Erik Desjarlais at Bandol Erik Desjarlais had no formal restaurant training before opening Bandol, but no one would guess it. He displays an astounding talent with French classics: His pot-au-feu is made with meltingly tender beef cheeks and a luscious wafer of veal tongue. DETAILS 90 Exchange St.; 207-347-7155.
Return
Become a fan
Follow us