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"At lunchtime the small Petit Left Bank in Tiburon—Roland Passot of La Folie fame—was full to the last table, with servers in T-shirts that read “Let’s French!” delivering plates like petrale sole Grenobloise and steak frites; the menu also reflects local flavor, with items such as a panisse starring delicata squash alongside kale and feta, and Passot describes the cooking as French technique with a bit of Californian flair while reflecting on past waves of French dining in the region." - Flora Tsapovsky
Southern French cuisine in classy surrounds, beef bourguignon, moules frites