L'Escarbille

Chef Régis Douysset's cuisine at L'Escarbille represents the pinnacle of classical French gastronomy, refined through years of experience and a Michelin star maintained for over a decade. His approach centers on sourcing exceptional seasonal ingredients from local markets and treating them with the respect and technique they deserve, allowing natural flavors to shine while demonstrating sophisticated culinary artistry.

The menu evolves monthly to capture the best of each season, ensuring that every visit offers something new while maintaining the consistency and excellence that defines the restaurant. This commitment to seasonality means you'll always experience ingredients at their peak, whether it's spring vegetables, summer seafood, autumn game, or winter root vegetables.

Seafood occupies a prominent place in Chef Douysset's repertoire, with signature preparations that have become legendary among regular guests. The roasted turbot with caramelized endives and lemongrass emulsion exemplifies his ability to balance classic technique with subtle contemporary touches—the fish is cooked to absolute perfection, while the lemongrass emulsion adds an unexpected aromatic dimension that elevates the entire dish. Lobster and monkfish also feature prominently, prepared with the same meticulous attention to timing and temperature that ensures optimal texture and flavor.

Beyond seafood, the kitchen demonstrates equal mastery with traditional French preparations. The sautéed frog legs with garlic showcase the chef's respect for classic bistro traditions, executed with the precision of haute cuisine. These dishes connect L'Escarbille to France's rich culinary heritage while demonstrating that traditional preparations, when executed flawlessly, need no modernization to impress.

The restaurant's signature Grand Marnier soufflé deserves special mention as a dessert that has achieved near-legendary status. This classic preparation requires perfect timing and technique, rising dramatically and offering that magical combination of crispy exterior and ethereal interior, infused with the sophisticated orange flavor of Grand Marnier. It's the kind of dessert that reminds you why certain classics have endured for generations.

Chef Douysset works with an experienced team that shares his commitment to excellence, ensuring consistency across all services. The kitchen's attention to detail extends to every element on the plate, from the precision of cooking temperatures to the thoughtful composition of each dish. Vegetarian options are integrated into the menu with the same level of care and creativity as meat and seafood preparations, ensuring that all dietary preferences receive equal culinary attention.

The carte blanche menu in six courses offers the most complete expression of the chef's vision, allowing him to showcase seasonal highlights and demonstrate the full range of his technical abilities. This tasting menu format provides the most immersive gastronomic experience, with each course building on the previous one to create a cohesive culinary narrative. For those seeking a more focused experience, the three-course menu and lunch formula provide excellent introductions to the restaurant's cuisine at more accessible price points.