Apicius
our comments
Apicius boasts a lavishly flower-decked dining room with high-stepping cuisine. Chef Jean-Pierre Vigato creations include: a pepper-coated foie gras, roasted whole, finished off with a paraph of cocoa sauce; a midriff of turbot, served on the bone like a prime rib, highlighted with jus de viande, incensed with a hint of Balsamic vinegar and crowned with a few potatoes à la coppa. The ideas are endless: frothy lemon butters, horeseradish confit, visionary desserts---tout-chocolat, blanc-manger with orgeat syrup. His daily inspirations can be sampled through the half-dozen different starters and entrées each day. The eclectic sommelier has a mixture of great Bordeaux and Burgundies sparked with surprising treasures from lesser known growers.- March 2005
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