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Frommer's Exceptional

Straight from the tutelage of world-renowned chef Alain Ducasse, chef Pascal Oudin has established himself as a star student at his very own restaurant that takes French food to another level. Diver sea scallops topped with beef short rib, young fennel, carrot Vichy, and fava beans; and filet mignon with escargot provencal are just a few outstanding examples of how Oudin combines classical French techniques with the ingredients of the Americas.

Copyright: Excerpted from Frommer's South Florida including Miami and Keys, 6th Edition, (c) 2008, Wiley Publishing, Inc.

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