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Lavendou Bistro Provencal

19009 Preston Road Ste.
Dallas, TX 75252

972-248-1911 | Website

Richardson & Vicinity | Get Directions  | 

Category: Restaurants | French

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Lavendou Bistro Provencal
  • Lavendou Bistro Provencal

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This is without question one of the finest venues in the metroplex. Few eateries possess the inviting, warm pull this Provencal bistro exerts, from the sheaves of dried lavender that soak the place with a sharp, musky smell, to the brick arches that provide a gentle rustic edge. A cursory glance at the table makes it clear that everything touching it has been given painstaking attention, with food that is swept with imaginative, articulate flavors. Owned by Chez Gerard proprietor Pascal Cayet, Lavendou is what fine dining should be: romance, elegance and engaging flavors seamlessly orchestrated into a simple, highly expressive culinary experience.

  • Cuisine(s): French

    Hours: Mon-Fri 11:30am-5pm, Mon-Sat 6pm-10:30pm

    Price: $$, $$$

    Payment Types: All Major Credit Cards, Diners Club, cash

  • Attire: Casual

    Features: Banquet Facilities, Business Dining, Catering, Kid Friendly, Patio/Sidewalk Dining, Private Party, Takeout

    Serving: Dinner, Lunch

    Alcohol: Full bar

  • Reservations: Accepted, Recommended for Large Parties

    Parking: Lot Available

  • French High Tea at Lavendou

    French High Tea at Lavendou

    Every week Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, 11:30am-4:00pm

    Lavendou offers finger sandwiches, tea pastry plates, tea breads, cream, butter and jams, and a selection of tea. Reservations are required (by noo...

Dallas Observer Reviews and News

  • Hot Dish

    By Mary Brown Malouf | Thu, November 14, 1996

    The dry, sweet fragrance from the sheaves of dried lavender and the long bowl of lavender buds in the entry are your first impression of Lavendou, the charming Provencal bistro that recently opened out north. The owners have gone to considerable t... More >

  • Tasting the rainbow

    By Mary Brown Malouf | Thu, October 10, 1996

    I'm scheduled to speak to my fourth-grader's class next week about what I do for a living. Of course, I'm nervous--you can't bluff fourth graders. I'm supposed to discuss with the class how to describe a taste, using words besides "awesome," "gros... More >

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