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Fodor's France 2014
This cozy little restaurant has soft-yellow walls, huge contemporary paintings, and different settings at every table. Chef Gilbert Guyon's traditional yet nouvelle menu is seasonal; local products are chosen by hand or come from the restaurant's garden. Try the buckwheat galette crêpe stuffed with egg and salmon; the fresh cod, mullet, or sole; the spiced filet of turbot with stuffed artichokes; the sautéed crawfish with buckwheat; or the pigeon roasted in apple liqueur with whipped potatoes and mushrooms. The homemade desserts, like the omelet norvégienne with warm chocolate and nougat ice cream in meringue, are delicious. Weekday menus are a bargain.
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