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In Other Words
Le Figaro (2020) praises this “audacious micro-restaurant” for its refinement of a long-overlooked cuisine. Chef Élis Bond places Afro-Caribbean cuisine “in the orbit of creativity, finesse, and sensitivity.”
Restos sur le Grill (2020) is captivated by this “little miracle” of a restaurant with its fixed three, four, or five-course menus featuring ingredients like manioc, plantain, and cacao. “I’m voyaging; I’m discovering; I’m vibrating.”