Meilleur Ouvrier de France 2011 ” cuisine et gastronomie “, Eric Trochon learned the trade at the Ferrandi school, before working in several prestigious establishments in France and abroad, – notably at Jacques Lameloise in Chagny. He is passionate about cooking and combines his passion with the transmission of French culinary art through numerous activities such as teaching (professor at Ferrandi), culinary design, and the publication of cookbooks. Eric Trochon is also passionate about Asia. He has opened restaurants in Tokyo and Seoul. In Korea, he was introduced to the cuisine of Zen temples, in Japan, he is passionate about local quality products. He defines his cuisine as “A cuisine of products, ethics, and sense”.
