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Les Trois Salons

This elegant restaurant is ensconced in a mansion dating from 1699. Feast on a sauté of chanterelle mushrooms in a peppered cream sauce; monkfish, fragrant with saffron and lemon; a roast saddle of lamb, accompanied by a creamy polenta studded with fresh corn; and pomme en compote, a French rendition of an apple crisp, served with unctuous vanilla ice cream.

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From Travel + Leisure, Jan 2005

“Contemporary French food in a beautiful 17th-century mansion....” MORE>>

–Alan Brown, “The French Connection”

Last updated January 2005 lastArticle = 1/2005 and lastAward =