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Although everyone loves the the zinc-capped bar by the entrance, and the tiled floor, what makes this bistro so special is its desire to please. A starter of langoustines encased in fine crunchy angel hair and garnished with slices of fresh mango is delicious and refreshing, and chilled tomato soup is garnished with mint, a ball of tomato sorbet and a drizzle of olive oil. Stéphane Chevassus is a gifted game cook too, as proved by the tender roast pigeon sautéed with Chinese cabbage.