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Louis in the 9th; Mangeur's idea of a chef's soul on the plate.

John Talbott | Apr 28, 201508:46 AM

I've been twice to Louis in as many weeks and this chef, one Stephane Pitre, ex-Ritz London, Senderens here, really has a fabulous touch with food, with 26 covers he and his 3 compatriots in the open kitchen plus Madame in the front-room and a youngster (a son maybe) in training put out quite a show on both a 3-course for 32 and 6 courses for 48 E menus. Lamb so tender it melts in your mouth, beet soup like I've never had before and monkfish with a vinegar and ginger sauce.
Photos etc at

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