We were in a fowl mood, so we went with poulet all the way: chicken florentine—microthin crepes full of creamy chicken, mushrooms, and fresh spinach—and a beautifully roasted half chicken with a subtle olive sauce. Each dish included a simple salad of fresh greens with a light Dijon vinaigrette that made the flavors pop. A clafoutis-like apricot tart topped with almonds made a nice finale to this quintessential French meal. Bar.