This Nancy institution – opened 60 years ago – has begun a new chapter, with a full refurbishment, from the dining area to the kitchens. The decor is chic and contemporary, in chocolate tones and pale wood. The fine fish and seafood cooking – such as the line - caught sole browned in butter, and the frog's legs sautéed in fresh herbs – is a joy.
- MICHELIN guide inspectors
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