• tell us what you think

• World
• Europe
• France
• Ile-de-France and Paris

Benoit

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>>

–Jane Sigal, “Where to Go Next: Paris”

Last updated February 2006 lastArticle = 2/2006 and lastAward =