Ryo Nagahama, a Japanese chef who trained under Robuchon and Alléno, puts a new spin on bistro fare with a sense of precision and creativity. He is on point with delicious local produce, such as vegetables from a market gardener in Noyers, pork from Clavisy Farm and local trout. Remarkable list of Chablis (and other vintages).
- MICHELIN guide inspectors
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