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Neichel ReviewAlsatian-born owner Jean-Louis Neichel produces some of the most talked-about preparations of seafood, fowl, and desserts in Spain. Dinner could include a "mosaic" of foie gras with vegetables, strips of salmon marinated in sesame and served with vinaigrette sauce, or slices of raw and smoked salmon stuffed with caviar. The prize-winning terrine of sea crab floats on a bed of seafood sauce. Move onto escalope of turbot served with coulis of sea urchins, fricassee of Bresse chicken served with spiny lobsters, sea bass with a mousseline of truffles, or rack of lamb gratinéed in a herb-flavored pastry crust. The European cheeses and freshly made desserts are equally spectacular. Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.
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| 0 stars | Frommer's Recommended | |
| 1 stars | Frommer's Highly Recommended | |
| 2 stars | Frommer's Very Highly Recommended | |
| 3 stars | Frommer's Exceptional |
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Other ratings provide stars based primarily on price and amenities; the Frommer's star rating is meant to quantify the kind of intangible, experiential elements that help travelers make informed decisions.
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