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Hidden on a quiet residential corner, this bustling bistro could have been transported directly from Provence. The menu continues the French theme, although with a Louisiana attitude. Mussels arrive in a fragrant tomato broth, sautéed sweetbreads are bathed in a country ham reduction, and the meunière sauce on the Gulf fish gets a bright burst from local citrus. Chef Aaron Burgau developed close connections with growers and fishermen while managing a local farmers' market, so his kitchen is stocked with the best. He knows what New Orleanians like to eat, and his Uptown neighbors, a mix of affluent young and older couples, have rewarded him with nightly full houses.
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