Le Baratin meal

by Forager on May 11, 2013

Le Baratin, Raquel Rachel Carena, Paris, bistro

The sublime offerings at Le Baratin (top to bottom, L-R): The daily changing menu features seasonal, local and organic ingredients; Squid cooked in its own ink; Mackerel tartare in smoked vinaigrette; Spanish mussels with diced vegetables; Roast black Iberico pork with citrus jus; Roast lamb shank; Wild Saint Pierre fish on a bed of lentils; a generous serve of St Nectaire cheese for dessert

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