Normandy-born restaurateurs own this formal place, the most obviously French restaurant in Grand-Case. There's a touch of class here, with Louis XV chairs, Norman artifacts, and candlelight. There are fewer than a dozen tables, so advance reservations are usually crucial. Start with the Caesar salad, the best on the island. In honor of their Norman roots, the owners prepare such classic dishes as cassoulet of scallops with fumet of crab and Noilly Prat; darne of kingfish; scallops Dieppoise (with cream-flavored mussel sauce); filet steak served with a sauce made from three kinds of pepper; and one of the great dishes of the conservative French repertoire, escalopes of veal Pays d'Auge, made with apple brandy (Calvados) and cream. You might also try more experimental dishes such as mahimahi with a sauce made from acacia-flavored honey; or lasagna with two kinds of salmon. To remind you that you're in the West Indies, there's a set-price all-Creole menu, as well as set menus focusing on traditional French food from La France Métropolitaine, and a set-price lobster menu.