Bar et B?uf

Description:

• This restaurant is one of the many jewels in the crown of superchef Alain Ducasse, who is, according to many critics, both a culinary genius and the orchestrator of an upscale international assembly line. Gael Greene has referred to him as "Robo-Chef," and a small number of increasingly vocal critics complain about "franchise sprawl." You can still get a genuinely good meal here, even if none of it is prepared or even supervised by Ducasse. Bar et Boeuf is an upscale Gallic reinvention of a surf-and-turf restaurant. The only fish here is sea bass (bar), and the beef is perhaps the most cosseted and fussed-over meat in France. Examples include filets of sea bass with citrus marmalade and an assortment of species of braised celery; filet steak with Sicilian herbs; beef Wellington; and beef with a sauté of taggiasche (Italian) olives and wine glaze, served with fried spiny artichokes. The most lavish dish is tournedos rossini layered with foie gras and truffles, served with a tartare of truffled foie gras and pan-fried exotic mushrooms.

• © Frommer's 2013

Awards:

Frommer's

•  Highly Recommended 2010