It seems as if the owners, two brothers Thibault and Amaury, both French trained chefs, wrote the book on genuine hospitality. Since 1994 this restaurant has graced Grand Case's restaurant row. The foie gras with sweet and sour mango is a delectable appetizer. You can choose one of the monster-size lobsters from the live lobster tank. The fisherman's platter in a lobster sauce served bouillabaise-style is a top seller as is the roasted duck breast in a sweet and sour sauce. This is French cuisine with Caribbean overtones.
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