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L'Antibes Restaurant Review: The setting is diminutive---two intimate rooms---and so is the menu. We find that reassuring, since it just about guarantees that chef-owner Matthew Litzinger will be preparing your meal. We recommend the bone-in veal chop with a grape-tarragon demi-glace or pheasant breast with Pommery mustard, glace de volaille and crème fraîche. For an appetizer, go with the escargots in lemon chervil beurre blanc. Top the meal with a dessert of Grand Marnier cream cheese mousse on a layer of genoise with raspberry coulis. By keeping L'Antibes small enough to be manageable, Litzinger has made it a destination for those looking for a quiet, non-brassy experience where they can expect food and service of the quality that the French would term soigné.