Address in Paris offering oysters, fish, meats, inventive dishes, and desserts.
L'Alcazar has been given a facelift: tropical plants nearly from floor to ceiling, marble and golden tables, crockery hunted here and there and a new, chic bistro menu where you can treat yourselves with oysters from Marennes-Oléron and a sea bass ceviche, grapefruit, Granny Smith or tartare of Hugo Desnoyer suckling calf, caviar osciètre as a starter. The dishes keep up with the chef's invention: supreme of free-range poultry from Gers roasted with chanterelles, Red Label Scotland's salmon tataki with smoked salt, ginger and cucumber or pan-fried duck foie gras with citruses and arugula… The same with the desserts. A little expensive but very good!
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