L'OUSTALET
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In this dark wood bistro, mirrors are the small retro side of the room. The map also has a retro side that allows us to eat as we did in the 1950 s. This is Mayonnaise egg, the campaign terrine, the Paris ham plate, the salad of various crudeties. How do I continue this good meal? Let's take Troyes's bullnut to the Norman sauce, the grilled, white-butter salmon. Appetite for dessert? We always want a piece of pie or a caramel cream. But there are also irresistible ice cuts, one of which is based on Malaga ice and coconut, with coulis and fresh fruit. A declination of the house, high in greedy.
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