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  • Wines by the glass selection was a little weak - 1 rose for a French restaurant? Started with oysters and pate de campagne, both good. The John Dory was overcooked, dry and boring. It was pan-seared in butter and accompanied by corn and lardons, which overpowered the very light flavors of this fish. The buckwheat faux mushroom seemed to be the chef's way of saying, "Look what I can do," without considering what would taste good - like a real mushroom. Speaking of, the chanterelles were more like tidbits: an afterthought? The tenderloin arrived medium well and well-done a good quarter inch around the edges vs. medium as requested. The birthday clafoutis and mini sample of French "petit fours" were a generous gesture. Conclusion: For my next visit, I would pick a few appetizers, skip the entrees, and go straight to dessert.
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