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Booked 1 times by Epicure Paris customers.
Ranked #10 in Paris's Best Restaurants.
😍 5/5 - The peak and epitome of haute cuisine.
By 👻 @Justin C., 06/15/2023 3:00 am
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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.
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