"Pissaladière, typically prepared with flatbread, is literally puffed up here by way of a flaky pastry topped with caramelized onion, herbes de Provence, anchovies and green olives for Mediterranean flavor. Savor the terrific broth of the bouillabaisse before tucking into the merguez aux lentilles, two thin sausage links served with green lentils set atop a salad. Savory and sweet crêpes are a mainstay of this menu, and brunch is superb." - The MICHELIN Guide
