Épicéa

25000 BESANÇON

12/20
Gourmet Restaurant

Chef Camille Loridat

Cooking French | Signature cuisine

Price Indicative price per person (excl. drinks)

29€ à 57€

Gault&Millau's review

12/20

Gourmet Restaurant In an alleyway close to the Pont Battant, this small room with its raw chic style, stone, fireplace, wood without tablecloths and fir-green velvet chairs, is a newcomer to Bisont. The two young chefs (Bastian and Camille Loridat) prepare just 3 dishes (two starters, one main course) for their 25 covers, detailed in two hidden menus, in 3 or 5 courses, adding the two desserts. The small team can thus manage this promising start, presenting a nice touch right from the first course, with the herb tartlet or the chickpea cream. The two chefs also take part in the service, with their accomplice Antoine, showing their commitment by talking about regional products and the sourdough bread of their baker (1904 to the present day), and their plates have care and taste: vegetal with lettuce, nettle coulis, creamy hazelnut butter and egg yolk crumble, Gascon pig in low temperature, pointed cabbage and rye sprouted with condiment juice. The culinary gesture is fairly simple, with a few marbles of piping brightening up the plate, but everything exudes modest sincerity and the desire to do well, right down to the gentle cook's dessert of rhubarb compote and woodruff ice cream. Cellar in the making, not yet refined, interesting choice of local beers.