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with Fresh Herbs, Shallots and Mustard Vinaigrette
with Black Truffle Vinaigrette and Parmigiano Reggiano
with Bacon, Frisée, Sherry Vinaigrette
with Pastis, Saffron, Tarragon, Piment d’Espelette
with Mango, Celery, Piquillo Coulis, Chive Oil
with Fava Beans, Pistou and Pine Nuts
with Fig Jam, Sautéed Pears, and Banyuls
with Black Trumpets, Snap Peas, Spring Garlic Emulsion
with Dijon Mustard, Capers, Shallots, Garlic, Toast Points
with Ratatouille, Lavender Salt
served with Cornichons, Mustard and Pain de Campagne
with “Bouillabaisse Fumet”, La Ratte Potatoes, Clams, Calamari, Rouille
with Citrus Mélange, Orange Braised Fennel, Opal Basil
with Leek Ribbons, Black Truffles, and Sel Gris
with Sauce Béarnaise and Frites
with Spring Vegetables, Pistou Potato Puree, and Lemon Scented Jus
with Market Vegetables, Rosemary Oil
with Cèpes, Potato & Fennel Dauphinois, Foie Gras & Black Truffle Emulsion
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