BEST FRENCH FRIES (2002)
Every chef extraordinaire knows that one key ingredient to serving outstanding French fries is a magnificent little metal container. That is what they arrive in (with a paper liner) at this savory little slice of France near Sunset Drive, thus keeping them warm all the way through your exquisite bowl of mussels in white wine and shallots. There is nothing nice about cold, soggy fried-potato fragments. At Café Pastis the hot, yellow-white, and slightly crispy outside keeps the robust flavor and hearty texture steaming on the inside. They're so good you might also want to have a little grilled New York steak with green peppercorn and cognac sauce with them.
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