Phillipe Excoffier

I claim classic dishes, temperament and French technique, simmered kitchen, cleverly relieved of sauces, a kitchen that loves all products, market products and seasonal guiding the development of my card. I work cooking, treats each product with its specificities. The butter is played sparingly to keep only its nutty aromas, flavors are enriched broths and sauces, nothing is lost to the water fungi that enriches a sauce. Any excuse to magnify tastes. My lobster casserole is a bisque with cognac, slightly saffron, accompanied by vegetables from the market. My smoked bass with fennel arrives in a small casserole dish in which he has captured all the flavors of the vegetable and fresh thyme. The artichoke barigoule welcomes a truffle grated tatin artichoke and truffle juice is creamy and tasty dishes ... Buildings by associations of flavors and textures vie subtlety and simplicity. Side desserts, millefeuille with berries shows the perfection of the foliation and the greedy softness of a cream with vanilla and Grand Marnier souffle, such as caramel, sweet is my signature to which nobody can resist!