Bistro
Dominique Bouchet. To taste the cooking of one of the city's great chefs, you no longer need pay for the sumptuous backdrop once provided by the Hotel Crillon. Dominique Bouchet has left that world behind for an elegant bistro where contemporary art brightens cream-painted walls, and he seems all the happier for it. Refined French technique meets country-style cooking, as in snails with an olive tart, sautéed spinach and tomato fondue, or a chocolate éclair with black cherries and ice cream. Sometimes the dishes can get a touch too complicated, but the warm service makes up for it. A newly opened boutique-table d'hôte (single, shared table) allows you to taste Bouchet's cooking in an even more relaxed setting.
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