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Winter Restaurant Guide 2016: French


Cafe Degas
3127 Esplanade Ave., (504) 945-5635;
Roasted rack of lamb is served with duck-fat confit fingerling potatoes, ratatouille Provencal and toasted garlic bordelaise. Savory Creole cheesecake is made with crabmeat, andouille, smoked Gouda, chives and red chile beurre blanc. Reservations recommended. Lunch Wed.-Fri., dinner Wed.-Sun., brunch Sat.-Sun. Credit cards. $$$

Chateau du Lac Bistro
2037 Metairie Road, Metairie, (504) 831-3773;
Steak frites features filet mignon with pommes frites and a choice of sauce au poivre, bearnaise or marchand du vin. Roasted duck is served with raspberry gastrique. Reservations recommended. Lunch Tue.-Fri., dinner Mon.-Sat. Credit cards. $$$

Flaming Torch Restaurant
737 Octavia St., (504) 895-0900;
Traditional Marseille-style bouillabaisse features clams, mussels, scallops, Gulf shrimp and fish in saffron broth. Coquilles Saint-Jacques features Maine diver scallops in tarragon mushroom cream sauce, topped with Gruyere and baked in a scallop shell. Reservations recommended. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

La Crepe Nanou
1410 Robert St., (504) 899-2670;
Mussels are steamed in white wine, garlic and cream. Lamb chops are served with cognac reduction and french fries. Reservations accepted. Dinner daily, brunch Sun. Credit cards. $$

La Provence
25020 Highway 190, Lacombe, (985) 626-7662;
Oysters Ooh La La are topped with jumbo lump crabmeat. Crispy shrimp salad is made with celery root, greens, grapefruit, fennel and almonds. Reservations recommended. Dinner Wed.-Sun., brunch Sun. Credit cards. $$$

4128 Magazine St., (504) 304-3667;
Chef Dominique Macquet's modern French menu features 44 Farms Black Angus meatballs and spaghetti with oven-roasted tomatoes, jus and shaved Reggiano cheese. Prince Edward Island mussels are served in garlic-thyme-white wine-butter sauce. Reservations accepted. Dinner Mon.-Sat. Credit cards. $$$

7217 Perrier St., (504) 866-4860;
House-cured salmon salad is served with avocado, feta, shaved fennel and French vinaigrette. Ham and brie come on a sourdough baguette with fig mustard. No reservations. Breakfast and lunch daily. Credit cards. $

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