l'Ekrin Restaurant
A Michelin starred restaurant showcasing inventive cuisine in Meribel at Le Kaila Hotel
An elegant and warm atmosphere, refinement and rich black velvet mixed with gold tones and wood to warm the hearts and appetites.
The chef, Laurent Azoulay, showcases inventive cuisine, delicate and inspired with a fantastic wine menu to match. His philosophy is creativity, texture, revisiting products and bringing them up to date.
Laurent began his career at the Oustau of Baumanière, then worked for Alain Ducasse and Pierre Gagnaire and was a sous-chef at Jacques Chibois’s restaurant in La Bastide Saint-Antoine. He was the chef de cuisine of Les Trésomes in Annecy from 2002 for three years. As of 2013 he has been running this restaurant in Hotel Le Kaila for the winter, whilst in the summer months, he is based at his Montreux restaurant.
The dishes in this establishment from scallops seared with truffles to the Bresse smoked chicken and the langoustine from the Brittany coast are light, instinctive with fantastic texture variation.
Open from 19:00 to 22:00. Reservations are essential and can be made by contacting the restaurant directly.
