Epicure

It is probably not necessary to present Eric Frechon, Hotel Bristol's three-star chef. This year he is celebrating two decades in the service of French gastronomy, for which he has been awarded three stars in the Michelin Guide for ten years. His Bresse chicken cooked in a bladder or his macaroni with black truffle, artichoke and duck liver are, just like him, part of French gastronomy. All his dishes have a perfect balance between land and sea, between the vegetable and the animal. It is no wonder that in 2014, along with dozens of other prizes and recognition, Epicure was named the best restaurant in the world by The Daily Meal, Saveur US Magazine and World Luxury Hotel Awards.