O' by Claude Le TohicCaviar CompositionsCaviar with shellfish gelée and veloutéA sophisticated arrangement featuring shellfish gelée, cauliflower velouté, and scallop petit gâteau.What 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
