Okay, so we are foodies and went to L’Ekrin driven almost entirely by its Michelin Star. Everything about the restaurant screams Michelin Star, service, atmosphere, wine list, various different tasting menus, prices (reliably expensive), and the stunning appearance of the food on the plate food Art at its best. Cannot faulty any of that ….. BUT really the chef needs to learn that none of that makes up for bland tasting food. Cleverly the very first amuse bouche they encourage you to eat is simply stunning, but from thereon almost every dish was missing any form of seasoning or even flavour. Lots of different textures and colour and light, but zero flavour and I mean zero. And then to finally...
A generous kitchen, but too scattered for me. It starts with bread, forgives the many breads, which we accompany first of all the oil of Provence - because the chef comes from Provence- then from butter - because we are in Savoy- is the illustration. Oil or butter? We took the truffle menu, truffles from everywhere, it's fun and entertaining, but it's not necessarily the dish. Very small room in the plant, apart from the truffle, not a touch of green! Mentioner Valhrona as the chocolate used is not as elegant, it is the least we can do. Heavy food, a little confused and clumsy.
Wonderful experience. We had the 4 course ‘Authentik’ menu reflecting regional cuisine as chosen by the chef. We also added the wine pairings designed to bring out the best of the flavors. In reality the menu was 6 7 courses with surprises and extras. Service was exceptional attentive, friendly but never intrusive.
A soft atmosphere emerges from this lovely place, we chose the UNIK Menu in 6 keys. From mouth to dessert I enjoyed every tasty bite. The promise is kept and the marriage between Provence and Savoy is a celebration for our taste buds!! We thank the Chef and his entire team for this unforgettable experience.
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wonderful experience. we had the 4-course menu “Authentic” with regional cuisine, as chosen by the chef. we also added the wee pairings designed to produce the best of the aromes. in fact was the menu 6-7 courses with surprises and extras. service was exceptionally attentive, friendly, but never intrusive.
Excellent establishment that has managed to surprise us with new flavours and the fierce atmosphere helps to spend an intimate moment in communion with the gustative emotions The staff is very attentive to our well being throughout our presence
Great food with local ingredients. One of the best dining experiences in Meribel Center. The corn bread with black truffles, and the veal with foie gras, one of the best dishes in the world
great eating with local ingredients. one of the best restaurants in meribel center. the maisbrot with black truffles and the calves with foie grass, one of the best dishes of the world
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Excellent sharing time around 4 dishes with wine agreement. A lot of attention on every detail, great experience for taste buds and eyes!
A pleasure! All right and really copyy. And a big thank you for having adapted the menu for the vegetarian person of our table.
La Poitrine De Volaille De Bresse Truffée Sous La Peau, Cuite En Cocotte Sur Du Foin De Nos Pâturages, La Cuisse En Boudin Truffé, Risotto De Crozets De Savoie Au Jus De Cuisson Et Minute De
L'omble Chevalier Des Lacs Alpins Saisi À La Flamme, Mousseline De Panais À L'huile De Café Salsifis, Carottes, Poireaux Confits, L'ensemble Dans Un Jus Au Sirop D'érable
Le Filet De Chevreuil D'alsace En Croûte De Poivre Vert De Penja, Sauce Poivrade Polenta Crémeuse Aux Cèpes Secs De La Cuillette, Blanc Et Vert De Blette Au Jus
L'oeuf De Poule Bio Presque Parfait En Écaille De Légumes D'hiver Crème De Choux Fleur, Sabayon Crémeux Au Yuzu Ponzu Et Caviar Baeri (Origine Utreya)
Tous Les Légumes En Chaud Froid Pour Une Cocotte D'herbes Céréales Et Légumineuses Du Pays Sault, Bûchettes De Vieux Comté Au Jambon De Savoie
La Truffe Noire Du Vaucluse En Croûte Ris De Veau Truffes Cèpes Réduction De Jus De Viande Vinaigré
La Châtaigne De Savoie En Soufflé Chaud, Crème Glacée Au Bailey's, Truffes Choco-Marron
Le Citron De Michel Bachès De L'arrière Pays Niçois, Comme En Enfance (Citron Givré
L'ekrin De Chocolat Pure Plantation, Dessert Signature Pour Le Kaila
