Cuisine:

• French
• Catering

La Bonne Bouffe Description:
You'd never know nouvelle cuisine had come---or gone---at this pretty country French restaurant, where rich sauces and large portions rule. If you're the sort who turns up your nose at boeuf bourguignon---which we love---this is not your place. We're obviously not alone: Patrons have been turning up for years for the likes of onion soup covered with a thick cloak of cheese, and trout amandine shrouded in so many slivered almonds that it's hard to find the fish. Other favorites include chicken in tarragon-flavored mushroom sauce, and roast duckling awash with green peppercorns---perhaps the restaurant's one bow to post-1960s French cooking.


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