The charming restaurant, modeled after a country chateau, takes pleasure in doing things the old-fashioned way. The wine list, thicker than a college dissertation, is handwritten and updated frequently when a particular bottle or vintage is out of stock. It's extensive, so you'll need a while, but it's also an entertaining read. Your server will be glad to assist in your selection.
Duck is one of the specialities de la maison, and for good reason.
The thick, creamy soup on its own would have been a delight, but decadently rich slices of foie gras and liberal application of truffle oil made it elegant. Just as enticing was fillet of sole stuffed with rabbit mousse in a ginger beurre blanc. Perfectly cooked, the sole's delicate flavor was complemented by rich rabbit mousse and smooth butter-wine sauce. Tell us what you think.