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A USD 400 value for members.Spend USD 4,000 on room night(s)booked by June 12 for stays through August 31
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At La Table du Lancaster, award-winning Chef Michel Troisgros creates menus based on the freshness and intensity of seasonal flavors. Inventive dishes such as the celery cannelloni with caviar and smoked eels and the fried pigeon and foie gras have earned him three Michelin stars.
Executive Chef: Julien Roucheteau
Manager: Jean-Paul Da Costa
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