L'Écrin

The cuisine at L'Écrin represents a fascinating inversion of traditional fine dining. Chef Boris Campanella has embraced a philosophy where wine dictates the menu, requiring exceptional technical skill and deep understanding of both ingredients and wine profiles. This approach demands versatility, creativity, and mastery of French gastronomic techniques—qualities that earned the restaurant its Michelin star.

Campanella works exclusively with exceptional seasonal products, allowing their quality to shine while applying the technical precision expected at this level. His cuisine is contemporary French gastronomy—rooted in classical techniques but expressed with modern sensibility. Each dish is crafted specifically to complement the aromatic characteristics of your chosen wines, creating harmonies that elevate both elements. This might mean adjusting cooking methods, selecting particular herbs or accompaniments, or highlighting specific flavors within an ingredient to create perfect synergy with your wine.

The restaurant offers two tasting menu formats: the Menu Signature featuring 12 sequences, and the Menu Liberté with 7 sequences. Both showcase Campanella's ability to create cohesive culinary narratives that respond to your wine selections while maintaining their own internal logic and progression. The technical prowess is evident in every preparation—from the precision of cooking temperatures to the balance of flavors and the visual presentation that reflects the restaurant's luxury positioning.

Pastry Chef Matthieu Carlin concludes each meal with desserts that maintain the same standards of excellence and attention to wine pairing. His creations demonstrate that the wine-first philosophy extends through every course, with sweet preparations that can complement dessert wines or provide elegant counterpoints to your final selections.

The collaborative process between Chef Sommelier Xavier Thuizat and Chef Campanella is central to the L'Écrin experience. Thuizat's guidance through the 2,500+ wine references isn't just about selecting bottles—it's about understanding your preferences and creating a framework within which Campanella can work his culinary magic. This partnership between cellar and kitchen is what makes each visit unique, transforming dinner into a personalized gastronomic journey where you're not just a diner but an active participant in creating your own exceptional meal.