Inspired by leading figures in the French culinary world, the chef burnished his skills under the supervision of masters. When the restaurant passed into his hands, he preserved the cuisine beloved by ALADDIN diners for many years. Quail stuffed with wild rice is a speciality with a pungent curry aroma. Many guests wait eagerly for the winter game offerings, such as mallard and turtle dove. The chef respects the classics, indulging in rich sauces.