Bistronomic

When: Thu., Feb. 14 2013

Chef Martial Noguier offers a three-course prix fixe based on Escoffier recipes, with choices of cauliflower veloute or bouillabaisse, John Dory a la Dieppoise or beef tenderloin a la Berrichone, and crepes Suzette or pear Melba; a vegetarian menu is also available.

Price: $55

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