Le Troquet Bistro – Albuquerque, New Mexico

Bistro Le Troquet on 3rd and Central

Pope Gregory the Great was a prolific writer canonized as a saint and recognized as a “doctor of the church.” Among musicians, singers, students and teachers, he is revered as a patron saint, a heavenly advocate who intercedes on their behalf. Among gluttons of the Middle Ages, however, the supreme pontiff was reviled. In his treatise Morals on the Book of Job, Pope Gregory essentially condemned them to Hell, a denouncement reflecting the strict austerity of the times. For gluttons, the unpardonable sin was in deriving too much pleasure from eating. Eating, or more precisely the pleasurable overindulgence in food, was viewed as an ungodly preoccupation with temporal and corporeal pleasures at the expense of spirituality.

Church leaders of the Middle Ages didn’t just denounce the derivation of pleasure from eating in a general sense. They listed five specific ways in which gluttony was a sin: eating too soon, eating too expensively, eating too much, eating too eagerly, eating too daintily and eating wildly. By Middle Age standards, many Americans are gluttons and would be condemned to an eternity in Hell for our enjoyment of food. Fortunately the provincial dogma regarding the enjoyment of food has been replaced by more “one dimensional” thinking that focuses on the sin of the inordinate desire to eat too much when there are needy going without food.

Very European Dining Room

In The Science of Sin, Dr. Simon Laham posited that “If Pope Gregory the Great had it right, the French are going straight to Hell.” It’s a declaration that doesn’t sit well with the French who in 2003 petitioned Pope John Paul II to remove gourmandise (gluttony in English) from the list of seven deadly sins. For the proud French, gourmandise reflects shared pleasure and generosity—sharing food as a social activity. Gourmandise respects moderation and portion control and is wholly contrary to the priggish conformity to propriety that describes gourmets. Rather than a cardinal vice, the French argue that gourmandise is a theological virtue.

Alas, it’s not a virtue practiced often or well (or maybe not at all) in America where lunches tend to be hurried gobble-and-go affairs spent more attuned to the latest cat video on YouTube than on what we’re eating or with whom we’re sharing our meal. Contrast that with the gourmandise experience—a leisurely, three course, two-hour lunch spent in conversation with friends. Gourmandise is more akin to a marathon while the American dining experience has devolved into a sprint.

Mushroom Soup

In Albuquerque, no one has been more instrumental in introducing the spirit of gourmandise or in providing fine French alternatives to the ubiquitous chile-laden cuisine that seems to define the city than chef Jean-Pierre Gozard. Chef Gozard started it all in 1975 with the launch of La Crepe Michel, a hugely popular restaurant that’s still going strong nearly four decades later. In 1979 he opened Le Marmiton, one of the four or five restaurants I’ve missed most from among all those which have closed since we returned to Albuquerque. From 1987 through 1995, Chef Gozard plied his talents in Casa Vieja, a Corrales landmark.

After leaving Casa Vieja, it looked for a while as if Albuquerque had seen the last of the über chef, but in 2008 he turned up at La Crepe Pierre, a highly regarded restaurant which eventually evolved into Chez Bob, another excellent French restaurant. By year’s end, Chef Gozard had launched Cafe Jean-Pierre, within easy walking distance of the Century 24 theater. At the close of 2015 and advent of the new year, Chef Gozard closed his eponymous restaurant to focus on Le Troquet Bistro on the intersection of 3rd and Gold in the downtown area.

Frog Legs

Le Troquet occupies the charming space which served as home to P’Tit Louis Bistro for years. Fashioned like a turn-of-the-century Parisian bistro, the art-deco ambiance includes hardwood floors and furnishings with masculine black accents bespeaking of period authenticity and precise craftsmanship which is also apparent in the artisan construction of the hand-crafted art nouveau bar and other decorous touches.  It’s a setting which just may inspire the spirit of gourmandise even among the most rushed diners.

The interior is cozy with fewer than a dozen tiny tables in personal space proximity to one another. The tables are obviously intended for dishes to be delivered in sequence, not for several dishes to be delivered at one time. Each table is adorned with linen tablecloths and napkins. A soundtrack featuring the soothing stylings of Edith Piaf and other French singers of decades past lend to a dining experience in which time seems to have stopped nearly a century ago

Jambon Beurre with Fruit

The menu is more timeless and surprisingly ambitious considering the relatively small and very intimate confines of the restaurant. One side of the two-page menu is dedicated to more informal “lunch-type” items. It lists soups, salads, hors d’oeuvres, sandwiches and quiches, warm plates and desserts. The other page lists nine dinner entrees and two appetizers. Those dinner entrees include several of the magnificent dishes which made Café Jean-Pierre one of Albuquerque’s finest restaurants of any genre. It’s a list of lavish deliciousness, each entrée making it impossible not to derive great pleasure from the indulgence of eating.

4 March 2016: Quite possibly the best soup on the menu is a soup du jour offering of cream of mushroom. If your benchmark for cream of mushroom comes from a red-labeled can, you’ll curse having wasted your life at your very first bite of Le Troquet’s soul-satisfying rendition. Rich, creamy and steaming hot, it is the essence of French comfort, replete with the flavor of heady, earthy mushrooms tinged with a nuanced hint of white wine. It’s the type of soup which will inspire diners to close their eyes and luxuriate in swoon-worthy deliciousness. Not surprisingly, this version is as good (if not better) than the cream of mushroom soup served at Café Jean-Pierre.

Veal Scallopine Normande

4 March 2016: With centuries of enmity between England and France, it stands to reason that name-calling would ensue as we learned during our three years in England. Whenever English citizens spoke of the French, the term “Frogs” was bandied about, the sobriquet “Frogs” apparently derived from the French propensity for enjoying frog legs. Frog legs are a delicacy not often found in restaurants across the Land of Enchantment, but Le Troquet has them. These mild-flavored gams are coated with a combination of garlic, herbs, fresh tomatoes and white wine…and no, they don’t taste like chicken (though there is a textural resemblance). Frog legs, in fact, don’t have much flavor at all. They’re rather bland and nondescript, hence the tendency for restaurants to sauce them or coat them in other ingredients.

4 March 2016: Though blessed with the wide availability of sandwiches dressed with every conceivable condiment, sometimes only the simplicity of a relatively unadorned sandwich will do. During our time in Europe, we were surprised at how much we enjoyed simple sandwiches constructed with no more than three or four ingredients. Nostalgia filled our hearts with every bite of the Jamon Beurre, a simple sandwich made with ham of Paris and butter on a baguette. That’s it! Three ingredients, no more. The rich creaminess of butter on a soft, moist baguette is the perfect repository for salty, savory, smoky ham. Though Dagwood might not appreciate its sparsity, we loved it.

Chicken Cordon Bleu

4 March 2016: While veal scallopini is a traditional Italian offering, French influences can be added to produce a superb dish you’d be proud to serve and even happier to eat. Le Troquet’s Veal Scallopini Normande will please the most discerning palates. Thin, delicate veal medallions of veal are lightly floured and sautéed then deglazed with apple brandy and served with roasted apples (ostensibly from the apple orchards of Normandy, for centuries producers of Europe’s best apples). The veal is so tender you can cut it with a fork and so good, it may be lust, another of the seven sins, you’ll experience as you consume it with wonton alacrity. The veal is served with sweet, tender carrots and fresh haricot verts. 

6 July 2016: My first experience with chicken cordon bleu was on a flight to London way back in 1979.  The quality of airplane food back then was probably on par with the quality of food at most high school cafeterias.  To say the dish didn’t impress me in the least is an understatement.  While chicken cordon bleu was all the rage in French restaurants across the fruited plain back then, I don’t recall ever ordering it at any restaurant.  That’s more than three decades of denying myself, all courtesy of a poor-performing airplane galley.  Had Chef Jean-Pierre catered for the airplane, I might today count chicken cordon bleu as one of my favorite French foods.  Le Troquet’s version, pulchritudinous poultry stuffed with ham and Gruyere cheese and topped with a sumptuous sauce made with caramelized onions, is easily the best I’ve had.  Considering a small sample size, that’s not saying much about chicken cordon bleu, so let’s qualify the degree of my affinity for the dish by declaring it’s now one of my favorite French dishes.

Beignets with Apricot Marmalade

4 March 2016: There are five desserts on the menu including the patisserie du jour (or pastry of the day). St. Gregory the Great would have frowned had he been presented with the option of beignets as he would certainly have succumbed to temptation. Four warm beignets heavily dusted with confectioners’ sugar and served with an apricot marmalade would have driven even Job to temptation. Surprisingly dense yet remarkably light, each beignet is a puffed-up piece of goodness. The apricot marmalade packs just enough of a fruity tang to serve as a foil for the beignets.

If it’s a sin to eat at Le Troquet Bistro where profound enjoyment is assured with every bite, Albuquerque has plenty of transgressors who prefer to think of themselves as enjoying the Lord’s bounty.

Le Troquet Bistro
228 Gold Avenue, S.W.
Albuquerque, New Mexico
(505) 508-1166
Facebook Page
LATEST VISIT: 6 July 2016
1st VISIT: 4 March 2016
# OF VISITS: 2
RATING: 23
COST: $$ – $$$
BEST BET: Mushroom Soup, Veal Scallopini Normande, Jambon Beurre, Beignets, Frog Legs

Le Troquet Menu, Reviews, Photos, Location and Info - Zomato

Chez Mamou – Santa Fe, New Mexico

Chez Mamou on Palace Avenue in Santa Fe

When she asked me to repeat the name of the French restaurant where we were dining one slightly breezy Sunday morning, I knew my clever bride had something in mind.  Relaying that we were dining at Chez (pronounced “shay”) Mamou, she retorted “are you sure it’s not called “Shame on you.”  That was her reaction to a server having deposited a stale, probably older than day-old baguette on our table.  She followed up with “no self-respecting French restaurant, especially one claiming to be a bakery would serve bread baked by Napoleon’s baker.”  Whether or not the fossilized (her term) bread was indicative of Chez Mamou’s daily performance, it was enough to rile my usually saintly patient wife.

By this point, she had already dissed the coffee, an Allegro Coffee blend, which she found entirely too strong and “more bitter than supporters of England wanting to remain in the European Union.”   (In the interest of full-disclosure, she finds coffee too strong if it can’t be “cured” by five or six packets of Splenda.”)  She would later repeat her “what’s the name of this restaurant” comment while eating some of the restaurant’s highly-touted pastries and croissants, reputedly baked by a master baker (and I won’t repeat how she twisted that term). That, my friends, is why she leaves the reviewing to me…and lest you think she’s nit-picky, the only time she’s ever compromised on her exceedingly high standards is when she said “yes” to me.

Dining Room at Chez Mamou

You should certainly set your expectations high when visiting a restaurant as highly touted as Chez Mamou.  Never mind that it earned rave reviews from both the Albuquerque Journal and Santa Fe Reporter, where it really earned its creds with me is from a Facebook post by Daniela Bouneou, erstwhile owner of the fabulous  Torinos @ Home.  When Daniela posts about a restaurant, you’re well advised to heed her recommendation.  Chez Mamou also earned a 3.5 rating (out of 4) from Yelp, 4.5 (out of 5) from Trip Advisor  and 3.9 (out of 5) from Zomato. Interspersed among mostly glowing comments in these three crowd-sourced review forums are a few opinions which would make excellent roast material.  At least our experience wasn’t an outlier.

Chez Mamou is one of several French restaurants serving the City Different, not really a surprise considering the long and storied history of French people in New Mexico.  Launched in 2012, its East Palace Avenue location is scant blocks away from the Santa Fe Plaza, but in ways it seems almost an ocean away…as far away as a Paris sidewalk cafe.  That’s especially true on a Santa Fe summer morning if you’re trying to escape the sweltering heat of Albuquerque as was the case during our inaugural visit.  A light, cool breeze and the courtyard’s sun-shielding shade transported us to a better time and place.  Had we known Chez Mamou was so pet-friendly, we might have brought our four-legged children Tim and The Dude.

Al Fresco Dining at its Finest

Weather-permitted, the courtyard is definitely preferred seating.  If the courtyard is full, there are a few tables preceding the front entrance that’ll give you a great view of the street activity.  The space which houses Chez Mamou is bisected into two halves, one occupied by Noëlla Jewelry Couture.  Decor is tasteful and homey.  Step up into the cafe and your eyes will immediately gravitate toward the pastry case with its colorful display of pastries, breads, croissant and other French baked delicacies.  Few display cases in New Mexico are as lovely.  You’ll want to order the chocolate croissants the minute you walk in or you risk the cafe running out entirely.

From among the baked goods we shared, the chocolate croissants stand out.  While no croissant will ever have enough chocolate to sate this chocoholic, the chocolate chunks on these beauties are strategically placed so that you’ll experience sweet and savory tastes in virtually every bite.  The croissants are buttery, light and flaky, but they’re served with a hard butter which is a challenge to spread.  Fortunately a housemade strawberry jam accompanied our croissants.  The jam, nearly pureed in texture, was very reminiscent of fresh strawberries plucked at their optimum ripeness, neither too sweet nor too tart.

Mussels Mamou

Where Chez Mamou really stands out is in the large variety of its menu, particularly its brunch offerings.  While many restaurants feature an abbreviated brunch menu usually short on lunch-type offerings, Chez Mamou’s brunch menu is staggering in its variety.  Like me, the cafe doesn’t believe 7:30 in the morning is too early for Frog Legs, Escargots, Fettuccini Carbonara or any number of sandwiches on a canvas of freshly baked bread.  If you’re more of a traditionalist, the menu also includes a number of omelets (made with eggs produced by local, happy, free-range, Nambe hens) as well as sweet and savory crepes and even a Croque Madame…all because sometimes you feel like breakfast and sometimes you feel like lunch.

In England, as in much of Northern Europe, mussels are so readily available and relatively inexpensive that they’re often dismissed as a poor man’s shellfish.  During our years in England, we enjoyed mussels by the bushel, but we never contemplated the possibility of incorporating New Mexico flavors (not that we had red or green chile readily available) into either the wine- or cream-based broths we regularly prepared.  Thankfully restaurants in New Mexico, regardless of genre, know their patrons practically expect a little red or green in virtually every menu, even on dessert items…and as we all know, chile improves the overall flavor of everything it touches.

Steak Frites

In an inspired example of France meets New Mexico, Chez Mamou offers an eponymous appetizer called Mussels Mamou which showcases the lively flavor of red chile paired with the incomparable flavor of applewood smoked bacon in a light wine sauce punctuated by shallots and parsley.  Although comprised of only a paltry six mussels, everyone knows that more than half of the enjoyment of mussels is in sopping up the broth with a good bread.  Because the bread we were provided lacked the dredging qualities of great broth sopping bread (hence my Kim’s dissatisfaction described above), we had to spoon up the broth instead.  While still good, the sensory–tactile, olfactory and taste–experiences were diminished somewhat.

Because she missed the French fries often served with mussels (who doesn’t love moules frites?), my Kim’s choice of entree was the Steak Frites, a flank steak served with a pile of French fries and assorted vegetables.  After recent encounters with sinewy, tough ribeye steaks, we were delighted to find the flank steak tender and absolutely delicious (in Kim’s estimation, better than a much more expensive steak at Ruth’s Chris).  Prepared and seasoned to her exacting specifications, it didn’t even need the delectable mushrooms in gravy (not quite duxelles style) though they, too, were mouth-watering.  So were the vegetables (carrots, broccoli, zucchini, cauliflower) which were so good even avowed vegetable-haters of all ages would enjoy them.  Alas, the frites were strictly out-of-a-bag quality, a far cry from the twice-fried frites we enjoyed in Europe and now in La Quiche Parisienne in Albuquerque.

Duck Confit

One of the more challenging decisions we faced during our inaugural visit was how to enjoy the duck which is prepared three different ways: duck confit, duck confit pasta and duck confit salad.  The duck confit (red wine demi glace over slowly cooked duck) served with fresh roasted tomato, seasonal vegetables and potatoes au gratin had me at au gratin, a potato dish served often at French restaurants bur almost nowhere else.  A layer of Gruyere blanketed the perfectly prepared potatoes, imparting a creamy texture, richness and saltiness.  As with the aforementioned mussels, the superb red wine demi glace beckoned for bread so as not to leave a single drop on the plate.  It was one of the best demi glace preparations we’ve had at any French restaurant in New Mexico.  The duck, too, was well prepared and nicely seasoned with dark meat qualities showcased in every bite.

As beautiful as the pastries under glass appeared to be, we must have ordered the wrong ones because their appearance was certainly deceiving.  Kim opted for the cherry tart, the most redeeming quality of which was that real, whole cherries were used, not some gloppy gelatinous mix.  Alas, the thickness and plenitude of the breading was off-putting.  Such was the case as well with the almond tart of my choosing.  Topped with almond slivers and walnut pieces, it would have been far more enjoyable had there not been so much breading.

Pastry Tray

As with virtually all restaurants we visit, our experience was a mix of good and not-so-good.  That’s not surprising.  What is surprising is the delta between the good and not-so-good.  Our entrees were outstanding, as good as prepared at any French restaurant in the Land of Enchantment, but the baked goods (save for croissants) were lacking.  It’s quite possible this was an anomaly, but it’ll take additional visits to know for sure.  That’s something this gastronome and his oft-fussy better-half are happy to do.

Chez Mamou
217 East Palace Avenue
Santa Fe, New Mexico
(505) 216-1845
Web Site | Facebook Page
LATEST VISIT: 26 June 2016
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Duck Confit, Steak Frites, Mussels Mamou

Chez Mamou French Cafe & Bakery Menu, Reviews, Photos, Location and Info - Zomato

Clafoutis – Santa Fe, New Mexico

Clafoutis French Bakery & Restaurant

According to the Oxford Dictionaries, you only need to know 10 words to understand 25-percent of what native [English] speakers say and write. You need to know 100 words to understand 50-percent of what native speakers say and write, and 1000 words to understand 75-percent of all the words used in common, everyday English. To understand 95-percent of the text used in blogs (even this one) and newspapers, you need a vocabulary of only 3,000 words. Considering the Oxford English Dictionary lists more than 171,000 words in current use (and another 47,000 obsolete words), knowing 3,000 words doesn’t sound very impressive.

Many years ago before my first trip to France, I took an inventory of how many French words I knew, arriving at somewhere near that magical number of 3,000. While knowing that many words in English would make me fairly conversant, knowing 3,000 words in French (from a language boasting of 100,000 words) certainly didn’t endow me with conversational fluency. Not even close! French orthography, the spelling and punctuation of the French language, comes easy for me compared to pronunciation. If you’ve ever seen the episode of Friends in which Joey Tribbiani attempted to speak French, you’ll know of what I speak.

Clafoutis on a very busy Saturday afternoon

While enjoying the relaxed ambiance and luxuriating in the intoxicating aromas of freshly roasted coffee at Clafoutis French Bakery and Restaurant in Santa Fe, my ears perked up upon hearing a Mexican server and Mexican busboy merrily greeting guests with “Bonjour Madam” or “Bonjour Monsieur” as appropriate. It brought to mind my own failed attempts at speaking French at a sidewalk café in Normandy lo those many years ago. In Spanish I asked the busboy how much French he could actually speak and smiling shyly, he admitted to not knowing more than a handful of words. That, however, was not the case with Samantha, our statuesque server.

Samantha, a Rutgers graduate who majored in theater and guided us through an exquisite meal, is conversant in both French and Italian. She even taught us how to pronounce Clafoutis, prompting Kim to chide me “I told you it wasn’t Claw Footies.” Kim did a much better job at reciprocating all the “merci beaucoups” and “sil vous plaits” than I did. Decades-old memories of speaking French like Aldo the Apache (the Brad Pitt character in Inglorious Basterds) had rendered me more than a bit bashful. Samantha, similar to most (but not all) servers in France, was very patient and kind, grateful that we would make the effort to engage her in French.

Duck Breast Salad

Named for a luscious French dessert made by baking fruit in a custard-like batter, Clafoutis could just as easily be named Déjà vu for the “haven’t I been here before” sensation you experience as you take your place in the long queue of guests waiting to for a table. More than any other French restaurant we’ve visited in New Mexico, Clafoutis looks, feels, smells and tastes like the French cafes of my travels to France. That’s not just my experience. Santa Fe’s scintillating four-time James Beard Award-winning author Cheryl Jamison describes Clafoutis as “pretty much like a mini-trip to France and, to me, that pretty much equals a trip to Shangri-La.”

On her 10Best column for USA Today, Billie Frank, one-half of the fabulous Santa Fe Travelers notes that this “bustling boulangerie/patisserie…will take you to Paris.” Or at least Paris meets Santa Fe. Clafoutis is located at the northern terminus of Guadalupe Street next door to a Land of Enchantment landmark, a LotaBurger. You’ll want to heed Billie’s advice: “Parking is a bit challenging here. Arrive at 7AM when they open or mid-morning after the early rush.” We arrived shortly before noon and faced the dual challenge of finding a place to park as well as having to stand in line behind a dozen or so equally ravenous diners. Those ravenous diners became rather long-faced when they were finally seated only to find the pastry case nearly empty and learning that the beignets (a Saturday morning special) had run out.

L’Assisette Francaise (The French Plate)

Because of close proximity seating, you can practically imbibe all the aromas and flavors of dishes being delivered to your neighbors. It exacerbates the challenge of deciding what to order. You’ll likely change your mind several times before deciding, but it’s probably impossible to make a bad choice. The lunch menu is organized into categories: les quiches, les salads, soup al’oignon (onion soup), les sandwiches, les bruschettes, les crepes and los croques (Croque Monsieur and Croque Madame). Entrees are spelled out in French with English translations immediately thereafter. Descriptions of each item are in English. Your server will recite the specials of the day.

If the daily special is the duck salad, shout your order if you have to, just don’t miss out on one of the best salads you’ll have. This entree features a generous number of duck breast medallions seared to a lovely pinkish hue in the middle with a slightly caramelized crust on the outside. With a fatty (but not greasy) richness, moistness and tenderness, the duck may be the star of this stunning dish, but it’s got an excellent supporting cast: juicy and tart grapefruit slices, walnut halves, fresh greens and a light drizzling of Dijonnaise dressing. The Dijonnaise leans much more toward mustardy qualities than it does mayonnaise. That’s a good thing for those of us who appreciate lively flavors.

Sandwich Prosciutto

In the spirit and tradition of the Charcuterie, Clafoutis offers an L’Assiette (French plate) brimming with cornichons, ham, prosciutto, hard salami, pearl onions, cheese, mixed green salad, butter and brie. It’s nearly everything the French version of Dagwood would want on a sandwich. Indeed, if you are inclined to pile onto the accompanying sliced baguette, you could have several beautiful sandwiches. Alternatively, you could savor each and every morsel of these French “cold cuts” sans pain (bread). For palate cleanser in between meats and cheeses, don’t use the cornichons, delightful little French baby “pickles,” with a zesty, tangy snap. Instead delight in the simplicity of French butter on baguette slices. We often crossed the English channel just to pick up bread, butter, cheese and wine. Clafoutis reminded us how thoroughly enjoyable those experiences were.

There are a number of superb options on the sandwich menu. Unlike their American counterparts, most sandwiches in Europe don’t tend to be adorned with so many ingredients piled on that you lose a sense of what it is you’re enjoying. Sandwiches at Clafoutis tend to have no more than a few ingredients, including lettuce and tomatoes. As with the bakery-fresh sandwiches we enjoyed in Europe, butter and not mayo or mustard, is the preferred condiment on several of the sandwiches. The Sandwiche au Prosciutto (prosciutto, butter, tomatoes and lettuce) is an exemplar of why butter is sometimes better than say, mustard. The saltiness of the prosciutto and the tanginess of mustard would cancel one another out. The fresh, creamy butter allows the prosciutto to shine. Sometimes it’s the simple touches that work best.

Nutella Crepe with Ice Cream and French Jams

Savory and dessert crepes are offered all day long as are the large house waffles. For us there is no better crepe than one topped or stuffed with Nutella then heaped with a scoop or two of ice cream. That’s how we ordered our crepe at Clafoutis though we also asked for jam which, thankfully was presented on the side in tiny jars we took home. It took one bit for both of us to proclaim these the best crepes we’ve had on this side of the pond. Thankfully we were given spoons with which enjoy the crepes because stabbing someone with a spoon isn’t as painful and we both wanted the last morsel of that crepe.

Julia Child once said “In France, cooking is a serious art form and a national sport.” Be that the case, Clafoutis is a gold medal winner, an absolutely wonderful piece of French heaven meeting enchantment in New Mexico.

Clafoutis
402 Guadalupe Street
Santa Fe, New Mexico
(505) 988-4809
Facebook Page
LATEST VISIT: 13 February 2016
# OF VISITS: 1
RATING: N/R
COST: $$ – $$$
BEST BET: Nutella Crepe with Ice Cream and French Jams, Sandwich Prosciutto, Duck Breast Salad, L’Assisette Francaise

Clafoutis Menu, Reviews, Photos, Location and Info - Zomato

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