Benoit
20 Rue St. Martin, 4th Arr.
Paris
As Featured In...
From Food & Wine, Feb 2006
“...he has reinvigorated the menu of cuisine bourgeoise: langue de veau lucullus (tender slices of tongue with foie gras); scallops paired with capers, crisp croutons and shards of lemon zest confit; tiny frog's legs with black trumpet mushrooms in a pool of cream....” MORE>>
Last updated February 2006 lastArticle = 2/2006 and lastAward =
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