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Fodor's Paris 2014
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Without changing the vintage 1912 setting, superchef Alain Ducasse and Thierry de la Brosse of L'Ami Louis have subtly improved the menu here, with dishes such as marinated salmon, frogs' legs in a morel-mushroom cream sauce, and an outstanding cassoulet served in a cast-iron pot. Eric Azoug keeps the kitchen running smoothly, and the waiters are charm incarnate. It's a splurge to be here, so go all the way and top off your meal with the caramelized tarte tatin or a rum-doused baba.
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We saw London, we saw France and lots more.
Day 1 (9/18) Amsterdam
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· News & Features
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