Eric Menchon

Chef Eric Menchon’s culinary philosophy is deeply rooted in his South French upbringing and his family’s North African heritage, infusing his cuisine with a distinct, individual taste that defies fleeting trends. He evolved the Le Moissonnier from a simple bistro into a two-Michelin-starred institution by emphasizing an intuitive, 'from the gut' approach, focusing on desired flavors and effects rather than rigid calculation or external influences. He sees cooking as an act of bringing 'love, passion, emotions, and sensibility' to the table, ensuring guests feel welcome and enjoy delicious, unpretentious food. His vision centers on providing guests with 'all freedoms' in their dining experience, offering a choice of a multi-course gourmet menu alongside daily specials and à la carte options. This commitment drives a constant evolution of the menu, designed to keep regular patrons engaged and surprised. Menchon is meticulous about ingredient sourcing, prioritizing 'top fresh' products like Breton red mullet from French trade, specific bottarga from Martigues, and premium olive oils from Kalios or Cornille, trusting the 'Prima Materia' to form the foundation of his creations. Ultimately, Menchon aims for 'Wohlgeschmack' (pure deliciousness) and to create engaging, 'anti-boredom' culinary experiences that delve into sensory depth without alienating guests. His cooking creates a unique 'Kolorit' (overall flavor profile) that is consistently appealing, balancing clear biographical foundations with modern and even avant-garde elements. He orchestrates evolving flavor journeys through a precise interplay of dishes, leading to 'Aha-Erlebnisse' where the interaction of components creates new taste perceptions. Chef Menchon is acclaimed as a 'Master of aromas and deconstructions,' known for his pioneering or highly refined 'Zirkeldegustation' (circular degustation) served on 'Satellitenteller' (satellite plates). This innovative technical style involves presenting a main dish alongside 2-3 smaller, distinct, yet interconnected preparations. This approach is designed to create an evolving 'Gewürzraum' (spice space or aftertaste) that influences the perception of subsequent bites, and notably, re-tasting earlier components reveals new flavor dimensions. His cooking is characterized by a 'mini-invasive' handling of high-quality products, favoring the artful combination of elements over overly complex treatments of individual ingredients. His technical mastery extends to grilling, which he considers the best method for certain fish like red mullet, ensuring a perfect balance of smoky notes and the fish's inherent richness. He crafts an intricate 'Umami-Lack' (Umami glaze), a reduced sauce made from roasted chicken carcasses, honey, soy sauce, stock, ginger, lemongrass, dashi, and oyster sauce, to amplify and connect flavors. His approach to flavor and plating emphasizes 'fine contrast' and balance, integrating 'popular flavor profiles' (like Mojito) in sophisticated, unexpected ways. He believes the synergy between a dish and a well-paired wine results in a 'third taste,' enriching the overall experience. His most legendary dishes exemplify the 'Zirkeldegustation' concept, such as the exemplary "Bretonische Rotbarbe auf Holzkohle gegrillt" (Breton Red Mullet grilled on charcoal), served with a Champagne-Fennel Sauce and Mojito-style Lemon Gel; a Couscous-Millet with Orange Blossom Water, Horseradish Cream, and Grey Mullet Bottarga; and a Langoustine Mousse, Sicilian Caponata, Parmesan Chip, Polenta and Ricotta, Cider and Trout Caviar. Other notable multi-plate creations include "Les Poissons bleus" (Tuna with Melon Jelly, Wasabi Caramel, and Soy – Anchovies demi-sel with Vadouvan Paste – Grilled Zucchini in Mackerel Escabèche), and "Ochsenlende" (Beef Sirloin, English-style roasted – Braised Oxtail on Vegetable Risotto and Dried Fruit Chutney – Celery Lasagna with Marjoram and Truffle Jus, White Lamon Beans puttanesca).

Career

• Chef at Restaurant Le Mazarin, Aix-en-Provence
• Chef at Restaurant des Quatre Saisons, Marseille
• Executive Chef at Le Moissonnier (fine dining), Köln
• Chef-Owner/Executive Chef at Le Moissonnier Bistrot, Köln