Convivial

Cedric Maupillier reached back into French culinary history. How to make your restaurant stand out when it’s been around awhile? Cedric Maupillier reached back into French culinary history and began serving antiquities such as wild hare and pigeon in puff pastry — Old World signatures that he says got him excited about cooking again. Diners can still find steak frites and trout amandine on the menu, but those dishes are everywhere. Crayfish quenelles? Not so much. Stick around for dessert. Pastry chef Mark Courseille previously cooked at the French embassy. Look for a lighter than usual chocolate soufflé and confections that speak to the season.