HEAVEN CAN WAIT
Wine Spectator

.If you have already eaten at Olhats’ restaurant, Pascal, which has earned a Wine Spectator Award of Excellence, you wouldn’t be surprised by the selection. Fresh flowers fill the dining room and the esteemed Arrowood Cabernet Sauvignon is sold by the glass, which gives you some idea how classy the place is. Amid such finery, Olhats offers three regional menus: Nicoise, Basque and Parisian. Some mixing and matching of these resulted in selections of duck breast with pear and a foie gras sauce, half a portion of sauteed ostrich in shallot vinaigrette, and a gorgeous piece of farm-raised rabbit basted with a traditional mustard sauce. The last is a dish that’s not typically well-prepared outside of France’s Pays Basque, but this was cooked rare and tender, as it is in St.-Jean-Pied-de-Port. Olhats sat down at our table and opened some new wines he’d recently come across in his travels through France. Once again, it seemed like life could hardly be better...