Francophiles dreaming of basic Parisian bistro fare need look no further: A hunk of pan-seared goat cheese—crisp on the outside, warm and oozing on the inside—is accompanied by microgreens and a light honey vinaigrette. For entrées, monkfish baked en papillote is finished tableside with a shot of Ricard. Like the entire experience, desserts are sweet, simple and friendly.