O' by Claude Le TohicBarbecued langoustine with braised fennel, tomato confit, and rouilleA striking seafood course with smoky langoustine, sweet‑savory tomato confit, and creamy rouilleWhat people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
