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Restaurants & Bars 3

Bar Boulud

guttergourmet | May 13, 200801:28 PM

Had the charcuterie degustation-Lapin with carrot, zucchini and herbs-pure Provence; Tagine d'Agneau-pure Morocco; Compote de Joue de Boeuf-pure beef; Terrine de Poularde with tomato, cilantro, pepper, lemon relish-pure refreshment; Pate bourguinon-pure Burgundy. The housemade jambon together with some perfectly ripened epoisses, ossau-vielle and abbaye de citeau completed the picture. A glass of La Tour de Pomerol, isles flottantes and coupe glacee-pure heaven.

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