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Monarque
406 Rue Saint-Jacques

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"First course, bison tartare, fresh and savoury, anchovies added a wonderful salty twist and cured egg yolk a rich sauce. Second course, seared foie gras and potato alla chitarra. Foie gras was just decadent, perfectly cooked and salted. Sweet and tangy sauce cuts the richness perfectly. Potato alla chitarra, wonderful bite to the potato, rich sauce..."

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