Cuisine:

• French

Le Clovis Description:
The très elegant décor in all its distinguished luxury was a cut above the cooking for a while, but François Rodolphe's modern cuisine has recently risen to a higher level with fritto scampi and mango and sweet lemon marinade, steamed sole and vegetable minestrone, lamb and vegetable tagine, and old rum baba. Extensive cellar; attentive service.


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