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The name suggests secrecy, but the only puzzle at this French-Caribbean eatery is how the subpar food ever made it out of the kitchen. Tuna ceviche mixed with overpowering coconut milk has the repellent consistency of potato salad, and a bizarre, misguided banana gratin blends Gruyère with underripe fruit. Only a roasted organic chicken with lime proved edible. Though the promised citrus flavor was almost undetectable, crispy skin, tender meat and savory jus made the dish the highlight of an otherwise unpleasant meal.