Esquisse Restaurant, Chef Lionel Beccat

This time I really had fun!

This time I really had fun!

Superbe, Superbe and Superbe! An amazing dining experience based on Japanese ingredients used and played in a French Modern way.

Esquisse Restaurant

Champagne as aperitif, free flow of Panna Water (delicious water! One my favorite, kindly offered by the Chef).

Honestly I was not expecting to have such an exquisite dinner for such an acceptable price. I think I have this certain preconception as we sometimes seem to trust more famous personalities over lesser known ones, but lastly we get disappointed by the quality of the food.

Instead, this time Chef Lionel got accomplished (very well if I may say) the mission of mixing the Japanese and French culture in a creative and sumptuous manner.

Definitely to highlight the Hokkaido Crab with Mustard Mayonnaise and Fennel Oil: an easy and complex dish at the same time due to the difficult of matching so different flavors together. Surely an innovative and very welcomed surprise that was not in the menu.

This dinner will certainly stay in mind and will be a stepping stone for my next creations.
Special Thanks to Chef Beccat and i drop by again in the future to see whatā€™s new!

Browse my recipes to discover secrets behind some of my best masterpieces.