Description
Near the Longchamp racetrack, Jean-Louis Nomicos settled in this beautifully décorated Napoléon III style restaurant. Alain Ducasse's 'disciple' revamped the traditional cuisine and now creates excellent dishes such as risotto with squid in squid ink; bass marinated in lemon juice and hot pepper sauce cooked à la plancha; macaroni stuffed with foie gras and gingered pineapple for dessert. Décor, service and cellar are the stuff of dreams!