One exclamation point for the name and another for the food, Philippe has not lost a beat and his wine selection has no rivals as far as attention to quality and price.
I took a friend there for dinner that began with seared liver paired with a classy Sauterne. This was my first time combining the two and I found it excellent. Under the liver was a bit of toast with maple syrup to extend the sweetness. We both had the halibut with fava beans - done to a T and accompanied by two glasses of fist class macon from the by the glass list. Dessert of tarte des pommes was good but not great, although my friend raved about the sorbets.