Traditional French cuisine is in short supply in metro Phoenix, but you'll find classic Continental cooking at this longtime Cave Creek restaurant. The menu remains mostly unchanged from the days when original owner Louis Germain was at the helm. Today, longtime head chef Jose Rivera continues the restaurant's legacy of decadent and traditional French cooking. Highlights include the trout sauteed in lemon butter; the coq au vin (chicken cooked in a Burgundy sauce); and the beef tenderloin en brochette, served with mushrooms and dressed in a red wine sauce. This is probably not the spot to skip dessert. Try the sugary, extra-creamy crème caramel.