Jocelyne's is French without being fussy, offering the refinement of that impressive cuisine but not a trace of self-importance. The greeting from Jocelyne herself is warm, as glowing as the pale peach-colored room with its small fireplace and bright flowers. Ask a question about the food and she will gladly give an explanation. There isn't a hint of snobbishness or the intimation that you should have known the answer, as there might be in haughtier climes, both here and abroad. All the menu items produced by Jocelyne's husband, chef Mitchell Altholz, are listed in English, not French.
Nothing is the least bit contrived.
The silken goose liver melded with a warm salad featuring chanterelle mushrooms, making each bite something to savor. The items on the regular menu are just as outstanding. The pieces of shellfish perch regally atop avocado puree and spicy tomato coulis, all contained in the welcoming circle of a translucent strip of cucumber. The perfection continues. One look, and you'll understand why parfait is a perfect name for this dish.