L’EPICURIEN
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Restaurant offering a menu reviewed with the seasons with fresh and tasty products
Here, the dishes are always presented in an original way and often offer a mixture of flavours that is as surprising as it is pleasant. As soon as you arrive, you will be able to convince yourself of the competence of the staff, since the walls of the entrance hall are decorated with the diplomas and awards given to the chefs who have succeeded each other here. The new owner, Vincent Ferry, is assisted by the current chef Jean-Paul Villa. The decoration of the main room is based on a wooden interior, crossed by an archway. From the outset, amuse-bouches are served with the aperitif, to prepare our palate for fresh and tasty preludes, such as crème brûlée with green lentils from Le Puy, a skewer of Morteau sausage and crème fraîche. Those with a sea legs may turn more to the transparent crayfish and crayfish cakes, soy sprouts, guacamole and corn ice cream. The menu is revised as the seasons change. L'Epicurien is also a 3-star hotel with 8 rooms. A beautiful establishment, a true concentrate of know-how and which lives up to its name!
Members' reviews on L’EPICURIEN
Déjà l’amabilité bonjour !
On nous sert les entrées en même temps que nos apéros 5 mn après notre arrivée.
C’était vraiment vraiment pas bon. Pour ceux qui disent que c’est bon , ça ce voit que vous ne connaissez pas les bons restaurants. Je ne remettrais plus jamais les pieds dans cet établissement .
Toujours une mise en bouche et avec le café des petites douceurs.
Entre les deux, superbes assiettes originales, très appétissantes. Tout est parfait. Merci à vous mesdames.