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Restaurant with an interesting concept that elected home in the Hyatt de Chantilly hotel complex. The chef has installed his kitchens that serve 2 juxtaposed concepts: the Kraft and the North. A sublime through a buffet, in the form of stalls, products often simple or raw, but carefully smiled. The other in a neo style industrial sea front an authentic cuisine revisiting the cuisine of the Hauts de France. 2 beautiful projects well executed. There may be a menu proposal for the second: a signature menu or a blind menu; but we do not put ourselves in place of the professional
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