4 /5 benoit dugre: Im a bit torn after my last three experiences at LEscarbille, a restaurant that had accustomed us to a very high standard of quality, both in terms of cocktails and food. So, these last three visits have been disappointing for me and my guests: the food wasnt always well-seasoned, with questionable choices and somewhat inconsistent service. However, I have a lot of respect for the instructors who do their best and train our future restaurant managers – what I would like is for LEscarbille to raise its standards because they are capable of doing so. For example, I was served a duck breast with uncrispy skin; it was undercooked, so I didnt see how I could eat it, as I dont know anyone who eats uncooked chicken skin.
