L'Embellie

L'Embellie Review

Sweet and simple, this spot lures diners with its modern, inventive attitude and friendly service. Chef François Proquin's "creative regional" cuisine extends to his own smokehouse for salmon and duck, so the foie gras is homemade—he likes to serve it light, atop a mesclun salad. The menu is dependent on Proquin's daily trips to markets, so don't hesitate to try any of the fresh fish specials, such as the shellfish risotto with saffron or other briny delights, such as marlin poached in Nantes butter and sweet wine. Pineapple croquant with rum-laced creole ice cream makes a fitting finale.