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Fodor's France 2014
Le Fleur de Sel
Le Fleur de Sel Review
A low-beamed 16th-century fisherman's house provides the cozy atmosphere for chef Vincent's Guyon's locally influenced cuisine, centered on the daily catch. The ambitious menu usually includes at least five different fish dishes—presented with artistic panache—along with plenty of grilled meats, like salt-marsh lamb or pigeon. For starters, the oyster ravioli with a butternut mousse and chestnut foam, draws raves; it might be followed by a delicately crusted salmon with leeks in an almond vinaigrette and fromage blanc. Three fixed-price menus ($$$–$$$$) assure a splendid meal on any budget. Be sure to save room for one of the masterful desserts or an informed cheese course.
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