I am always impressed with the skillful finesse of Chef Pascal whether it's his preparation of duck confit or the baked Alaska, all is magnificent.
AAA Inspector Notes
Chef Pascal Oudin puts his own twist on French cuisine in this cozy bistro-like setting. A multi-award winning restaurant for many decades the chef-owner has been winning awards both here and abroad. The menu offers such favorites as steak tartare, brook trout, Australian rack of lamb, diver sea scallops with beef short rib and wild salmon. The twice-baked Gruyère cheese soufflé is incredibly delicious. A variety of desserts including baked Alaska are tempting. No lunch is served on Saturday.
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