Le Mesclun

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Lonely Planet review

The menu here titillates tastebuds: wild turbot baked in champagne with summer truffles and mushrooms; langoustine roasted in coriander-flavoured butter and spiced with tomato, courgette, olive and mango; or roast duck breast with spiced honey, a pear in red wine and a peach in olive oil. Dining is refined and artful.