The restaurant, specializing in French and Indian cuisines, seats only about 30 people at small, intimate tables covered with white linen tablecloths. On the table are settings complete with two goblets (a smaller one for water and a larger one for wine) and shiny, heavy silverware engraved with an intricate floral design on the end. The lighting is dim and conversations are quiet. The menu is similar to mist in France; selections are more limited than at most American restaurants, though still ample enough, and while you can order whatever you want from the menu, most often you order a menu or formule, which means that you pay a set price for an entrée (not to be confused with the American English word “entrée,” in France, an entrée is, more appropriately, an appetizer), a plat (main
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