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db Bistro Moderne

Daniel Boulud’s easy-going temple of rustic French cooking with an American twist

This plush haven of the famed chef’s culinary empire comprises three separate dining rooms (ask for the Persimmon room with deep sofas and saffron-coloured walls) and a 5m glass-enclosed wine cellar. Sip a Mexican Fig made with tequila and fig preserves before feasting on brawny, farmhouse dishes like bœuf bourguignon and coq au vin or seasonal items like the ricotta cavatelli made with pumpkin, almond, smoked bacon and sage. The warm homemade madeleine cookies for dessert are a must.

 

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