Fodor's Expert Review Cavalier

Stone balconies overhung with wisteria, gently lit yellow and cream walls, wood beams, and alcoves filled with racks of wine offer a warm welcome. The predominantly French menu is modified by Mediterranean influences. Don't fill up on the great crusty whole-wheat bread; look for starters like goose liver crème brûlée made with truffles, apples, and caramel. There is a tempting range of fish and shrimp dishes, and several steak and veal options. A standout is the lamb sirloin served on couscous with pine nuts, a light curry, and sweet sauce. Top it off with a fruit tart or the red-fruit (mostly berries) vacherin (based on a meringue core).