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Au Crocodile
This superb restaurant, named after a stuffed toothy critter (now suspended over the foyer) brought back from Egypt by an aide-de-camp of one of Napoleon's generals, has the hushed solemnity of a true temple of French gastronomy. Elegant down to the tiniest detail, it serves up all-out gastronomique indulgence. Specialities include foie de canard cuit en croûte de sel (duck liver cooked in a crust of salt crystals; around €55 ).
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