Even his tasting menu, which he’ll prepare for small groups, will comprise one starter, one main course, two desserts, seasonal cheeses by master cheese makers and some amuse-bouche in between. His specialties? Try poularde — Bresse farm hen poached in a bladder in vin jaune broth, with sweets of spinach stuffed with a royal of giblets, water crayfish and black truffle, and poularde legs, truffled stock of leeks and potatoes (€290 for two people).
Portions are consistent; "not too big and not too small… when you dine with us you’re here to eat, not just to taste," says Fréchon. To that end, he rates his biggest accomplishment as the compliments he receives from guests. "That’s very important to me. I feel so much emotion... It means a lot."
The sensory experience continues with Le Bristol Paris’s collaboration with the nearby Le Grand Musée du Parfum, which opened in December at the former headquarters of the House of Christian Lacroix, so that after learning more about the history and science of making perfume guests can return to the hotel’s Café Antonia for the Perfumes of Tea ritual. Instead of simply ordering tea off the menu, they are invited to make their selection by smelling the tea leaves.
"The notes from a tea scenting could read something like 'earthy head notes, caramel body and ripe red berry tail'," says Café Antonia manager Pascal Havel. "The same way as you would describe a perfume, you look to identify head notes, which are your first impressions, then the body notes, which are the heart of the tea’s character and, finally, the tail notes, which describe the scent that lingers after you have smelt the leaves. Tasting the brewed tea is a pleasure on its own."