Cuisine:

• French

La Mère Brazier Description:
Philippe Bertrand maintains this legendary restaurant, polishing the copper, and proposes a bouchon cuisine that's smart, correct, and orthodox using the restaurant's recipes: quenelles au gratin, poached Bresse chicken "demi-deuil," Gaston Brazier calf kidneys. Drink Beaujolais, Côtes, or even good Burgundy to clink glasses in this famed establishment.


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