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Black-jacketed waiters buzz between the two floors decorated with red leather benches and a huge multitiered chandelier. Jazz and chatter keep the Moulin Rouge–mood light, but the food is serious. Slices of duck magret fanned across the plate are drenched in a cassis sauce with caramelized shallots. Organic roasted chicken breast is crisp and juicy, served on a bed of spinach and basmati rice and dressed with tomato, white wine and wild mushroom sauce. Vegetarian selections include a house-made leek-and-tomato tartlet. Come early—specials tend to run out.