Rémi Poulain inherited his passion for fine cuisine from his father, who introduced him to the world of top restaurants at an early age.

Chef de partie at Cyril Lignac's Quinzième, Prince de Galles and Relais d'Auteuil, he then moved on to sous chef at Laurent and Tour d'Argent. Building on his experience with top chefs, he took charge of the kitchen at Le Sinople in 2014, Le Caméléon in August 2015 and then Le Christine in July 2016.

Today, Rémi Poulain has retained his taste for rigor, refinement and unconditional respect for fresh produce for a bistronomic cuisine that he strives to showcase in his first restaurant L'Escudella.

A new nugget on the bistronomy scene, L'Escudella offers a cuisine based on carefully selected seasonal produce, precise cooking and punchy flavors. Everything here is homemade, including the chef's signature dish, pâté en croûte. On the menu: 3 or 4 starters, main courses and desserts that the chef displays and renews every month.

As for the cellar, L'Escudella offers a fine selection of quality wines and grands crus, with allocations from great estates such as Amiot Servelle.

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