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Newspaper Article
Paris: Spring Restaurant
2011
Overview
During a December visit, the multicourse menu -- ours included seven -- was an impressive journey through the early-winter market: poached sea bass served room temperature with a snappy vinaigrette, oysters and a cap of frizzled leeks; silky veal \"candy\" cooked sous-vide and sweetened with butter-poached heirloom beets; rich and crispy shredded veal breast confit, cut with orange.
Publisher
New York Times Company
Subject
