A native of La Mure, France, Chef Laurent Tasic's culinary passion began in his grandmother's farm kitchen, where the young Laurent helped her put together homemade country dishes. After honing his cooking and restaurateur skills in Europe, the French Antilles, and the Cayman Islands, Chef Laurent relocated to Fort Lauderdale, where he draws on his homeland's flavors at two Sage Oyster Bar & Restaurant locations. At his Fort Lauderdale eatery, he expands upon the traditional French countryside dishes of his youth by stuffing onions with veal and provolone, coating roasted duck with honey-raspberry sauce, and filling crepes with wilted spinach and goat cheese. Meals take place on a covered outdoor sidewalk or inside a dining area modeled after a romantic European bistro, where tastings of the restaurant's extensive wine collection and flavored floorboards occur every first and third Tuesday of the month. At his Hollywood location, meanwhile, Chef Laurent focuses on French-seafood preparation, serving oysters baked with roquefort cheese and pizza topped with Maine lobster from the kitchen's brick oven. The ambiance draws upon a similarly romantic aura, with soothing, dramatic lighting that illuminates the artfully arranged plates emerging from the kitchen.
Mussels spring open in the steam of Le Comptoir's kitchen, revealing their pearlescent inner shells and tender meat as chefs dapple them with white wine, curry, provençal, and other sophisticated sauces. Across the stove, cooks craft other quintessential Gallic dishes as they brush duck legs with orange-liqueur glaze, crown field greens with seared tuna, and fold crepes around ennui. Imported French wines, such as chardonnay and pinot noir, complement each dish.
With the deft hands of a veteran baker, Vincent Benoliel keenly measures almonds, eggs, and sugar, because accuracy is essential when making macarons. The ephemeral sweets come in a rainbow of colors and might taste of chocolate, rose petal, or lemon, but every single one has that je ne sais quoi of a macaron made by a native Frenchman. Vincent grew up in France's ubiquitous restaurant industry, ascending to the rank of sous chef in a Parisian brasserie when he was only 18. In 2005, he brought the richness of French cuisine to South Florida by importing the Eiffel Tower in 3-pound chunks and by opening Le Boudoir in Miami. His handiwork includes delicacies such as escargot, steak tartare, and fresh pastries.
Enjoy a meal on the go at BannaStrow's, where the chefs work their magic in front of your anticipatory pupils and breakfast is served all day. Start by selecting a crepe, wrep (wrapped crepe), or salad as your edible canvas. Then, throw down your choice of four fresh veggies, a refreshing dressing, and one highly pleasing cheese to complete your creation ($5.95). If for some reason you hit a creperie block, feel free to enjoy any signature item, including good morning breakfast crepes (eggs, mozzarella, cheese, and ham; $3.99), a sweet crepe (strudel supreme with cinnamon apples, caramel sauce, and vanilla ice cream; $6.15), or classic California salads (spring mixed lettuce, tomatoes, croutons, raisins, parmesan, and olive oil; $4.35). By the time your food's prepped, your eyes will have already basted your face in tears of joy and hunger.
Put a beret on your tongue and a song in your heart with today's Francophilic deal: $10 gets you $20 worth of savory and sweet crêpes at Crêpe Connection Café. The cozy, unassuming little storefront café specializes in making tasty, paper-thin pancakes; wrapping them around fresh, organic veggies, meat, or berries; and serving them in an intimate space filled with snapshots of the Eiffel Tower, van Gogh prints, and this hand-turkey I traced for you.Follow @Groupon_Says on Twitter.