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I recently went to a French restaurant in New York with a fusion of Parisian and Viennese cuisine. I liked its atmosphere and service more than the food; the service was warm and high class, and it had beautiful decor--very suitable for dressing up or going on a date. The Boeuf Qingqing (Beef Tenderloin) was delicious; it had a country-style flavor that was divided into three layers: beef tartare, beef tongue, oxtail. Besides that first layer which I enjoyed thoroughly, the other two layers couldn't really be eaten because they were too rich in flavor. Also there was duck liver parfait, duck liver mousse + hot soft bread toast; I personally like this appetizer because the texture is silky smooth with jelly-like sauce - very flavorful on its own!

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