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20 Rue St. Martin, 4th Arr.
Paris
33-1/42-72-25-76

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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>>

– Jane Sigal Where to Go Next: Paris

Last updated February 2006

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