The dining space upholds a classic touch with chandeliers and white tablecloths.

Dry Aged Beef Sirloin with bordelaise sauce.

Nicolas Fanucci.

Sommelier Phillippe Sauriat has tripled the wine cellar’s stock.

The staff prepares for the evening’s guest service.

Norman and Suzanne Cohn.

Le Bec Fin

| December 10, 2012 | Special-Galleries


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