Papillions was developed to present food in its finest form. Fresh, expertly prepared bounty from the Skagit Valley marries well with the tastes of the region's demands. John Eric Delourme conceived Papillions after owning his own restaurant and working in some of Europe's and the Northwest's finest. He received training at the Royal Academy of Culinary Arts' in Stockholm and received his Chefs degree from the Culinary Institute in Norway. He will readily tell you that his internship with Master Hermann Hager in Europe, was the pivotal point of his education. John and his staff's creative culinary skills produce classic, simple and flavorful fare using quality seasonal and regional ingredients. "You're only as good as your last plate," is a quote John Eric has carried with him, a philosophy that epitomizes his values in staying "fresh" in his business. John's business, Papillions, specializes in fine, premium desserts and creative cooking.