or the “Iced Vanilla from Madagascar” haveliquid nitrogen used to create them. (2)
Could you describe your cooking style for us?
I have always been passionate about French cuisine. My cooking style is a neoclassical French cuisine that sublimates high-quality products for the sole purpose. I want to surprise our guests by changing simple products into elegant gourmet dishes. I like the comparison between cuisine and haute-couture: products are like models that you have to dress without altering their natural charm. (2 – swoon at the comparison between cuisine and haute-couture!)
What’s your favourite meal to make at home?
My favourite meals to make at home are those my mother was used to cook when I was a child: a matured beef rib eye or a roasted chicken with French fries. (0)
What’s the most scientific piece of equipment in your kitchen?
My Thermal Circulator. (2)
Are you passionate about liquid nitrogen?
Yes, liquid nitrogen is an exciting product to work with. There are many new possibilities to create and to form. (2)
Could you describe your cooking style for us?
My style of cooking is authentic and regional. I want the food that we create also to be lasting and unique. (0.5)
What’s your favourite meal to make at home?
A whole roasted fish with braised tomatoes and asparagus (depends on season). (0)
Éric Fréchon – 5 | Jürgen Vigne – 4.5
By the skin of his cooking whites ChefFréchon nabs the title from! Congratulations chef…