Senderens

JULY 11, 2010

When Alain Senderens opened his eponymous restaurant in 2005 in the space that formerly housed his internationally regarded restaurant Lucas Carton, Senderens' signature dishes also underwent makeovers.

Specialties: Duck Apicius, a dish that is roasted with honey and spices in the style of ancient Roman cuisine; and for dessert, a light, crisp Tahitian vanilla mille-feuille.

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