This dish was born twice, the first by the side of Michel Troisgros in Roanne, where we spent weeks developing…
We, in Mediterranean Sea, have also a sort of Hamo we call it Murène, it is not so popular, and historically t…
The Sawara fish is brined and dried a bit to concentrate it’s flesh. Then marinade for 24 hours with a mixed o…
Photography :Lionel Beccat Please refer the menu of one day in November 2019. *The menu may change day …
It’s an autumndesire, combine the fig and the cep for dessert. The cep by its nature has woody sides tha…
2019 August, the menu of one summer day at ESqUISSE *The menu may change day by day. MENU