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Batard

berkleybabe | Jan 2, 201508:30 PM

Dinner there - long story short, one of the best meals I've ever had. With daughter and husband (there's a professional connection with the restaurant) - wonderful warm greeting, a starting cremant limoux.

Make your own three or four courses, ours included:
shortrib, fried pork terrine
Ocotopus pastrami
braised artichokes with barley broth and eiswien saboyon

Simplicity in itself with such clear, beautiful flavors.

Mains
Chicken schitzel with two sauces and cuke salad and potato salad
Duck breast with jus, potatoes, capers
Veal tamazinni - small version of veal wellington with sauce diablo with root vegs

Ever dish was elegant, simple and beyond delicious - this is cooking with finesse, intelligence and targeted soul.

Wine a great complement to the the food.

One of the top five meals I can remember

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