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Maison Rostang Restaurant Review: Michel Rostang’s restaurant has the look and feel of a private mansion divided into two intimate wood-paneled dining rooms, decorated with collections of statuettes. Rostang learned the skills to prepare “the cuisine he adores” at Lasserre and Lucas Carton, two landmark Paris restaurants, where he apprenticed in the sixties. He has stepped down recently in favor of his stalwart since 2008, Nicolas Beaumann. The latter is now in charge of the stoves, where he prepares the signature dishes of Rostang along with new recipes. Thus endures the famous sandwich, consisting of thick slices of black truffle infusing the bread spread with salted butter, heated in a slow combustion stove. The Mieral blood sauce duckling is also not to be missed: brought to the table hardly roasted, it is carved and coated with a sauce made from the reduction of the carcass with red wine, thickened with the duckling’s blood and foie gras. The legs, grilled, are served on the side. In this temple of the French traditional cuisine, you can rightly expect the service to be perfect and the wine list impressive. Chief sommelier Alain Ronzatti, who heads a cave with collector bottles, is at ease when pairing wine with the meal. As for the pastry chef, Adrien Bozzolo, he will surprise you with cigar-shaped biscuits stuffed with brandy mousseline and sided by Marsala ice cream. Michel Rostang has been around opening restaurants in Santa Monica (California) and in the Antilles in Anguilla, but is acting now as a consultant. His Parisian bistros --- Dessirier, Bistrot d’à Côté Flaubert, Jarasse, Café des Abattoirs and L’Absinthe --- attract a large clientele who can appreciate Rostang style at a more affordable price.