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L'Embrun
Modern French
Guillaume Pape, a Top Chef alumnus, runs this Michelin-starred modern restaurant out of an open kitchen where diners can watch him work. The cooking is rooted in Breton terroir, with seasonal ingredients doing the heavy lifting. The room is sleek and contemporary, the kind of place where the food is clearly the point rather than the decor. A rice pudding mousse that has become something of a signature suggests the kitchen takes dessert as seriously as everything before it.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Flambéed pollack
“His creations include flambéed pollack with a Champagne sauce, served with butternut ravioli and shellfish.”
Michelin Guide -
Douceur de Lait
“For dessert, his iconic "Douceur de Lait" is a tempting rice pudding mousse with dulce de leche, vanilla ice cream and milk opaline.”
Michelin Guide
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