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Campton Place

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From Food & Wine, May 2003

“Raised in Gascony and apprenticed at Paris's Taillevent, chef Laurent Manrique makes the most of the Californian cornucopia in dishes like fillet of sole with quenelles and pepper fondue. The decor just got a million-dollar redo this spring....” MORE>>

–Kate Sekules, “America's 50 Best Hotel Restaurants 2003”

Last updated May 2003 lastArticle = 5/2003 and lastAward =