Five Michelin-starred chef, Éric Frechon has written a cookbook that’ll put even the most ambitious chefs through their paces

Ever tried to recreate a Michelin-star meal? It’s unlikely given the mystique that surrounds such dishes. The chefs boasting the stars aren’t the same ones desperate to share their secrets. Which is why it comes as a surprise that ‘chef royalty’ Éric Frechon has brought out a cookbook revealing some of his most precious recipes and culinary secrets.

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Blue lobster, roasted in the shell with grilled chestnuts, sautéed celeriac, and lobster head jus

In his 35 years in the kitchen, Frechon has managed to accumulate five Michelin-stars – three at Epicure (at Le Bristol), one at 114 Faubourg (Le Bristol) and one at Céleste (The Lanesborough) – accolades he’s not received for under-complicating things. So you can expect the dishes to be tricky (sea urchin en coque served with urchin foam and egg mousseline), and the ingredients hard to source (pan-fried tandoori frogs legs) – but that’s part of the fun. 

The book, entitled EF, includes 60 recipes made up of Frechon classics and lesser-known creations, but also provides a rare insight into the mind of one of the world’s greatest chefs. EF will be available to purchase on Eden Being, Oetker Collection’s new lifestyle and retail site at a cost of £60.

Alex Moore