when you visit this wonderful refuge on a cold February's evening, you virtually have the upstairs to yourself. Then a few other folks show up, but everyone is wearing black so you know you are among friends!
Favorite Dish: the menu called it Terrine de Lapin, but I like to call it Pressed Bunny. It was the appetizer but such a huuuge portion, I had to remember my main meal of Lamb Brochettes was still in my future! And the French tradition of undercooking meat was very appreciated here, the lamb was beyond pink inside, but verrrrry good!
Good and authentic French food. Don't know if it's true, but the chef there is supposed to be the same as the one from the nearby Guy Savoy, one of the most prestigious restaurants in Paris. Been there twice and loved it...
Favorite Dish: Tornedo de Boeuf, gratin-dauphinois