Attractively situated on six acres where chef Pierre Koffel and wife Bev have created something akin to a private waterfront club. From a consommé au citron to rabbit stew with prunes or veal sweetbreads, this is classic French given new life, never nouvelle in portions. Plan on a leisurely lunch or dinner. Soufflés for dessert, made to order. Novella-sized wine list with Old World and B.C. faves throughout.