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Chef Gilles Choukroun’s iconoclastic approach comes off a treat here in dishes such as foisgras crème brulée.
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Waiters race back and forth serving simple soups, meat and fish dishes. No bookings
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Italian specialities, such as veal with sage and strawberry soup, are served on a lovely patio in summer
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Hearty cooking, with pâtés, and sausages, all homemade.
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Top chef Alain Dutournier prepares subtle dishes such as venison in an almond crust.
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This beautiful 18th-century restaurant with two Michelin stars is hard to beat.
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More than 40 wines by the glass and good food.
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Everything you would expect from a Michelin-starred restaurant: great service, decor and cooking.
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This pretty restaurant fully deserves its growing popularity: the emphasis is on keeping you happy and well fed.
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The former Lucas Carton restaurant has renounced its Michelin stars but maintains its superb quality.
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Restaurant price categories
For a three-course meal for one with half a bottle of wine (or equivalent meal), taxes and charges included.
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