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Eric Fréchon is acknowledged as one of the world’s greatest chefs, yet he is always eager to share his passion. He is generous in his time with chefs around the world, and he shares his secrets with everyone through recipes, collated here in four superb French publications. Learn some of the techniques that have earnt Fréchon three Michelin stars for Epicure at Le Bristol Paris, and reproduce his simpler interpretations to bring a Fréchon touch to your kitchen.