"Since 2018, Virginie Basselot (formerly of the Parisian Saint James) is the conductor of the Negresco’s culinary score. Of Normandy origins, she goes straight to the essentials here with an inspired menu: tartar of sea bass and oysters, lemon cream and caviar from Sologne; lamb loin fillets au Vaudouvan, artichokes and herb gnocchi…"
- MICHELIN guide inspectors
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