our commentsThis restaurant has a Belle Époque dining room warmed by mellow woodwork. Chef/owner Alain Senderens proposes a clever blend of his most celebrated creations---canard Apicius, foie gras de canard steamed in a cabbage leaf, red-mullet fillets with olives, lemon, and capers---as well as an ever-changing selection of creative new inventions. Inspired desserts include a flawless vanilla mille-feuille. The wine cellar continues to be legendary.
- March 2005
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