Fodor's Expert Review Daniel Desavie

Judging by the crowd of regulars flocking to his restaurant, Daniel Desavie has built quite a reputation for his classic Provençal flavors (that's hardly surprising given that he was trained for 23 years by the late Roger Vergé at the famous Moulins de Mougins). When you're ready to order from the very refined menu, try the lobster with tabbouleh and orange-mango vinaigrette before digging into the braised lamb shoulder fricassee. If you want to add wine, there's a sommelier on hand to help you turn your classic meal into a masterful one. There are fixe-prix menus at lunch and dinner.