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Fodor's France 2014
Le Bistroquet Review
Everything here is authentic, from the splendid Belle Époque decor to the rustic homemade cuisine. The two- and three-course dinner menus offer a choice of brasserie classics, including homemade pâté, homemade blood sausage brochettes, and a crack at the infamous, local delicacy: a homemade AAAAA andouillette sausage—the acronym stands for Association Amicale des Amateurs d'Andouillette Authentique (Amicable Association of Lovers of Authentic Andouillette), a very select designation. Although andouillette (made with pork intestines) is an acquired taste, it's one well worth acquiring, and is made especially well here. Desserts are equally imposing, including the all-you-can-eat chocolate mousse.
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