L'ekrin By Laurent Azoulay

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.

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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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An exceptional evening spent with my parents, the kitchen and the service were perfect, the chef’s kitchen was a unique journey from beginning to finish, the beautifully decorated table, a large listening team and little care. Whatever the best restaurant in my life, thank you very much!

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An exceptional place with a glass near the fireplace before the chef's dinner, just perfect! A trip to the country of subtlely mixed flavors, intertwined... The service was impeccable for a unique evening... Thanks and bravo to the leader of the whole team!

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A pleasure! All right and really copyy. And a big thank you for having adapted the menu for the vegetarian person of our table.

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