Looking to kiss New York goodbye and jet off for an early spring retreat? As are most memorable farewell smooches, this one's going to be French. Settle down, mes amis: we're speaking of affairs of the stomach, not the heart. 

The latest in a dining program collaboration between Delta and OTG, the playfully-named Bisoux opened on Jan. 30 in LaGuardia Terminal D. With the goal of reinventing airport meals in mind, the companies have been seeking out acclaimed chefs from highly celebrated restaurants to create unique experiences for weary travelers; in the case of Bisoux, development was handled by Balthazar's Lee Hanson and Riad Nasr. Inspired by classic Provençal cuisine, the chefs created a menu that is at once simple and decadent. Guests can choose to indulge in a sit-down meal or grab a gourmet offering to go (both the main menu and smaller express packages are available at The Bisoux Market).

Suit up with a napkin – this is sure to make your mouth water. Appetizers include such palate pleasers as hot and bubbly onion soup gratinée; garlic shrimp flavored with red chili, lemon and brown butter; and goat cheese and fennel tart complimented by tomato and basil salad. For the main course, we're quite partial to the classic steak frites: juicy New York strip steak in béarnaise sauce with a side of salty pommes frites. And, excusez-moi, but tu es fou (read: you are crazy) if you decide to skip dessert when you could be savoring the sugary sumptuousness of a crème brûlée, or forgo the opportunity to sample artisanal cheeses with truffle honey and cranberry pecan bread.

The aesthetically inclined will feel energized by the eatery's vibrant color scheme and impressed by the modern design, all courtesy of New York architecture firm ICRAVE. Also handy for those of us who are surgically attached to our gadgets: an individual power outlet at every table. Ah, technology: the universal language.