One of my favorites in Paris: DO NOT MISS SPRING Here are the details of our lunch Apetizer: Crème fraîche de Normandie, onions pickles, Banka Truit’eggs Fried black sausage form Pays basque, apple compote, mustard sauce with lime and cream Vegetable broth with leeks and smoked potatoes Starter: Maquereau Tataki, mustard shoots, dill, apple juice…
