This modest, 16-table room hasn't changed much since celebrated chef Pascal Oudin first opened its doors in 2000. The space is well-lit and conspicuously clean — the walls freshly painted, linens neatly pressed, and nosegays of unblemished roses upon each table. The contemporary French cuisine is equally beautiful, with highlights like porcini mushroom and foie gras soup and a twice-baked upside-down Gruyère cheese soufflé. The crisp moulard duck confit with wilted spinach, and pommes Sarladaise is divine, as are all of the entrées. Main courses on this small menu are likewise marked by meticulous preparation and robust flavors. Pascal’s is a Miami staple, and hopefully will be for years to come.