The menu at famed NYC chef Daniel Boulud’s Palm Beach outpost is neatly divided into four culinary quadrants: “La Tradition” for French country classics, “La Saison” for in-season options, “Le Plus Simple” for the simply prepared, and “Le Voyage” for exotic global tastes. That said, there’s no need to restrict your selections to just one category for an entire meal. Live it up; mix and match! Choices might include the fancy muscovy duck with spiced figs, the earthy lamb ragu with ricotta and mint, or the adventurous chickpea fries with spicy piquillo pepper ketchup… oh my! Definitely pricey and sometimes slightly fussy during the evening meal, our preference is to linger over a leisurely lunch instead.