Chef Dominique Tougne nails the essence of a fine bistro: authentic takes on the classics, good cocktails and French wines, and a lovable room. Tender escargots in maître d’ butter under puff pastry and a charcuterie plate starring silky duck liver mousse have flair to burn, as does the luscious canard à l’orange. The winning cassoulet appears year-round, and the gâteau Breton speaks well of the pastry chef.
Dishes We Liked
Phyllo-wrapped mushroom “cigar” in red wine sauce ($15), Pan-seared Idaho lake trout with sorrel and quinoa ($27), zucchini Provençal ($5), Barry Callebaut dark chocolate mousse ($7)