You’ll find no shortage of rustic French fare and freshly baked breads at this boulangerie helmed by pastry wizard Frederic Deshayes. Once you’re done admiring the glass cases flour-ished with quiches, croissants, Danishes, cookies, tarts and other pastries of all shapes and sizes, get your jaws around the tartiflette ($17). It’s got potatoes baked with Reblochon cheese, onions and bacon, served with a basket of toasted cereal bread soldiers so you can mop up every bit of that gently pungent dairy.
Also try the duck confit parmentier ($17.20), the French answer to shepherd’s pie. Pulled duck meat is concealed under a blanket of mashed potato gratin that’s smooth, creamy and kissed by a golden crust. If you’ve an inclination for sweets, the pear and almond Tart Bourdaloue ($5.40) works up a light treat. Finely sliced pears are poached and glazed then layered on an almond cream-coated pâte brisée: a sweet, flaky and buttery shortcrust pastry.