Chef Goya opened L’Epicure 108 restaurant in 1992, serving French and Alsatian cuisine. He has two seasonal menus, one for spring and the other for winter.
He enjoys preparing wild game for his customers—game fowl in September and October and large game in November and December. We recently dined there on Scottish grouse and truffled beef tail, and wrote a review about it for this month’s Le Bon Goût.
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