Thierry Faucher is still at the commands of L'Os à Moelle, where, in the early 2000s, he secured his position as one of the precursors of the bistronomie movement. Oysters and leeks in vinaigrette, calf's liver, swede mash with ginger, marrowbone, soup of the day... It's simple, delicious fare and truly enjoyable!
- MICHELIN guide inspectors
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