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Absolutely amazing.
Service was impeccable. The staff had great senses of humor, were very patient in helping to explain items on the menu, tending to every need and request. Not only did they call a cab for us but we were escorted to our waiting cab at the end of dinner. Ambiance was gorgeous...very soft and romantic yet bustling. Dress code was upheld. Food was crazy good. We enjoyed the macaroni, langoustines, scallops, and sole. Everything was wonderful but the macaroni and the scallops were standouts. The white truffles shaved tableside onto the scallops was great. They did a very good job with the cheese tray, with 10+ choices and explaining each one. The vanilla dessert was a work of art. The extra courses were also delicious. One was something that I normally don't care for, and an even better one was brought to me in its place. Thank you for the acknowledgment of our anniversary...the red rose petals were a nice touch.
Be the first to ReplyFirst time going to a 3* Michelin Restaurant so decided to
First time going to a 3* Michelin Restaurant so decided to opt for classical French as my first time. --------------------------- -Canapes- Duck Foie Gras Royale- warm melt in your mouth foie gras with green apple foam works wonderfully together. Sea Snail on a Crisp-bit of mustard is great Lil Bread Bite filled with Brie,Apricot and Fig- the goat cheese works well with the fruit Brioche was good, if anything I wish the bread they served with the bread n butter was replaced with just this. --------------------------- -Bread and Butter- Bread isn't as soft as I would have liked but still pretty good. The first slab of butter they gave us ended up not being room temp/spreadable though, as I noticed other people's spread was much easier. --------------------------- Black Truffle Scrambled Eggs topped with Mushroom jelly and Mushroom foam- The scrambled eggs have essentially no lumps or curds at all. Almost used like a savory sauce with the mushroom but I think it works --------------------------- ~Caviar with Potato Mousseline on the bottom, served with a Filled Buckwheat Crisp- Caviar itself tastes like squid ink and goes well with the smooth potatos. The buckwheat crisp cuts it nicely and is hollow throughout with the sour dressing. Good starter. --------------------------- ~Langoustine cooked with Lemon and Thyme- The foam is like orange juice mixed with the flavor of crab shell. The langoustine is perfectly sweet on the inside and the onion mango accompaniment works great in enhancing the seafood. --------------------------- ~Candele Macaroni stuffed with Artichoke, served with a Parmesan and Black truffle foam- The smell wafts up immediately when the lid is taken off. The texture of the macaroni is spot on and the yellow cheese foam and the truffle foam go with the macaroni well, though the artichoke filling feels almost like it's lost in there. If anything, I would say that the overall dish was a tad salty. --------------------------- ~Salmon slow cooked with Fennel and Cucumber in Mint Oil and Rice Vinegar- So soft that it's almost like sashimi. The sauce with it is almost like an acidic pesto substitute that compliments the fish insanely well. --------------------------- ~Veal Sweetbreads roasted with Amaretto and served with Red onions and Vinegar- It almost tastes a bit like how fried chicken smells (if anyone knows that smell haha). The sweetbreads themselves are very soft and fatty without there being a huge amt of other flavor and are cut by the onions and the reduction. --------------------------- ~The Cheese course- Well, cheese is cheese lol. It's a pretty nice selection though. --------------------------- ~"Wild Strawberries" served with Lavender Sorbet, Confit Strawberries, and Candy Leaves - I really like the aesthetic of this dessert, you can really tell that a lot of time and detail went into every little component, with my favorite being the candy leaves that offer a great crunch. The whole design of it is great. --------------------------- ~Chocolate from Ecuador- The ice cream has a deep almost espresso flavor and the crispy bitter notes of the crunch and the sweet praline balance it all very well. --------------------------- ~Lemon and Chamomile Tea Palate Cleanser- Pretty nice palate cleanser. I think the membrane formed around it though is a bit thick, when you consider how this technique has been around in the culinary world for a long while now. --------------------------- -Dessert Trolley was fine. Ended up getting one of everything to try with my sister. I know they used to provide a lot more options in this though so would have been cool to try those not available anymore. ---------------------------- Overall, I would say it was a pretty good experience at the restaurant. Couple of hiccups though: 1.I didn't finish EVERYTHING on my plate during the cheese course and I don't know if the server was trying to act standoffish or peeved in a sarcastic way but it kind of rubbed my sister the wrong way because it made her uncomfortable. 2.We ended up just staying with water for our beverage but for some reason, we saw them pour our bottle for other guests sometimes. We wouldn't have really minded if we weren't charged per bottle of water though which at that point just felt really weird. At the end, we ended up being charged for like, 4 bottles of water which was like... how much of that did you give to other tables 3.Vibe is indeed a little stuffy, like I can almost feel the tension in there. It really didn't help that I noticed a lot of the servers walking around, mumbling to each other in a way that felt like they were gossiping/discussing the guests in a manner that wasn't related to the food or service. I think I'd probably give it an 4/5 overall. Food is great, though there were a couple hiccups or things that could have been better there. The service was pleasant enough, though it felt like it was almost a facade considering how some of the empl
Be the first to ReplyGood ambiance and service.
Most importantly, the food is awesome! Definitely worth it! A real Michelin 3-star! Love the sponge crab for appetizer and the blue lobster as the seafood. The sauce and the dessert is a real art!
Be the first to ReplyCouldn't come to Paris and go to at least one of the ten
Couldn't come to Paris and go to at least one of the ten three Michelin star restaurants in the city. After doing plenty of research, I opted for Epicure as it looked like the best option. All I can say after coming here is that this is haute cuisine at its absolute finest. Michelin dining has peaked for me! First things first, it wasn't terribly difficult to book a reservation here, probably because of the fact there are so many three stars in Paris. Obviously I was keeping an eye on when dinner reservations became available, but it was nothing like some of the impossible reservations back home in the U.S. for three stars. Anyways, the food completely blew me away. The execution and creativity of every dish was on full display. On this particular trip, we had Tomate Ancienne, Large Langoustines, Candele Macaroni, Salmon from Scotland, and Lamb from Alpilles as our main courses. It's hard to really pinpoint what my favorite was because all of the dishes were outstanding. If I had to pick, the Large Langoustines was my favorite because of how perfectly cooked it was. The Candele Macaroni was amazing because of the black truffle mixed with mature Parmesan cheese. Salmon from Scotland was so soft that we didn't even need a knife to cut it. They even used the lamb in two different ways, to create a carpaccio initially and then cook up a roasted saddle of lamb. Oh, and the Tomate Ancienne was somehow frozen inside despite obviously being fresh. The best thing about Epicure is that all these dishes are on their a la carte menu, so if you opted to skip the tasting menu you could still have a lot of these dishes. Oh, and for that cheese and dessert course at the end? They have so many cheeses on hand, and they offer three...but I'm sure if you requested more you could totally have more. After the main dessert, they offer chocolate and macarons. And if you REALLY wanted it, you could have every single chocolate and macaron they offer. If it wasn't for the fact that we were completely stuffed by the end of the meal, I may have taken them up on that. Service...well, I have no words. I mean, this is truly the pinnacle of service right? A place like this could make you feel like they are too good for you, but they don't do that here at all as everyone is super welcoming. Epicure has an army of waiters here and they are on it like a machine. Every little detail was attended to. Every request we had was fulfilled, including getting our menus signed and taking a kitchen tour. Even got to talk to the head chef for 10 minutes, which is how I found how they made a jelly out of red peppers and that the salmon was actually cooked in a sous vide. Hell, you couldn't even go to the bathroom without someone walking you there. I have been spoiled for service at fine dining establishments, but Epicure is on a level on its own. Ambience is pretty amazing. Even though the inside dining room looked amazing, we decided on sitting outside considering it was a nice summer night with a very late sunset. The garden area is a great place to have a nice dinner! Bathed in evening light. Even when it got darker, the lighting was perfect to keep the right atmosphere. There's three stars, and then there's three stars in Paris. A truly wondrous experience and unquestionably the best dinner I have ever had. Best part is that they do have an a la carte menu, so I can still come back and opt for something cheaper. Absolutely love Epicure!
Be the first to ReplyThis was one of the best restaurants I've been to.
After visiting various Michelin star restaurants the service and attentiveness we received and experienced at Epicure did not go unnoticed. The service staff were friendly and on it, paying attention to every little detail even the most minute one like the candle at the table going off. In addition, I must admit that the food was impeccable. The 8 course tasting menu was amazing and I enjoyed all but the cheeses (I generally don't like cheese). Beyond that, every single item we tasted was delicious and like a little slice of heaven with one of my favorites being the langoustines and salmon; hard to choose from the array of options really. An overall commendable treat if you're ever in Paris.
Be the first to ReplyWould I recommend this place? Absolutely! 5 stars in every
Would I recommend this place? Absolutely! 5 stars in every area and especially in service. The staff here cater to your very need. Honestly the staff to customer ratio is close to 1:1. The food was outstanding. Fresh, thoughtfully prepared without being too heavy. We had the tasting menu and by far the most memorable dishes were the caviar and the langoustine plates. The restaurant is in the Bristol Hotel so it's obviously going to be beautiful. There is only one seating. Not a bad thing because you never feel rushed. We were attended to by Philippe, Jeremy and Oisin. Absolutely charming and the best hosts we've had at a 3 Michelin starred establishment. Proves youth is not a barrier to success. Hope to revisit soon!
Be the first to ReplyL'Epicure represents the epitome of haute cuisine, evident
L'Epicure represents the epitome of haute cuisine, evident in its consistent retention of three Michelin stars for over a decade. Situated in Le Bistro, the restaurant offers an elegant and spacious dining space adorned with tasteful decor. The service is impeccable, creating an atmosphere that is both sincere and comfortable. The staff anticipates your needs, possesses deep knowledge of the dishes and ingredients, pays meticulous attention to detail, and maintains perfect timing, making you feel like royalty. However, the most crucial aspect is the phenomenal and truly memorable food. The menu features an array of remarkable dishes, each leaving a lasting impression. The Purple Sea Urchins exhibit a delightful combination of briny, creamy, and sweet flavors, with a layer of warm egg mousse, fresh uni roes, and sea urchin broth skillfully simmered in blanched shells. The Caviar from Sologne stands out with its buttery Ratte potato mousse smoked with haddock, accompanied by a buckwheat crisp stuffed with lemon and chives. It is an outstanding dish. The generously sized langoustine tail is gently cooked with lemon thyme and accompanied by an onion and mango condiment, presented in a flavorful broth infused with yuzu, orange, and coriander. The perfectly cooked shellfish boasts natural sweetness, but the highlight is the exquisitely harmonious sauce with a refreshing tanginess from the yuzu, enhancing the overall experience. The signature dish, "Candelle" Macaroni, encases a delightful blend of black truffle, artichoke, and foie gras within the pasta, topped with mature Parmesan cheese and served with a black truffle jus. The aroma of the black truffle, sourced from Vaucluse in the south of France, is captivating. Sea scallops follow, prepared with a luscious black truffle-infused butter, accompanied by shiitake and shimeji mushrooms delicately enhanced with vegetal moss, creating a complementary blend of flavors. "Poulet en Vessie," meaning "chicken cooked in bladder," presents a unique culinary experience. The chicken is enclosed within a pig's bladder, carefully simmered in chicken broth to achieve exceptional moistness and tenderness. The vin jaune wine sauce adds remarkable flavor to the perfectly cooked chicken. Before dessert, a fine selection of cheeses from a reputable affinuer is presented. Finally, the desserts crafted by skilled patissier Lauren Jeannin, featuring vanilla from Madagascar and chocolate from the Equator, are refreshing, fragrant, light, and elegant. Overall, Epicure represents the pinnacle of fine dining, where the combination of exceptional ingredients, masterful craftsmanship, and restrained creativity results in an extraordinary culinary journey.
Be the first to ReplyThe peak and epitome of haute cuisine.
There is a reason why L'Epicure retained its three stars for over 10 years. The finest food in the finest setting- situated in Le Bistro, the restaurant offers an elegant, spacious dining space with tasteful décor. Service was impeccable but felt sincere and comfortable. Anticipation of needs, knowledge of dishes and ingredients, attention to detail, timing... the staff makes you feel like a royal. Most important of all, the food is phenomenal and truly memorable. 1. Purple Sea Urchins: Briny, creamy, and sweet. A layer of warm egg mousse, fresh uni roes and sea urchin broth are simmered in blanched shells. Each spoon of creamy fluff is pure finesse. 2. Caviar from Sologne: Buttery Ratte potato mousse smoked with haddock with - buckwheat crisp stuffed with lemon and chives. Outstanding dish. 3. A generously sized langoustine tail was gently cooked using lemon thyme, accompanied by a condiment of onion and mango, and presented in a broth created from the flavorful claws of the shellfish. The broth was infused with yuzu and orange, along with a hint of coriander. The shellfish itself was cooked to perfection, boasting delightful natural sweetness. However, what truly stood out was the exquisitely harmonious sauce, expertly balanced with just the right amount of tanginess from the yuzu, which added a refreshing and harmonizing element to the dish. 4. "Candelle" Macaroni: The restaurant's signature dish- macaroni that encased a delectable blend of black truffle, artichoke, and foie gras, topped with mature Parmesan cheese and served alongside a black truffle jus. The pasta itself was delightful, while the black truffle, sourced from Vaucluse in the southern region of France, exuded a captivating fragrance. 5. Next served were sea scallops prepared with a luscious black truffle-infused butter, accompanied by shiitake and shimeji mushrooms delicately enhanced with vegetal moss. The scallops boasted a pleasant inherent sweetness, while the mushrooms provided a complementary and harmonious blend with the shellfish and the rich truffle butter. To me this dish did not stand out as much as the rest, just because of a personal preference of having scallops seared. 6. Poulet en Vessie: Translates into "chicken cooked in bladder". This was definitely something new for me and I was looking forward to trying this dish the most. To begin, the chicken is carefully enclosed within a pig's bladder, which has been inverted to prevent any unwanted mingling of flavors--after all, it is still a bladder. Then, the securely tied bladder is submerged in a chicken broth and gently simmered for approximately 40-60 minutes. This poaching method induces a steam-like effect within the bladder, causing it to inflate. As a result of this cooking technique, the chicken becomes exceptionally moist and tender, offering a delightful culinary experience. The chicken itself was very nicely cooked and had excellent flavor, and the sauce made with vin jaune wine was remarkable. 7. Fine Cheeses from cellar: Before dessert we had some cheese. The staff pushed out a cart with a fine selection of cheese from well-regarded affieneur. 8. Vanilla from Madagascar, Chocolate from Equator: Refreshing, fragrant. Light, but elegant. The skilled patissier Lauren Jeannin takes charge of the delectable desserts at Epicure. The reputation of three-star restaurants in Paris, including Epicure, is widely known for their exorbitant prices. This lavishness, coupled with their prime location, grants them the privilege and financial capacity to procure the finest ingredients available worldwide. Typically, the philosophy of a three-star chef in France is to utilize their culinary expertise to showcase these exquisite ingredients at their pinnacle. What truly distinguishes them is the ability to resist the temptation of pushing beyond that point.
Be the first to ReplySo, my wife and I save for years to finally go to Paris.
L'Epicure, Jules Vernes, La Maurice are the 3 restaurants we had planned. We also book tours and hotels. Sadly, my wife broke her leg on day two of our visit. Every tour, hotel and restaurant was supportive EXCEPT L'Epicure. They charged us a no show fee of $639 and quoted us their policy. Should you go to Paris, support the great restaurants we listed EXCEPT L'Epicure, unless you wish to be treated as a contract. No real customer service in their response to us. 3 Michelin stars run by greedy people who needed our $600 even though we cancelled as soon as we could, given our We are planning a return to Paris and will frequent those restaurants/events/tours that supported us Beware, I'm sure the food is good but there are many more restaurants who will treat you as a customer and appreciate you.
Be the first to ReplyOne of the best meals I've ever had.
Super worthy of its Michelin stars-- staff was attentive, food was creative, beautiful, and nuanced. Really yummy. Atmosphere was refined, yet cozy.Love love love-- would totally recommend.
Be the first to ReplyMy boyfriend and I had an amazing time.
Special thank you to Medhi who made our lunch so enjoyable and memorable.
Be the first to ReplyBeautiful restaurant, service was stellar, tasting menu was
Beautiful restaurant, service was stellar, tasting menu was truly memorable. Wine suggestions from the som/captains for the courses were spot on and paired beautifully with the dishes. Will come back for sure.
Be the first to ReplyThe 3star Michillen experience.
Service is 5+ stars, not only they are super friendly, our sommelier also has a great sense of humor same as some of the waiters. They are passionate about the french cuisine and proud of what they are serving to the customer. I really liked it. Food is no questionable delicious, pictures says it all. Appetizer comes with pre-appetizer on the house. All delicious. Highlight of the dinner for me is the caviar with mash potatoes, I didn't really like caviar as much until this time. It's heavenly. They also explained to me that the stone material looking spoon they gave for the caviar is used to prevent any silver/metal taste. Blue lobster is delicious as expected. Grilled lamb is a surprise to me as I don't usually eat lamb since I don't enjoy the gammy scent. This lamb is only delicious, no gammy flavor at all and at the same time it's not because they used any spice to cover the smell, just the lamb itself. Salmon is another dish I don't usually eat because I found it always a bit fishy, the salmon they serve here has none of the unpleasant smell to it. Desert were served with pre desert and after desert. I felt like it was another mini meal just for that. XD Warning, no price on the menu , be careful with your selections
Be the first to ReplyThe best meal we've ever had.
The attention to detail by the staff is unparalleled. The food was phenomenal. Every dish was creative, unexpected, just perfection. Worth the indulgence.
Be the first to ReplyWe had our first Michelin 3 Star experience here and it is
We had our first Michelin 3 Star experience here and it is nothing but perfection. Upon arrival we were greeted by the gracious host to our table. We even had a small table for wife's handbag which was a very nice detail many high end restaurants missed. The staff working there was friendly and easy going. Initially you might feel being treated as royalty but their friendliness would soon make you at ease.The presentation of the food and the service we received while there were all amazing. Food itself was a little underwhelming but as I always say in my review, taste of food is very subjective thus you should always make your own judgement. I think the experience itself is well worth the trouble of making reservation weeks in advance.I thought about going into more details into the service and food but felt lack of words to do then justice. If you haven't tried a Michelin 3 Star then this is definitely a good place to start.
Be the first to ReplySo I've been meaning to post about this since we
So I've been meaning to post about this since we experienced it. But I rarely had time going through France and traveling, but here it is. My wife and I had a chance to experience a 3 star Michelin resturant in Paris and it was the best food I've ever tasted. Some of which was not on menu but here is the 7 corse meal in order from top to bottom plus the palate cleanser at the end.So to be honest, we felt very uncomfortable in the beginning due to the fact that, they treat you like royalty, which is nice but makes you feel a little out of place if you're not used to it. But the service was... like a well oiled machine and honestly was beautiful to watch in motion. If our water or wine glass got even remotely half full it was topped off. I dropped my cell phone on accident and someone basically jumped on it before I could pick it up. An employee in training accidently bumped my wife's chair and got a stern talking to. Everything you had was remembered by the server, I ordered a glass of wine in the beginning and about 3 hours later asked for the first glass and the server instantly knew what wine it was and even wrote it down for me afterwards.The most important part of course is the food. I'll be real with you all, I almost cried twice eating this food and I'm not exaggerating at all. The caviar was my first time trying caviar and to be honest I wasn't expecting it to be so good, or warm for that matter. But it was so amazing that I really didn't want to share it, the potatoes were so creamy and played very with the caviar itself as well as having a sour dressing. This dish was amazing and I'm gonna take a long shot and say I won't be having a caviar this good for a long time.The Langoustine was very refreshing, you got a lemony tang to it that balanced well with the mango and lobster, the froth had a nice citrus touch to it as well which gave the dish a bright balance to the lobster. All in all this dish brought a lot of different citrus flavors on your palate that all played well with each other and the lobster.Candele Macaroni, let me start off by saying this is one of the dishes I teared up at, it was perfect. The duck was so amazingly cooked and tender and was a nice texture contrast to the grantinated Macaroni. It came with two sauces one of which being black truffle and the other was a yellow wine sauce that was absolutely brilliant. It's hard to describe this dish, everything comes together beautifully but if I ever have it again I won't waste my time dipping it in the truffle sauce and will just dive into the yellow wine sauce.Adour Salmon I made sure to try the salmon first before adding the peas and yellow pepper vinaigrette on top and it was basically like eating very good sashimi, not cooked much but very good with tandoori powder. The real magic came when adding the pea and vinaigrette, which just gave a nice light sweetness and acidity to the meal that was so good, they came back and added more onto my plate.Before they brought out the hen, they brought out a silver platter with silver chicken feet at the bottom holding the platter up and showed me the bladder which was still pressurized and inflated from cooking and we both got to touch it before they went back to prepare it. I absolutely am kicking myself for not recording it. This was the second dish from Epicure that almost brought me to tears, the most tender chicken I think I'll ever have in my life paired with the same yellow wine sauce from the Macaroni. The mushrooms and crayfish gave it more complex texture that paired nicely, but I'll be honest I just wanted that piece of chicken to just last forever. I don't think I'll ever forget this dish for the rest of my life.I'm going to add some misc picture after the spoons but in the end they asked us if we'd like coffee and macarons and told them we couldn't because we had to catch the train tomorrow to Bordeaux. They instead packed the macarons for us and gave use another full loaf of bread for the train ride in the am. Overall loved the experience and food and would eat at epicure again given the chance, after having a few glasses of wine I didn't feel out of place but instead admired how well the whole staff worked together and even slightly celebrated at the end with fit bumps after a 4 hour experience.
Be the first to ReplyWe did some research and found Epicure and we were excited
We did some research and found Epicure and we were excited to experience our first 3 Michelin star restaurant as part of our honeymoon. Upon entering we were immediately greeted in the lobby and escorted by a kind and gracious host that immediately seated my husband and I at our table. Two gentlemen simultaneously pulled out both chairs for us and we sat at a beautiful table overlooking the garden. Epicure provided the absolute best service experience I have ever received. The entire staff works in unison to anticipate your every need before you're even aware of it. They truly value every single detail from the linens, to the silverware etc. It truly is beautiful to witness the staff at work and it's like a lovely symphony. I could seriously go on about the immaculate service, but let's move on to the food. We were truly left speechless. My husband tried Eric Frechon's tasting menu and I opted with a first course and main entree as a pescatarian and my dietary restrictions. It was seriously the best meal of our lives as well as dining experience. The wine list can be very daunting as a California native with limited experience with French wines, but the sommelier was so helpful and his recommendations were superb. We didn't know what to expect going in and we were anticipating a sense of pretentiousness, but it was quite the opposite. The entire staff and team were so helpful and kind and were able to communicate with us in English since our French is so limited. I could seriously go on about our amazing experience but my husband and I truly want to thank the entire team for making our honeymoon dinner so special and a memory we will cherish forever. We will gladly return to París from California just to dine here again. Thank you!
Be the first to ReplyLocated in the beautiful Hotel Le Bristol, L'Epicure is the
Located in the beautiful Hotel Le Bristol, L'Epicure is the very definition of Parisian fine dining. This elegant restaurant elevates old classics while giving them a modern twist and delivering them with phenomenal service. Every single detail is exquisite, from the bread baked using the flour the restaurant made that morning, to the Baccarat butterfly on each table, to the plate designs. The tasting menu is outstanding, taking guests on a journey through France and surprising them with unique dishes such as the chicken cooked in a cows bladder. I was very impressed by the staff, who operate as a well-oiled machine making everything run perfectly. Thomas, our server, was particularly good and attentive. If you are only going to have one meal in Paris, this should be it.
Be the first to ReplyI just wasn't a big fan of this place- which makes me sad.
I wanted to love it. The dining room is beautiful and everyone was very nice. But I found the food to be too heavy - I realize French food is not known for light and healthy meals- but this was heavy in a way that my meat and potato loving midwest male friends would love- maybe it is just not for me. Even the bread was too heavy and I LOVE a basic french bread. France does bread better than anyone else in the world. It is an extremely expensive restaurant- which is ok if it is worth it- but this wasn't. At least to me. And some things were priced excessively just because they can do it- like my $40 glass of wine which was fine, but not worth that. I am in a wine club and have tasted many bottles in the $300-$700 range- so I feel like I am allowed to have that opinion. Also, they wouldn't let me take home the baccarat butterfly centerpiece at the table- they pointed out that there is a baccarat across the street and I can go buy one- but I guess I can't actually be mad about that. I think I just wanted to like some part of my dining experience. My favorite part of the experience was the adorable cat that lived in the lobby.
Be the first to ReplyPhenomenal.
From the service to the food, just beyond excellent. My fiancé and I go to Paris once a year, and this place is always on our list.
Be the first to ReplyOur visit to L'Epicure was a pleasant experience.
The service was good and food and drinks were good but not creative or memorable.
Be the first to ReplyThere are many reasons this has been triple Michelin for 10
There are many reasons this has been triple Michelin for 10 years. The Epicure staff went above and beyond to make our night special. From Emilie's warm welcome, to Clara's recommendations for our palates, the dinner was phenomenal. We loved all the touches that Thomas did for us as well. We visited from DC. The food was beyond perfection and the bread to go was a great way to end the evening. The stuffed macaroni, blue lobster and duck were our favorites, along with both the coconut and chocolate desserts.We look forward to returning with our family.
Be the first to ReplySome highlights of our visit to L'Epicure was the bread
Some highlights of our visit to L'Epicure was the bread (bacon, olive, and sun dried tomatoes), and the macarons + tea, and the service. The complimentary bread served in a little tin in the beginning was absolutely delicious. Wow. Honestly I will he dreaming about this bread! It was so good. Very buttery, very fluffy, and full of flavor. At the end of the meal we got complimentary macarons and sweets to go with our tea and coffee. For tea, I highly recommend the one with lime tree, rose, and lavender. It is so calming and fresh... almost like a fresh mint tea with added floral notes. The rest of the meal was delicious as well! But as expected for the price that we paid for. The set menu is a good option!
Be the first to ReplyI can write in detail about every wonderful aspect of
I can write in detail about every wonderful aspect of L'Epicure. But I would just be repeating every five star review here. Beautiful room. Fantastic food. Outstanding service. Just go and experience. Won't regret it.
Be the first to ReplyWe chose this place during our honeymoon trip to Paris.
We made an reservation for lunch. We tried the tasting menu. The service was pf high quality. Each and every course was delicious and the combination of flavors was perfect. I liked the oyster the best. It was the first I saw this combination which was amazing! Among the dessert, I liked the one with cocoa beans best. It was a wonderfully experience.
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