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New Orleans Winter Restaurant Guide 2015: French

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Cafe Degas
3127 Esplanade Ave., (504) 945-5635; www.cafedegas.com
Roasted quail salad is made with baby spinach, hard-poached quail egg, herb-marinated fresh mozzarella, pickled watermelon rind, red and gold beets and balsamic beet vinaigrette. Prosciutto-wrapped sea scallops are served with French green lentils sauteed with sun-dried tomatoes, asparagus and herbsaint veloute. Reservations recommended. Lunch Wed.-Sat., dinner Wed.-Sun., brunch Sun. Credit cards. $$$

Cafe Lynn
2600 Florida St., Mandeville, (985) 624-9007; www.cafelynn.com
Pan-seared redfish is topped with brown butter and toasted almonds. The pan-roasted veal T-bone comes with mushrooms and white wine sauce. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sun., brunch Sun. Credit cards. $$$

Cafe Soule
720 St. Louis St., (504) 304-4636; www.cafesoule.com
Crabmeat-stuffed snapper is served with lemon-caper beurre blanc, spinach and roasted vegetables. A savory crepe is filled with pulled duck confit, caramelized onions, spinach and a choice of cheese served with fries and raspberry red wine reduction. Reservations accepted. Lunch and dinner Wed.-Mon., brunch Thu.-Mon. Credit cards. $$

Chateau du Lac Bistro
2037 Metairie Road, Metairie, (504) 831-3773; 857 Fulton St., (504) 301-0235; www.chateaudulacbistro.com
Escargots are roasted in butter, garlic and fresh herbs. Duck confit Sarladine features a poached leg of duck served with roasted potatoes and truffle oil. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

Ciro's Cote Sud Restaurant
7918 Maple St., (504) 866-9551; www.cotesudrestaurant.com
Cotes d'agneau grillees aux herbes de Provence is a grilled rack of lamb served with vegetables. Les moules frites is a bowl of steamed mussels served with fries and a choice of marinieres, curry, Provencale or blue cheese sauce. Delivery available. Reservations recommended. Dinner daily. Cash and checks. $$

Flaming Torch Restaurant
737 Octavia St., (504) 895-0900; www.flamingtorchnola.comOnion soup is made with red and white onions, wine and sherry and topped with toasted croutons and Gruyere. Coq au vin pommes de terre gremolata features red wine-braised free-range chicken served with potatoes, root vegetables and gremolata. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

La Crepe Nanou
1410 Robert St., (504) 899-2670; www.lacrepenanou.com
This restaurant and creperie serves traditional bistro dishes such as moules marinieres, or mussels steamed with white wine and garlic sauce served with french fries. The shrimp crepe is filled with sauteed Louisiana shrimp and lobster cream. No reservations. Dinner daily, brunch Sun. Credit cards. $$

La Provence
25020 Highway 190, Lacombe, (985) 626-7662; www.laprovencerestaurant.com
Roasted quail is stuffed with dirty rice and served with gumbo jus. Slow-cooked Mississippi rabbit comes with spicy sausage, chestnut pasta, acorn squash, sage and rabbit jus. Reservations recommended. Dinner Wed.-Sun., brunch Sun. Credit cards. $$$

Le Foret
129 Camp St., (504) 553-6738; www.leforetneworleans.com
Grilled Manchester quail is wrapped in prosciutto truffle gnocchi and served with butternut squash, fresh herbs and quail jus. Beef tenderloin is served with black winter truffles, bone marrow Parmesan gratin, sauteed baby bok choy, wild mushrooms and veal Madeira demi-glace. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$





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