French cuisine sometimes gets knocked for being too rich, heavy, and expensive, but this is an image that Southern-born chef Greg Biggers is doing his best to prove wrong at this stylish restaurant on the ground floor of the Sofitel hotel. Biggers serves guinea hen with a black garlic confit and maitake mushrooms and pairs Alaskan halibut with baby spinach and fingerling potatoes, highlighting seasonal ingredients sourced from local farmers. Standout sweets, such as the
sampler of miniature Parisian desserts or the Meyer lemon panna cotta, are worth the indulgence. Try the three-course prix-fixe market selection menu for $39; it's a steal.