“Duck confit arranged with feathery mushrooms and fingerling potatoes... its sauce, made with Banyuls vinegar, duck stock, and caramelized honey, is good to the last sop. (Cafe Colline)”

“Chef Brendan L’Etoile serves up skillful renditions of French classics such as onion soup, steak frites, and trout grenboloise in a lemon-caper-and-butter sauce. He also has a knack for celebrating the seasons, whether via an heirloom-tomato salad with tomato marmalade in summer or roasted-butternut-squash soup come fall.”