(…) others have chosen to preserve long-held traditions and at L’Escargot, customers come first and foremost to taste the dishes that have been on offer for almost a century.
“Initially, I told myself that we had to adapt. Adapting means offering new flavours, so I changed my mind,” says the restaurant’s CEO Brian Clivaz.
He believes that above all French cuisine is a highly constructed and precise method that takes time and feels he has no choice but to embrace his heritage – especially as his clientele strongly comprises French customers. “We want to be known as a bastion of French cuisine,” he says. (…)