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L'Etoile dining review

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Falling-off-the-bone chicken at L'Etoile is accented with a bouquet of haricot verts tied with a ribbon of carrot and tied again with a sliver of green onion.

Photo by Kelly Merritt/Correspondent

Falling-off-the-bone chicken at L'Etoile is accented with a bouquet of haricot verts tied with a ribbon of carrot and tied again with a sliver of green onion.

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  • Falling-off-the-bone chicken at L'Etoile is accented with a bouquet of haricot verts tied with a ribbon of carrot and tied again with a sliver of green onion.
  • L'Etoile husband-and-wife team Chef Marc-Jean and Trish Berruet have assembled a menu that reflects a passion for cuisine and the lineage of French food, passed down from generation to generation in their family.
  • Kelly Merritt Candlelight reflects off glassware and table settings set against the backdrop of furnishings, artwork and memorabilia owned by the family who opened L'Etoile, which is French for "The Star."
  • Kelly Merritt A foie gras appetizer is served sauteed with cranberry gastrique and truffle butter.
  • A tiny potato garnish on the Coq au Vin entree features an edible flower, another detail that makes the dish beautiful, as well as delicious.
  • Having a glass of Champagne in the bar at L'Etoile while you wait for your table makes the meal that awaits all the sweeter.
  • Kelly Merritt One of L'Etoile's signature dishes is souffle, and the banana souffle is a flavorful option.
  • Kelly Merritt While bread may seem like an afterthought among so many offerings, it's essential at L'Etoile for the many sauces served with featured dishes.

When it comes to French restaurants in Naples, L'Etoile is the le nouvel enfant on the block and dining there is to engage in a love affair with your food.

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