Dons de Comus, 1750: The science of the cook today is to break down, digest and distill meats into their quintessence, to take their light and nourishing juices, mix and cofound them together, in such a way that none dominates and all can be tasted; finally, to give them that unity which painters give their colours, and render them homogeneous enough that their different flavours result only in a fine and piquant taste; in, if I may say it, a harmony of all tastes joined together
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Лучший в городе
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This long-established restaurant situated in the charming village of Cavtat stands on the seafront promenade facing the harbour. Its delightful terrace adorned with sweetly scented bougainvillea, geraniums and jasmine has a truly romantic feel, while the cuisine served here focuses on authentic, unfussy Mediterranean dishes made from high-quality meat and fish...
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Самая изысканная подача,брали закуски и алкоголь,сырная тарелка(не вкусно и 4 кус сыра),паштет куриный(понравился),отличный малиновый Дайкири,устрицы на 3ку,коктейль HUGO!(вкусно),кофе был кислый.