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Sweet and simple, this spot lures diners with its modern, inventive attitude and friendly service. New chef Patrice Bierg has brought renewed vigor to the "creative regional" cuisine that has been a staple of this bright and elegant venue. The menu is dependent on Bierg's daily trips to markets, so don't hesitate to try any of the fresh fish specials, such as the scallops with turnips, fennel, and chives in a Muscadet, orange, and vermouth bath, or other delights, such as the roasted and deboned, locally raised pigeon in a simple au jus sauce. A delicious lemon tart with yuzu meringue makes for a fitting and exotic finale.
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We saw London, we saw France and lots more.
Day 1 (9/18) Amsterdam
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