Rio Winter temperatures prevented us from savoring the escargots, present in the menu, but the "chèvre chaud" salad was copious and compensated for foregoing the escargot. The canard (duck) was better than the one served in some of the best Parisian restaurants. The blackberry sauce was exquisite and served as a lesson on how to combine tastes. Concentrating on the sauces of each dish, including dessert, one is led to recognize that sauces are definitely part of the French cuisine but the heavy ones are absent from Chef Jopert creations.
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