RESTAURANT PHILIPPE EXCOFFIER
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Restaurant offering a local cuisine made from seasonal products.
Philippe Excoffier (not Escoffier) has the particularity of being the head of the residence of the ambassador of the United States. He even wrote a book at the Ambassador's Table, published at Flammarion. Today, from the shadow to the light, we are delighted to discover its cuisine, careful and generous, a kitchen of our soils, which sail between bistro and gastro, made from seasonal products, greedy and indelible bourgeois classicism. We think of a creamy tomato of tomatoes, espuma de, olives or a fillets, fennel, grapefruit, lemon olive oil. Dessert? Fishing minestrone, sherbet and chantilly chantilly. The room, which has 32 seats, has kept its counter in the old place. For the rest, fortunately, she was recently redécorée. It is more cosy, more warm.
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Members' reviews on RESTAURANT PHILIPPE EXCOFFIER
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On reviendrait bien sur. L.’accueil et le présentation des plats sont excellent
Allez y vous ne serez pas déçu.
le cadre est cosy et convient aussi pour les dejeuners de boulot
l'accueil est agréable, le service de qualité et dans l'assiette….pfff tres tres bon avec une carte qui se renouvelle
le prix est parfois un peu eleve mais bon...on se regale et une fois de temps en temps ;)