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Le Provencal Restaurant Review: To its mainly mature and conventional clientele, this overly decorated restaurant is an array of the heavily sauced, if not slightly archaic, French dishes we coveted before the nouvelle cuisine revolt overthrew culinary tradition. Fish may be prepared with such traditional sauces as béarnaise or hollandaise. Yellowtail snapper amandine is done so well, it can wean you off the mango salsas and sesame-crusted fish that prevail so redundantly on South Florida menus. The vichyssoise is good; the bouillabaisse bliss.