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In a welcoming atmosphere decorated with barbotine pitchers and first editions of the Michelin Red Guide, the Flaubert serves bistro cuisine that emphasizes the culinary traditions of Lyon, Savoy and Provence, regions that are dear to chef Rostang. Dishes like Challans Duck pâté en croûte, traditional duck foie gras, homemade pike quenelles and Bresse chicken feature on a menu that revisits the best of classic French cuisine.
Monday and Sunday.
