"From farm to table" is a new concept for Provo, but this exciting restaurant by chef Eric Cousin pairs French traditions with Caribbean ingredients to great effect. The regular menu features oven-roasted mahimahi with lobster tempura miso soy, free-range chicken with tamarind stuffing, veal tenderloin with caramelized endive, and duck with five-spice consommé.All dishes are explained tableside. His nightly "surprise" tasting menu is a five-course adventure for the whole table; wine pairngs can be added for an additional cost. The chef doesn't make substitutions or alterations to his creations, so make sure you have no allergies or aversions to what you've ordered. The food is outstanding, but service can be a little sluggish. Vegetarians beware: There are few appetizers but no main courses without meat or fish.