To better understand the name of this eatery, we have to go to the south of France and more precisely in Occitania. This is where chef Paul-Arthur Berlan comes from.
In his original cultural language, this means “the plate”, L’Escudella was created in 2015 under the initiative of chef Jérôme Laurent and his associate Paul-Arthur Berlan who’s been a Top Chef France participant in 2011.
Together, the two chefs - working with Aurélien Faure, entrusted with the dinning room - imagined the restaurant menu, a cuisine modern, sophisticated and very esthetically pleasing. If at its debuts, L'Escudella was very into bistronomy, the restaurant is now on an upper level.
In terms of very fresh ingredients, chef Jérôme Laurent, a Maître-Restaurateur, leaves nothing to chance and chooses them thoroughly and prior to cook homemade dishes that change and evolve every week according to the suppliers, the seasons and the weather as well. Moreover, they mostly focus on short circuits.
In addition to a mouthwatering menu, the place aspires to well-being. Warm colors, incandescent lamps and wooden tables give the place a very beautiful modern and welcoming decoration. Plates adorn the walls of the restaurant where blue is the main color.
For lunch, in the week, L'Escudella provides a lunch set menu for a very affordable rate: 16 euros. It includes an appetizer, the dish of the day (for instance, duckling fillet and sate sauce served with semolina and dry fruits), and petits-fours. Unbeatable for the area in Paris 7th arrondissement, and a stone's throw from the pitches on rue de Breteuil.
The restaurant also provides a citrus fruit-based menu for 44 euros and a carte blanche menu in 5 courses for 55euros.
The menu includes tapas to share, especially for dinner or for a pre-dinner drink, to enoy along one of the 60 wine references produced in biodynamy that holds L'Escudella cellar.
But now, le'ts move on to the tasting, and especially about the appetizers enhanced by beautiful stagings. A perfect comté cheese and white truffle fritter.
Then, we have the starters. The crab ravioli are fresh and perfect. We cna't help ourselves but taste the pâté en croûte, the house's specialy that became the King's paté tourte for the Holidays.
For the mains, we choose fish once again and go for the beautiful sea scallops, perfectly cooked and bathing in their juice.
Finally, for desserts, the chef prepares an assortment of small homemade desserts including the unforgettable Paris-Carcassonne, the Paris-Brest pastry as revisited by a southern chef! It's simply exquisite with its extremely light and gourmet praline cream!
From starter to dessert, the meal is flawless. L'Escudella? A table you want to try no matter what!
43 Avenue de Ségur
75007 Paris 7
M° Saint-François Xavier