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Le Cezanne Restaurant Review: Chef David Ardoint's talent for coaxing the best from the simple leads to a cuisine that is inventive and full of surprising turns. Try the marinated salmon tian, fennel-flavored bourride fish stew, and duckling aiguillette infused with honey, lavender, and lemon. The chef's brother, Benoît, is there to give you good advice on the reasonably priced wine list, and an all-in-the-family staff diligently attends to patrons in the modern mezzanine dining room. Excellent value.