L'Auberge de Pelican

3 rue Haute Voie Cuisines: French

About

This traditional restaurant's decor is contemporary but the food is often based on time-honored recipes, all of which are homemade, even the bread. Our favorite dish is the casserole of fresh fish served daily with beurre blanc, or "white butter." Fat, succulent scallops from the bay are also a worthy choice for seafood lovers. But the chef prepares meat and poultry dishes equally well, particularly the magret de canard (duckling) with figs and a tender, well-flavored filet of beef with truffles.