Eric Frechon

Coming Up

At École Hôtelière in Rouen, Eric Frechon built the base of his craft before moving to Paris and starting as a kitchen hand at La Grande Cascade in Paris. That early placement in the hierarchy of a restaurant kitchen mattered: it fixed the habits of service, repetition, and discipline that would shape his later work. In 1995, he became owner-chef at La Verrière d'Éric Frechon in 19th arrondissement of Paris, a step that gave his cooking a more individual register while keeping it grounded in French restaurant practice. The work expanded further when he later became chef at Le Bristol Paris / Épicure in Paris (1999–2024), where his reputation developed over a long span of sustained service. That kind of length matters in this trade: it is where technique settles into consistency, and where a kitchen language of precision, luxury, and composure gets tested day after day rather than in isolated moments. Today, Eric is chef of Le Mini Palais (since 2010), chef of Le Lazare (since 2013), chef of The Lanesborough (since 2015), chef of Lazare, menu overseer of Le Publicis Drugstore, and consultant of Brémond-Famose restaurant group. Taken together, those roles show a chef working across several houses while holding to the same baseline values: French craft, disciplined kitchens, and food with enough substance to anchor a room.

Where They Are Now

Since 2013, Frechon has been chef at Lazare in Paris. He is also identified as chef at Lazare in Paris in 2015. The repetition points to how closely his name remains attached to the place, and to a style that favors polish without stiffness, built for the pace and expectations of everyday hospitality.

Signature

Eric's signature dishes include Stuffed Macaroni, Bresse Farm Hen, and Langoustines. Together, they show a palate that values clarity and depth in equal measure: the contained comfort of Stuffed Macaroni, the firm character of Bresse Farm Hen, and the clean saline line of Langoustines. The common thread is classic French cooking handled with discipline, where restraint supports flavor instead of thinning it out.

In Their Words “I propose a generous, authentic, family-style cuisine, directly inspired by our French culinary tradition, around which it’s a joy to gather with friends, family, and colleagues.” “My grandfather grew vegetables; my father sold them; I cook them.” Taken together, these lines frame Frechon’s outlook in practical terms. They point to lineage, continuity, and a French kitchen culture that values gathering as much as technique. His position is not novelty for its own sake, but tradition kept active at the table.

Honors

Eric's honors include Three stars at the Guide Michelin, Meilleur Ouvrier de France (1993), and Chevalier (Knight) of the Legion of Honour. Each marks recognition at a high level, but the stronger signal is the way his work has been sustained: by rigor, fidelity to craft, and a steady commitment to well-made food.