Anne - Sophie Pic's Parisian restaurant stands a stone's throw from the Louvre. A fine understanding of flavours, a precise touch and the ability to bring together unexpected ingredients are the hallmarks of the Valence - born chef: berlingots à la fondue fribourgeoise in a foamy Sansho pepper broth, and tourteau de casier (crab) served on a delicate mandarin jelly.
- MICHELIN guide inspectors
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