Le Cerf Restaurant

The chef: Carlo Crisci.

Specialties include: Beef and bacon strudel Arnad, in layers of lean and fat, coltsfoot stuffed with morels, mashed Ratte potatoes, meat glaze, garlic confit, foie gras stew and vegetables served on sealed glass jar to preserve the aromatic intensity, the mosaic of fresh cod and crab - triangles of practically raw fish, seafood stuffed and covered with sheets of leek - accompanying sorrel sauce.