Cuisine:

• French
• Californian
• Others

Marche aux Fleurs Description:
Chef-owner Dan Baker and his wife Holly (who makes the majority of Marché aux Fleurs' pastries and ice creams) named their restaurant for the food and flower markets in the South of France that they both love. Look for seasonal dishes using local items such as farm fresh asparagus, Meyer lemons and beans from Half Moon Bay. Every few months, Baker offers a three-course themed dinner for $35-$40. Starters include his signature shellfish escargot, redolent of butter and garlic, or a salad of beets and goat cheese with baby spinach. Preparations of everything from halibut to rib steak change with the chef's imagination. Holly's warm chocolate cake with house-made ice cream is a Marin classic.


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