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Panache Restaurant Review: Panache is vying for the title of the region’s top terroir-driven restaurant. In the luxurious Auberge Saint-Antoine, chef Louis Pacquelin and his brigade of chefs create a heartwarming series of traditional dishes, elevated to haute cuisine status and often reinterpreted with a whimsical twist. The décor, a historic harbor warehouse with a cathedral ceiling, a central fireplace and huge beams, creates a fine setting for this food. Try the venison tenderloin or the scallops and lobster. Or take on the bison flank steak with blue cheese pepper sauce. A nice touch is that side dishes are cooked to order and served in small casseroles and dishes. This allows diners to mix-and-match with the main courses that are based on the freshest and best local produce grown at farms or purchased from select purveyors. Dishes are anchored in well-defined flavors and presented simply. The wine list is solid and diversified, if expensive. A very pleasant way to show that luxury and comfort food can go hand in hand.