Cuisine:

• French
• Bistro

L'Épi Dupin Description:
Well-deserved praise has been heaped on young François Pasteau's cooking. A pupil of some of the city's finer chefs, he proposes a menu that includes a rabbit pastilla and beet salad, a tuna filet and fried foie gras, and a rhubarb-crumble tartlet with verbena ice cream. Remember to book your table in advance.


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