This meal topped last nights. Very refined , sophistcated but user friendly with an edge of arrogance. Smoked Haddock wrapped around chicken livers, oyster three ways, en gelee' and warmed au gratin, and light as air mousse. Pike with endive ,ham , nougatine, and Boudin Noir with passion fruit! Dessert smoked milk! on top of Caramba caramel on ice cream . Great presentations, great flavor. The chef Bernaud Pinaud does a spectacular job, and hes a really nice guy.
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