At Marcel, the new restaurant in Sotheby’s Breuer building, confit duck legs and sole meunière are on the menu—so are blue-chip masterpieces from the auction house. https://t.co/p0gb58L2rZ— The Wall Street Journal (@WSJ) April 15, 2026
At Marcel, the new restaurant in Sotheby’s Breuer building, confit duck legs and sole meunière are on the menu—so are blue-chip masterpieces from the auction house.
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