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La Panetière Restaurant Restaurant Review: La Panetière’s natural elegance, enhanced by its rustic sign nestled among a garden of wildflower bouquets, reflects the restaurant’s Provençale-style cuisine. Appetizers like the duck terrine with pistachios, truffles, cornichons relish and pearl onions, as well as the rainbow beets and Louisiana crayfish salad drizzled with a basil vinaigrette and lobster dressing, are just two examples of the kitchen’s dexterity when it comes to combining ingredients to produce harmonious flavors. Entrées of Dover sole with a glazed spinach purée and quail’s egg in a sweet white wine sauce, and braised Wagyu beef short ribs with tagliolini, cippollini onions, Campari-tomato Provençale and buttered haricots verts are similarly well-executed. Desserts like the bar of lemon Bavarois and blood orange crème brûlée with a hazelnut dacquoise, lime meringue dots and caramelized Clementines allow one to end a meal on a high note, while the poached pear accompanied by pear sorbet, pear leaf and vanilla ice cream demonstrates the emphasis on seasonal ingredients. A notable wine list includes regional by-the-glass options.