Waiting to Open

Kirsten Gabrielli takes instruction from chef Alain Giraud in the Bastide kitchen. Giraud’s humble dream has turned into an ambitious $3.5-million West Hollywood restaurant.

Kirsten Gabrielli takes instruction from chef Alain Giraud in the Bastide kitchen. Giraud’s humble dream has turned into an ambitious $3.5-million West Hollywood restaurant.  (BRIAN VANDER BRUG / LAT)

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Bastide’s food is colorful

Bastide’s food is colorful, like this fish soup.  (ANNE CUSACK / LAT)

Sous-chef Kevin Meehan

Sous-chef Kevin Meehan at Bastide’s entrance.  (ANNE CUSACK / LAT)

Chef Alain Giraud, right

Chef Alain Giraud, right, is developing a Provençal-style menu, with sous-chef Kevin Meehan, left, and Evan Gotanda.  (BRIAN VANDER BRUG / LAT)

Manager Donato Poto

Manager Donato Poto sets a table in the outdoor dining room.  (ANNE CUSACK / LAT)

Joe Pytka

Joe Pytka says his involvement in Bastide “was like quicksand.”  (ANNE CUSACK / LAT)