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Fodor's France 2014
Le Pré aux Clercs
Le Pré aux Clercs Review
This bright, beautiful Napoléon III–style restaurant is the perfect showcase for chef Jean-Pierre Billoux's golden touch, which can turn the lowliest farmyard chicken into a palate-plucking pièce de résistance—the roast volaille (chicken) de Bresse with perfect truffle purée is a case in point. Most house specialties are inventive, like the panfried sole enhanced by a light pomegranate sauce, or, to finish, a hazelnut Dacquoise with pecan ice cream. The welcome is always convivial, and the wine list features the region's best—though not necessarily best-known—winemakers. The lunch menu (including wine) is a startling introduction to modern Burgundian cuisine.
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