Cuisine:

• Continental
• European
• Contemporary
• Others
• French
• Swiss

Emile's Description:
For more than 30 years, this landmark has been a culinary destination for diners in search of classic but artfully prepared French-Swiss cuisine. The touches that made the place popular are still here: generously spaced tables, flowers in vases, and subtle lighting. The wine list is deep with labels from France and California. Among the many tempting starters is caviar with crème fraîche and toasted brioche, thinly sliced sausage with Gruyère in a mustard vinaigrette, and seared foie gras on an apple crouton. Beef filet is served with a Madagascar pepper sauce; the seared scallops and prawns are complemented by pearl couscous and tomato chutney. A menu of elaborate desserts includes a Grand Marnier or ethereal rhubarb soufflé. The crisp, insightful service, wine selection, ambience and retro-but-refined food don't come cheap, but a nightly prix-fixe menu offers three courses for under $40.


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