In front of Gare Saint-Lazare, one of the largest train stations in Paris, Michelin Star chef Eric Frechon creates a culinary destination that attracts unsuspecting travellers and curious foodies. Visitors arrive to a grand design space, like a modern version of the grand railway eateries of the early 20th Century. Inside, a circular bar is the focal point of the eatery with elements of copper, wood and leather detailed with the fanfare of fresh-pressed linens and endless stemware. Mid-century chairs surround veiny marble tabletops with singular brass leg under a pure white ceiling of exposed piping curated by designer Karine Lewkowicz. Walls are adorned in bookshelves of stark white porcelain and more stemware with chalkboard display of daily specials of food and wine.
The Food
Eric Frechon of 114 Fauburg and Bristol Bar curates a menu of French delicacies with a Normandy accent offered for lunch and dinner. A selection of raw bar specialties is juxtaposed with sautéed calamari, escargot and salmon tartare. Main course sticks to tradition as bacon-grilled steak, beef tartare and roasted salmon compliment braised chicken and seasonal seafood dishes. Afterwards, opt for the wonderful cheese presentation in lieu of the desserts that tend towards the heavy.
Last Word
Eric Frechon does fashionable Saint-Lazare brasserie with bar and summertime terrace.
