Le Jardin des Quatre Saisons
Le Jardin des Quatre Saisons Review
A good-value menu and superb fish dishes are the reasons for this restaurant's excellent reputation. Chef-owner Georges Bermond's house specialties—which change seasonally—include pot au feu (stew) of the sea and suprême de sandre (a freshwater fish cooked in wine). Though the traditional setting could use some spunk, the warm service and correcte (fair) bill make up for any old-fashioned ambience.
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