Left Bank - Santana Row

French Onion Soup

A textbook gratinée with a properly dark, sweet onion broth blanketed by a thick cap of melted Gruyère that clings to the crock.

Moules Frites

Steamed mussels in rotating preparations — classic marinière or à la crème — with crisp, hand-cut fries that hold up to the broth.

Steak Frites

A well-seasoned hanger or bavette cut with a proper crust, served alongside the same golden frites that accompany the moules.

Duck Confit

Slow-rendered leg with crackling skin and yielding meat, typically plated with lentils or seasonal accompaniment.

Escargots

Burgundy-style snails in garlic-parsley butter — simple, classical, and the right move to start a proper French meal.

Croque Monsieur

A béchamel-drenched ham and Gruyère sandwich, properly broiled, best ordered at lunch when the kitchen isn't stretched.

Niçoise Salad

A composed salad with quality tuna, haricots verts, olives, and hard-cooked egg — reliable and light for a brasserie lunch.

Crème Brûlée

A standard-bearer dessert here — thin caramel shell with a cool vanilla custard underneath, consistently executed.