Cuisine:

• French

L'Escarbille Description:
On a quiet street stands a dwelling, formerly the Meudon-Bellevue train station, which has been renovated by Alberto Bali and sets the scene for this restaurant. You will be greeted by Annet Douysset, the wife of the chef as well as a seasoned sommelier. The décor features 1950's tiling and large orange, brown and violet sofas. The chef, Regis Douysset, worked at the Bristol, La Grande Cascade in Paris and IM Schiffchen. Now, in his own restaurant, he has designed a safe, short menu. In his 44 € menu, each course is a unique creation. Dishes included red mullet, vegetables à la Grecque with a coriander emulsion, potato gnocchi, shellfish and urchin ragout, breasts of pigeon, « confit » legs, « choux frisés », « Daurade royale », tartin of Jerusalem artichoke and chanterelles. The tiramisu with fine chicory jelly is a clear indicator of the passion and talent of this young chef. We particularly recommend the Chateauneuf-du-Pape de La Gardine Cuvée Marie Leoncie.


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