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Epicure Restaurant Review: Decorated by Pierre-Yves Rochon in white tones with flowery curtains and golden candelabras, the dining room of Epicure overlooks a French formal garden featuring huge magnolias. Chef Éric Frechon uses only the freshest products of the best quality. He is a master at transforming crayfish, St. Jacques, sweetbreads and lamb in amazingly light dishes in which the tastes have not been altered. The pastry chef follows Frechon’s footsteps with coffee-infused ice cream with caramel sauce or roasted pear with chestnut parfait glacé. Stellar wine list and impeccable service suited to the image of the hotel.