"You're not going to recognise La Flibuste, so much it has been redesigned, from the decor (modern chairs, glass wine cellar) to the cooking. The young chef, Eugénie Béziat, cooks up contemporary gourmet fare: slow - cooked egg with calamansi hollandaise sauce and lemon; monkfish stuffed with pistachio nuts, combava bark fumet. "
- MICHELIN guide inspectors
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