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L'avis de Gault&Millau
Budding young Head Chef Nick Deligiannis heads up the classic and smart new restaurant Frédéric – the brainchild of the famous Jacques Reymond’s offspring. With a passion for Mediterranean cooking, Chef Deligiannis (ex-Petit Tracteur, The Recreation and Bistro Gitan) has extensive experience in European cuisine.
The interior of Frédéric is industrial meets classic bistro. Wooden tables neatly set, with big booths in the centre and chalkboards with specials scribbled on with the daily offerings. Its strikes a great mix of casual elegancy.
Start with a fluffy sweetcorn madeleine topped with mayo crab. The divinely fresh flathead ceviche has notes of dill, subtle ginger and comes garnished with small curls of sweet potato for an extra crunch. Grilled octopus is served with a black garlic mayo, mussel powder and pickled corn. In traditional bistro style, their steaks are definitely a hit with punters. On the lighter side, the garfish a la plancha is butterflied in a creamy champagne sauce with fresh mussels.
PSST! Right next door to Frédéric is the all-day eatery and late-night bar, Fred’s – perfect for a pre-dinner aperitif or a post-dinner nightcap.