Lucas Carton
our comments
This 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
your comments review this restaurant
No readers reviews yet.
Why not be the first?
Click here to write your review.
You may also like these restaurants:
