La Bonne Soupe
Nicolas Frezal has a rich culinary background and has worked in various prestigious establishments, starting as a Demi Chef Tournant at Restaurant Taillevent and working their way up to become an Executive Chef at La Bonne Soupe. Nicolas's education at Institut Consulair de Formation equipped him with a CAP and BEP in Culinary Arts/Chef Training.
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La Bonne Soupe
The haute-cuisine Midtown of Lutèce and La Côte Basque is just a ghost now. I can’t quite believe I’m saying this, but its spirit of French cooking may be strongest at La Bonne Soupe on West 55th Street. For most of its 48-year run, the compact zinc bar and exposed ceiling beams conjured Paris more faithfully than the menu, where “Les Burgers” were a mainstay. Recently, though, the kitchen was handed to Nicolas Frezal, who helped revive a Right Bank bistro called Astier after putting in time at the Ritz. He gave the menu a haircut, and brought on new dishes like a housemade terrine with bread from Poilâne... and beef bourguignon exactly the way I always hope it will be made, down to the nest of fresh egg noodles. I like it even better than the motto in the restaurant’s window: “Ici pas de chi chi.” - Pete Wells, New York Times Restaurant Critic