On a sharing menu are various spreads and dips presented in French canning jars and served with toast on boards from old wine boxes. Clockwise from top right is an olivade made from ricotta, olives and tomatoes; a piquillo pepper spread made with chorizo and Manchego; smoked trout rillettes smoothed with creme fraiche and lit up with lemon and chives; and an eggplant caviar, made with raisins and marcona almonds. (Ricardo DeAratanha / Los Angeles Times)
A snowy burrata is served with fresh pear and broccolini as a side dish. (Ricardo DeAratanha / Los Angeles Times)
Ben Bailly, the new French chef at Fraiche in Culver City, came from Petrossian. (Ricardo DeAratanha / Los Angeles Times)
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Steak with frites is among the standard-fare main courses. (Ricardo DeAratanha / Los Angeles Times)
Diner Carole Dailey of Tarzana talks about wine choices with friends at Fraiche. (Ricardo DeAratanha / Los Angeles Times)
The bucatini carbonara served with a poached egg rather than a raw one is an example of a pasta dish that doesn’t quite work. (Ricardo DeAratanha / Los Angeles Times)
A pistachio crème brulee with apricot sorbet appears ready to take flight. (Ricardo DeAratanha / Los Angeles Times)
