A French country delight that has operated in the same location on a side street in Tarzana for more than 30 years under the watchful eye of Gil Pique, the owner who is on site every night.
The best word to describe the food here is solid. The regular menu includes such appetizers as sizzling muscles, Coquilles St. Jacques, three mushrooms in a pastry shell, escargot imported from Burgundy, and chilled half lobster salad. The entrees run from rack of lamb, wild boar chops, and venison, to baked salmon with sorrel sauce, Lake Superior white fish, sautéed Dover sole, and sea scallops and mushrooms sautéed garlic and herbs and served in a pastry shell.
The specials board changes nightly. This is where you can find unsurpassed frogs legs, incredible sautéed sand dabs, duck l’ orange, dreamy beef cheeks, fabulous mushroom soup or chilled avocado soup, and tender liver with onions. The apple tarte tatin is as good as there is and on weekends there’s a wonderful Napoleon. Cherries Jubilee, a mixed berry tarte, Crepe Suzette and various chocolate desserts are available every night.