Our team Chef David Grabowski worked for Le Santal and Ô Plongoir on Marigot's waterfront, before taking over the kitchen here at L'Escapade. Prices are in Euros. The menu and prices are subject to change. Amuse Bouche We always bring out an amuse bouche to start your meal. This is a tasty bit of tuna in a bit of foamed lobster bisque. We call it a cappuccino.