FEUILLE D’OR (HÔTEL L’ARCHIPEL)
A gourmet end, this Louis d'Offay! Referring to the patchouli of its planters, its Gold Leaf could only be a good table. Therefore, when one has a well-stocked wallet, one of the three most spacious establishments of Praslin can be found at night. His chef offers a tasty Franco-Creole assemblage, Parmesan genre, Parmesan-fried vegetables and tomato rougaille, bigarade braised and herbs, a thousand-sheet vanilla. Arroser, for example, a South African Chardonnay. The magic of the premises works, but for the non-residents of the hotel, the frustration of the afternoon's frustration, it is true that once there you have trouble leaving it.
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