{"id":19622,"date":"2024-12-24T13:15:49","date_gmt":"2024-12-24T12:15:49","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/chef-eric-frechon-is-decorated\/"},"modified":"2024-12-24T13:15:49","modified_gmt":"2024-12-24T12:15:49","slug":"chef-eric-frechon-is-decorated","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-news\/chef-eric-frechon-is-decorated\/","title":{"rendered":"Chef \u00c9ric Frechon is decorated"},"content":{"rendered":"<div>\n<p class=\"ydp2b73fe81yiv7489667746msonormal\">It&#8217;s a title few chefs can boast. <a href=\"https:\/\/www.eric-frechon.com\/fr\/\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><strong>\u00c9ric Frechon<\/strong><\/a> has received it! Just before the festive season, the former three-star chef of the Hotel Bristol&#8217;s \u00c9picure restaurant was awarded the L\u00e9gion d&#8217;Honneur by former French President Nicolas Sarkozy. At the helm of the stoves at the Bristol for 25 years, the chef wearing the famous blue-white-red collar of Meilleur Ouvrier de France, made his mark above all with a technically demanding yet generous and gourmet French cuisine. Who could forget the macaroni stuffed with artichoke, black truffle and foie gras, au gratin with aged parmesan. &#8220;\u00c9ric Frechon is synonymous with excellence and consistency. It&#8217;s to his credit that he strives for perfection. \u00c9ric is a metronome. What&#8217;s fascinating about him is that there are others who are demanding, there are others who are on the verge of excellence, but consistency in excellence and in demands, that&#8217;s what&#8217;s rare.    <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>At a ceremony at the H\u00f4tel Crillon, chef \u00c9ric Frechon was recently made an Officier de la L\u00e9gion d&#8217;Honneur.  <\/p>\n","protected":false},"author":4,"featured_media":19624,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Chef \u00c9ric Frechon is decorated | Restaurant | Edouard Amoiel","description":"At a ceremony at the H\u00f4tel Crillon, chef \u00c9ric Frechon was recently made an Officier de la L\u00e9gion d'Honneur."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[351],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19622","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19622"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19622\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19624"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19622"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19622"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}