Boris Campanella and Matthieu Carlin, a Perfect Pairing
"L’Écrin is the jewel in the Hôtel de Crillon’s crown, an exclusive restaurant with just nine tables that promises a unique gourmet experience in a refined setting. Taking as a starting point the wines selected by Head Sommelier Xavier Thuizat, Executive Chef Boris Campanella and Head Pastry Chef Matthieu Carlin then, in tandem, compose and improvise a single set menu. Their bond is what makes a meal at this restaurant such a unique experience. Together, they serve up tailor-made cuisine to match the initial wine choices of their Sommelier." - The MICHELIN Guide
