Chef Eric Frechon has always paid particular attention to bread. We often hear him say that he cannot make a meal without bread. Without good bread. But how do you define good bread?

  • The adventure of "Living Bread" at Bristol Paris is underway
    Photo: DR

In 2017, to try to answer this question, the Chef went to meet a man he had heard about by fine connoisseurs, Roland Feuillas, a former business manager who left everything about fifteen years ago. years to revive a Mill. In Cucugnan, village of Corbières, Chef Eric Frechon has one of the most memorable encounters of his life.

The adventure of "Living Bread" at Le Bristol Paris hotel is underway

Living Bread, 100% Nature, is made from ancient wheats, millenary wheats, which have always benefited from the centuries-old work of peasants in a logic of benevolence and respect for Nature. These wheats offer unparalleled nutritional and taste capital from seed to bread and reflect the commitments of Roland Feuillas and Eric Frechon to reinvent a relationship of respect with the earth, with Nature. It is in this approach that together, they completely rethought the way of making bread within the hotel itself. A mill and a bakehouse adapted to the production of Living Bread were built.

The Bristol Paris becomes, from that day, the first and only Parisian Palace to produce its own flour made from ancient wheat in its basements thanks to a mill made for the hotel and operated every day by its bakers. Customers of Bristol Paris will now be able to taste Pain Vivant and those of Epicure will be able to go home with a loaf of bread. They can make it into toast for breakfast, or reserve it to accompany cheese or wine later. The bread will thus continue to deliver its music. Through it, Nature will speak.

To know more : https://www.oetkercollection.com/fr/destinations/le-bristol-paris/