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As he celebrates his 20th year at Le Bristol Paris, Eric Frechon speaks to Port about the secret of his enduring success and what continues to drive him
The head pâtissier at Le Meurice speaks to Port about what inspires his fantastical desserts, the importance of travel, and how his ‘trompe-l’oeil’ fruit came to be
The iconic Parisian restaurant reopens under Michelin-star chef Gérald Passédat