Le Petit Lauragais  

This hotel's name refers to the Southwest of France, and Lucette DiBiase's cuisine draws inspiration from the region with foies gras, confits and cassoulets as well as honoring the fish and lambs of Provence. She has created an intimate space of 25 places where she serves, among other delights, foie gras with figs confit and mesclun; roasted prawns and white beans; roasted cod filet and coulis of small crabs; or delicious duck magret stuffed with cèpes. Closer to home with a lamb filet with herbs and goat cheese with chestnut honey and olive oil. The carte changes bi-monthly, and the wine cellar focuses on the South and Southwest. A straightforward welcome, enjoyable travels, and an intelligent cuisine with body and flavor.