Franck Charpentier, a chef who has worked at a number of Michelin - starred restaurants, is at the helm of this place on one bank of the Marne. He has devised a simple menu centred on regional produce with precise and convincing dishes. Soft - boiled egg from Ferme de la Marche, duckling from Ferme de Dagny, and meagre browned in Bordier butter...
- MICHELIN guide inspectors
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