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Even after the luxurious French onion soup, a charcuterie board that rivals the one at the late Church & State (the one that would forever change the way we measure charcuterie boards in Los Angeles), the moules with a mountain of frites and the Caesar salad, I order the tarte tatin. A meal at Perle, Dean Yasharian’s French bistro in Pasadena, is not complete without one.
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