Restaurants Le Train Bleu

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This listed dining room – with vintage frescoes and big oak benches – exudes a pleasant air of expectation. Don’t expect cutting-edge cooking, but rather fine renderings of French classics. Lobster served on walnut oil-dressed salad leaves is a generous, beautifully prepared starter, as is the pistachio-studded saucisson de Lyon with a warm salad of small ratte potatoes. Mains of veal chop topped with a cap of cheese, and sandre (pike-perch) with a ‘risotto’ of crozettes are also pleasant. A few reasonably priced wines would be welcome.

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