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Fodor's France 2014
Au Crocodile Review
At one of the temples of Alsatian-French haute cuisine, founded in the early 1800s, you get a real taste of old Alsace with a nouvelle spin. The grand salon is still aglow with skylights and a spectacular 19th-century mural showing the Strasbourgeoisie at a country fair; the wine list is extensive; and chef Philippe Bohrer, who formerly worked privately for French presidents Valéry Giscard d'Estaing and François Mitterrand, presents some of the most dazzling dishes around. Delights include foie gras with gingerbread and Gewurz relish, grilled turbot with Champagne sauce, and iced meringue with warm fruit and chocolate-praline mousse. Au Crocodile's name refers to a stuffed specimen brought back by a Strasbourg general from Napoléon's Egyptian campaign.
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