The Grand Aioli had me stumped. There it was, a colorful reimagination of the classic Provençal dish: sprigs of snappy green asparagus sidling juicy tomatoes, crispy stalks of celery, plump shrimp, ...

California-meets-French bistro, Joey Palm Springs, shares what's next. ... An example Lucero mentioned of a seasonal plate was the endive, ...

Transfer the asparagus to a side plate. In a bowl, combine the remaining pistachio oil with the mustard and whisk well to emulsify. Whisk in the vinegar, pepper and salt.

The latest spot from the founders of Plates and a Link Restaurant Group veteran offers a French-focused menu in the downtown New Orleans space formerly occupied by Tommy’s Cuisine.

Transfer the asparagus to a side plate. In a bowl, combine the remaining pistachio oil with the mustard and whisk well to emulsify. Whisk in the vinegar, pepper and salt.

Add the 1/2 tablespoon olive oil to the skillet. Uncover the potatoes and beans and add to the skillet. Toss for 2 minutes to slightly brown the potatoes.

Nice French knives are a bistro “signature,” according to Polonsky. Her favorite is the pocketknife-inspired Perceval 9.47, designed by French chef Yves Charles. Polonsky prefers ivory, but ...

Transfer the asparagus to a side plate. In a bowl, combine the remaining pistachio oil with the mustard and whisk well to emulsify. Whisk in the vinegar, pepper and salt.