In an area more familiar with freestanding Chili's and Macaroni Grill fanchises, a daring chef and refined French tasting menu is the last thing you would expect to find in suburban Palm Springs. But that's exactly what Chef Bernard Dervieux creates at his decidedly French dining institution located on one of the city's snootiest shopping streets. The interior dining room is divided into two sections, one casually noisy and the other quieter and more refined. The building's facade does in fact resemble an outpost of PF Chang's from afar, but with provincial overhangs and manicured greenery that strike a European note.
Since 1987 this French-born, Parisian trained chef has turned his Palm Desert restaurant into a highly rated culinary destination heralded by Travel & Leisure and The New York Times. Appetizers ooze of global inspiration with an Asian-theme tuna sashimi and daikon salad to more European-style salmon cured with lemon, herbs and olive oil. Main courses are similarly diverse with rack of lamb, lobster pot pie and Chinese-style duck in apricot-currant sauce.
For dessert, don't miss Dervieux's signature Floating Island of meringue, roasted almonds, whipped cream and caramelized sugar.