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Meet Genshin Impact’s Escoffier, the strict gourmet chef from Fontaine, and find out everything we know about her kit and ...
Escoffier is the upcoming 5-star Cryo character in Genshin Impact and she is an excellent Freeze support. Learn all about her ...
The Genshin Impact 5.6 update is speculated to go live on May 7, 2025, introducing two new playable characters to the game.
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Screen Rant on MSNI've Seen Genshin Impact 5.6 Leaks, & You'll Need To Be Careful With Escoffier's Elemental SkillPlayers can commit a terrible mistake with Escoffier’s Elemental Skill, according to Genshin Impact 5.6, which could cost ...
Who is Escoffier in Genshin Impact? As the owner of a popular restaurant, Escoffier is used to supporting other people as she cooks up various meals for her customers. This five-star Cryo ...
Escoffier is said to be an upcoming playable character in Genshin Impact, hailing from the Fontaine region. Rumors suggest she may be a 5-star Cryo unit who uses a Polearm as her weapon of choice.
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Game Rant on MSNGenshin Impact Version 5.6: Predicting Escoffier’s Place in the MetaGenshin Impact’s upcoming five-star Cryo character, Escoffier, could be a game-changer for Hydro and Cryo Freeze team ...
Escoffier is a 5-Star Cryo character who is likely being added to Genshin Impact during version 5.6. While Escoffier should feature as a boosted 5-Star character on her Banner in version 5.6 ...
Genshin Impact fans are excited for the version 5.6 leak detailing Escoffier's signature weapon, a 5-star Polearm with impressive stats and passive effects, making it highly beneficial for DPS and ...
Here is everything leaked about the upcoming 5.6 update of Genshin Impact, including banners, story details, and more.
Genshin Impact leak reveals new character, Escoffier, expected to join the roster with Cryo and Hydro abilities. Escoffier's team comp may revolve around triggering the Frozen elemental reaction ...
The next new Genshin Impact Fontaine character is Escoffier, and the chef will be a part of the next update in May 2025.
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