Sunday night, November 22, 2009 This was an outstanding performance. It started with the warm greetings of Mario, the manager, and the attentive service of the staff. The seared quebec foie gras on maple-glazed apples and currant puree was unctuous, the flesh of the wild caribou and couscous pilaf with stilton profiteroles and horseradish melted in my mouth. My only... more
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