As the Mill Valley restaurant launches a celebration in honor of its 75th year, it welcomes executive chef Sylvain Montassier to helm the kitchen. Montassier brings 30 years of experience in Europe and the United States to the fore in dishes of tuna tartare with chicharron and shiitakes, squid ink linguini with local crab and mussels and Devil’s Gulch pork chop with crispy spaetzle and cabbage. Montassier, who earned a classical French food and pastry degree at the Culinary School of Saumur, France, updated the dessert menu, too. Look for chocolate fondant with salted caramel ganache and a passionfruit and a hazelnut mousse bar with praline sauce. A $75 prix fixe dinner and additional beverage pairing will be served through the end of the year to celebrate the restaurant’s anniversary.