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L'Ecaille Restaurant Review: The green-and-blue dining room is charming, as is the welcome. You will find the same charm in the cuisine, which shows off Marc Tellier's knack for sauces. He uses this skill circumspectly to reveal the flavors of the fresh, high-quality seafood in dishes like scampi with thyme, red mullet tagine, Brouilly catfish with morel mushrooms, turbot béarnaise, and bouillabaisse. Diverse and well-presented wine list. Appealing set menu.