The chef’s dedication to strong relationships with producers around the country stems from his choice of ingredients. His talents are on full display in bistro fare such as ratatouille and bouillabaisse. An abundance of à la carte items makes choosing part of the fun. Pork preparation is tailored to the characteristics of each cut. Charcuterie, petit salé of boneless rib, and spareribs grilled smothered in herb-seasoned breadcrumbs are all highlights.