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Plats signatures Recettes

• Assorted root vegetables seasoned with aromatic and spiced oils
• Spider crab in jellied juices, cream of fennel
• Lightly-cooked ventrèche of tuna, “niçoise”, spicy sauce
• Aiguillettes of roast beef, macaroni gratin with parmesan, herb and bone marrow jus
• Hot soufflé with lemongrass, ginger ice cream

Coming soon

The dishes - Photo les plats
 
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