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Chef Guy Martin’s dramatic restaurant was one of the most exciting debuts of 2006. In the kitchen he’s installed his longtime deputy, Rémi Van Peteghem, whose contemporary dishes can be complex, verging on theatrical. Dining-room walls feature spotlit antique Baccarat carafes and video projections of fluffy white clouds or red and black lips. We loved: herb-crusted veal loin with long macaroni stuffed with cèpe mushrooms.

We Loved

Herb-crusted veal loin with long macaroni stuffed with cèpe mushrooms.

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