L'Escargot — Restaurant in Cancún

By far it's the warmest dining experience that we had in Cancun for years. To adhere with best French traditions, the owner and chef CAROLINA BELLIZZIA personally greated us hinting for the daily reccomendtions. Just 6 month ago we were in Paris having fresh French dining experience. With confidence we acclaim this is Paris in Cancun. The authentic food and romantic atmosphere lured us into sweet recollections.

This evening, we acquainted with the visitors who are all time regulars. No wonder. It's easy to fall in love with this warm and unique place. This family restaurant greatly stands out from typical local Fiesta by its ambiance and romantic atmosphere.

We've ordered most of the French classics on the menu. After 6 month of Mexican food diet the taste the taste of French cuisine blowed my taste buds. The cooking deserves the highest French authenticity appraisal. Its rich in tasre and filling. Travelling in Cancun for 15 years, this restaurant EXCEEDED OUR EXPECTATIONS. We're definitely coming back.

RECCOMENDTIONS: Escargot (Snails) Magret de Cunard (Duck breast) Foie Gras (Goose liver...

Wife and I ate here in late October 2024. The steaks are the star of the show. Wife’s filet was cooked perfectly (medium rare). My house special medallions were cooked perfectly as well (medium). We started with French onion soup for the wife and a house salad for me. The flavoring of the dishes are not overdone (not salty) to taste the food itself; subtle but with flavor. The portions were large compared to other French restaurants. I was hungry going in but I could not finish my dish (which is a rare occurrence)! We finished with the crème brûlée. It was a little different than typical USA version (this was more runny) but the flavor was good. The service was very good. The atmosphere is tiny boutique French restaurant. The price was around $100us with one glass of wine, soup, salad, two entrees, and one dessert (around 1/2 price for comparable restaurant in USA). I’d giver it a...

Asking 3 times to see the chef because of the béarnaise sauce wasn't the one expecting. It was more cold butter with estragon with no flavor. Check on the picture the spoonful standed alone. When the chef leave her friends table after I finished my plate and tell me: you don't like the sauce, but I do it in the right way so I asked for explain me how she did it in particular the hollandaise sauce. Her rude answer: there's not at all hollandaise sauce in a béarnaise sauce. Sorry but I'm a French chef and you have to go back in your cooking book or culinary School . béarnaise sauce is a derivative sauce of hollandaise as Auguste Escoffier had invotored. Be humble you...