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Au Trou Gascon ReviewYears ago, chef Alain Dutournier's parents mortgaged their Gascony inn to allow him to open an early 1900s-style bistro in a little-known part of the 12th arrondissement. Word spread quickly about Dutournier's authentic cuisine moderne and his exciting cave containing several little-known wines along with a fabulous collection of Armagnacs. Foie gras and Gascony-cured ham make for great starters, and delicious main dishes include a roast shoulder of milk-fed Pyrenées lamb with carrot flan, sautéed scallops with pumpkin, and Cassoulet made with duck, pork, lamb, and sausage. 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. Related Features Deals & News
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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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