Kericos Loutas

Kericos Loutas, Executive Chef – L’Escargot Carmel

mbrw_chef-Loutas-LEscargotOriginally founded in 1958 by Yvan Nopert and his family, Chef – Owner Kericos Loutas carries on the traditions of superb Country French Cusine and personalized friendly service. A local favorite for casual fine dinning in a romantic atmosphere, L’Escargot offers visitors an alternative to the “tourist experience”. The menu changes frequently, as do the specials. A three-course prix fixed Bistro Menu is offered nightly.

Each night Chef Loutas prepares two or three special dishes in addition to the regular menu. The range of selections include: Frog’s Legs, Stuffed Quail, Braised Lamb Shank, Bouillabaisse, Elk Loin with Foie Gras and Truffle Risotto, Monterey Bay Abalone, Fresh Local Salmon (in season), Rabbit Fricessee, and many more. To inquire nightly offering, call ahead.

Page last updated on September 16, 2011 at 5:34 pm