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Hostellerie de Plaisance Restaurant Review: Up in the hills of the town, Philippe Etchebest offers honest cuisine in a beautiful stone house. His creative cuisine goes down very well in the classic, luminous décor. Some dishes to start off with include the eel and beef tartare amuse-bouche, the pig's feet and bouillon tartine. Within this quasi majestic setting on the ramparts, the chef prepares his poached egg at low temperature on a bed of flying fish eggs and wasabi, jabugo, plates of green asparaguses, truffle émulsion, his cubism of foie gras and smoked tuna with an Aquitaine caviar tartine. The remarkable sommelier praises the old vintages of bourgueil de Delisle-Boucard as his dear Saint Émilion, and serves a cellar certainly expensive but very sharpened a little everywhere, from Gardiès to Arena, from Muré to saumurs de la Fosse Sèche, bordeaux and burgundies being obviously irreproachable.