In the heart of Le Corbusier's Cité Radieuse, chef Jérôme Caprin turns out a convincing repertoire, anchored in Provence produce: for example, marine vol - au - vent with saffron, rockfish soup reduction, and roast meagre, puréed artichoke, beans and lemon. A delight for architecture enthusiasts... and everyone else.
- MICHELIN guide inspectors
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