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Brasserie with a chef who values the producers and the soil with his traditional slates
Generosity is the common thread running through the Le France brasserie, whose head chef likes to propose traditional slates in which producers and the terroir naturally find their place. He passionately selects fresh fish, charcuterie and local meats - such as 400-gram prime rib, whole duck breast and duck confit - to create tasty, generous plates. A love of good produce is also evident in the menu of homemade desserts: tiramisu, iced nougat, strawberry...
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Members' reviews on BRASSERIE LE FRANCE
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