By returning to a culinary score that made his reputation, Christophe Le Fur once again confirms his consummate talent. He delves freely into his classical training to craft traditional recipes in which his inventive streak is harnessed to taste before all else: crunchy-melting Ancenis poultry with foie gras stock; biscuit of pike, black wheat crackers and ricotta, red wine sauce.
- MICHELIN guide inspectors
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