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
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Une mention spéciale pour le service adorable, le chef que l’on voit en cuisine avec son fils est accessible et aussi sweet que le reste du personnel . Les plats étaient vraiment aussi bons que nous l’imaginions. Vous avez une étrange impression de déguster une cuisine maison sublimée . Une mention toute spéciale pour le soufflé au Grand Marnier. La petite attente supplémentaire en vaut mille fois la peine! Je reviendrai avec grand plaisir! Merci!
Le chef est éminemment sympathique et accessible.
Sa cuisine est tout simplement exquise.
Le ris de veau? un délice. Ses soufflets ? la perfection….
Et les prix sont plus que raisonnables.
On reviendra très vite.