Aperos – Eric Fréchon

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Author: Eric Fréchon

Publishing House: Solar

Publication Date: March, 2013

Description :Putting his know-how within everyone’s reach, Eric Frechon delivers you here, through 30 gourmet recipes, the secrets of a successful aperitif: tiger shrimp with saté, tempura with asparagus, potato chips stuffed with anchovies and basil, marbled bread with tapenade, Parmesan shortbread, goat cheese and small vegetables, half-cooked tuna carpaccio, marinated in soy and sesame, breaded goat cheese with dried fruit, fig and mozzarella with lime.
For each recipe, 1 photo of the prepared dish and 1 photo of the ingredients.
For each recipe, the chef’s advice to make your cooking life easier.
Eric Frechon’s appetizers are a concentrate of good ideas and recipes adapted to everyday life, easy and original. So do not hesitate, take out your hat and all in the kitchen!
Eric Frechon has been the chef of the Hotel Le Bristol Paris kitchens since 1999. Best Worker of France in 1993, Eric Frechon was awarded in March 2008 the insignia of Chevalier de la Légion d’Honneur and was consecrated in 2009 by a Third Star in the Michelin Guide, as well as by the title of «Chef of the Year», awarded by his peers. In 2010, Eric Frechon launched a new challenge and opened the Mini Palais, restaurant of the Grand Palais in Paris.