Even after the luxurious French onion soup, a charcuterie board that rivals the one on the late Church & State (the one that may without end change the best way we measure charcuterie boards in Los Angeles), the moules with a mountain of frites and the Caesar salad, I order the tarte tatin. A meal at Perle, Dean Yasharian’s French bistro in Pasadena, shouldn’t be full with out one.