"After several years in New York City, where he made Racines one of that city’s best French bistrots a vins, Marseilles-born chef Frederic Duca has returned to Paris and opened a stylish bistro. Duca, who admits he’s nostalgic for Brooklyn, where he lived for three years, also brought home some of what he describes as New York’s “freestyle approach to modern cooking, with chefs drawing inspiration from kitchens around the world.” This shows up on his Provence-meets-the-world menu, with dishes like veal and razor clam tartare garnished with smoked ricotta and bergamot, an open tart topped with red mullet on sauteed onions, and yellow pollack with pumpkin, macadamia, and spinach rissoles. The bay leaf-flavored panna cotta is the dessert not to miss." - Alexander Lobrano
