Voisin (restaurant): "Voisin" was a restaurant located rue Saint-Honoré (1st arrondissement) in Paris, considered one of the best in the capital between 1850 and 1930. Its director was first Bellanger, who set up a cellar of famous Burgundy wines. The menu for Christmas Eve 1870, in Paris besieged by the Prussians, made with the best pieces of animals from the Jardin d'Acclimatation, has remained famous: elephant consummate, kangaroo stew, haunch of wolf with deer sauce, ...
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