Kirsten Gabrielli takes instruction from chef Alain Giraud in the Bastide kitchen. Girauds humble dream has turned into an ambitious $3.5-million West Hollywood restaurant. (BRIAN VANDER BRUG / LAT)
Bastides food is colorful, like this fish soup. (ANNE CUSACK / LAT)
Sous-chef Kevin Meehan at Bastides entrance. (ANNE CUSACK / LAT)
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 sets a table in the outdoor dining room. (ANNE CUSACK / LAT)
Joe Pytka says his involvement in Bastide “was like quicksand.” (ANNE CUSACK / LAT)
