Turbot and Stuffed Macaroni

Eric Frechon is one of the great chefs that came out of the famous Taillevent restaurant in Paris. He worked in several restaurants in Paris and Spain before he was anointed as the chef de cuisine of the five star Bristol Hotel in Paris. In his line of work, chef Frechon is keeping the classic French cuisine methods, with a refreshment of spicy herbs. This tendency is reflected in his dish of turbot fish filled with stuffed macaroni.