THIS RESTAURANT HAS CHANGED LOCATIONS Troisgros

THIS RESTAURANT HAS CHANGED LOCATIONS Troisgros Restaurant Review:

The true miracle of this restaurant is the consistency of the exceptional cuisine, the perfect technique that never turns into conventional classicism. Oysters with shallots is not an original dish, but Michel Troisgros invents a bewitching turnip sauce for them. The breading on the frogs' legs is perfumed with ginger, and they are fried "Japanese-style" with a superb mustard-flavored ice cream. The excellent squab en cocotte comes with a subtle sauce. The veal sweetbread escalope is simply magnificent. Wonderful cheese platter, with local goat cheeses, served with walnut-and-pistachio bread. Even the dessert cart is stunning, presented along with fruits, compotes, and the fabulous pastries. The wine list is an anthology tended by no fewer than four sommeliers, but it includes affordable bottles. Many wines served by the glass.