L'Ecrin
Permanently Closed
Gourmet dining with personalized menus based on wine selection
Gourmet dining with personalized menus based on wine selection
"“A quest for the perfect blend” could be the motto of the luxurious Écrin located in the Hôtel de Crillon. Sommelier Xavier Thuizat and chef Boris Campanella have reversed their roles, overturning the traditional order of precedence in an unheard of, exciting approach: here the choice of wine determines that of the food! Each diner thus enjoys a personalised experience depending on the wines and number of courses selected. The range of combinations is staggering when you think of the 2,300-strong wine bin. This approach also demonstrates the unorthodoxy, technical agility and perfect harmony between the teams. The chef conjures up elegant dishes, overflowing in character which seek to mirror the wine’s bouquet as much as possible. A unique sensory experience in the finest traditions of French art de vivre." - Michelin Inspector
"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
"The grand Hôtel de Crillon stands proud on the Place de la Concorde. L’Écrin offers a unique experience with personalized menus based on your wine selection." - The MICHELIN Guide
"An exclusive nine-table jewel inside the Hôtel de Crillon, this restaurant promises a unique gourmet experience in a refined setting, where Head Sommelier Xavier Thuizat’s wine (or soft drink) selections are the starting point and Executive Chef Boris Campanella and Head Pastry Chef Matthieu Carlin, working in rare harmony, compose and improvise a single set menu in tandem. Their tailor-made cuisine is created to match the initial choices, thinking on their feet to devise dishes à la minute while maintaining a common thread from savoury to sweet with no break in flow. They taste everything together, exchange ideas, and even swap ingredients (if one is using figs, the other chooses another fruit) to avoid repetition, privileging emotion over technique and refusing to turn the meal into a competition. Portions are intentionally reduced and sugar dialed back so guests remain eager for dessert, and as a trio with the sommelier they explore a given ingredient and share the results, taking the made-to-measure concept farther than most restaurants." - The MICHELIN Guide
"The grand Hôtel de Crillon stands proud on the Place de la Concorde facing the Obélisque. Nestled within the hotel, amongst the delicate, refined and contemporary décor, lies L’Écrin. Captivating in look and moving away from conventional set menus, the restaurant instead offers a unique experience. Head Sommelier Xavier Thuizat advises diners as they choose their wines, before he and Chef Boris Campanella put their heads together to create the perfect pairing. The wines set the tone, as every personalised menu is individual and based on your wine selection." - The MICHELIN Guide