Épicéa

25000 BESANÇON
12/20
 Gourmet Restaurant
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BOOK
2 PHOTOS
Chef
Camille Loridat
Cooking
French | Signature cuisine
Budget (€)
Indicative price per person (excl. drinks)
38 to 65

Gault&Millau's review 2026

Bastian and Camille Loridat have fine-tuned their concept, a bistronomic table in a rather Parisian style, taking the modern spirit of the capital to the far reaches of the country. It's a coherent genre and a rather well-executed experience, with natural materials, an open kitchen and a reduced number of covers, a contemporary cuisine that would benefit from a little more simplicity, in a €65 menu. Lacto-fermented turnip, elderberry jelly, kasha soufflé, lacto-fermented juice cream, ginger leaf oil, tarragon cream, burnt white asparagus, basil pesto, dried cherry tomato paste, Buddha hand paste, croutons, rose geranium foam, veal en croûte, roasted carrot and cream, jus de veau corsé à l'huile de figuier, chanterelles gelée au vinaigre, fennel confit, fresh and in vinegar, crémeux de lait, granité au géranium, menthe, graines aromatiques fraîches et tuiles de lait, une rhubarbe, compotée au sirop de lilas et romarin, crumble beurre salé, glace aux fleurs d'acacia, gelée au vinaigre de cidre et sirop d'acacia. The service is a little sloppy, but the presentation of the plates is pleasant.
LOCATION

LOCATION

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Address 11 Rue Claude Pouillet
25000 Besançon
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People
  • Camille Loridat
    Camille Loridat Chef
    Camille Loridat Camille Loridat Chef
  • Bastian Loridat
    Bastian Loridat Chef
    Bastian Loridat Bastian Loridat Chef