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Gallic-inspired goodies are sold “to go” for alfresco enjoyment or can be savored tableside in the sunny café. Chef Jean-Luc Kieffer and wife Jennifer Rau keep recipes simple and flavors bright, such as a calamari salad with daikon, cucumber and sesame oil. Extensive charcuterie, cheese and fish plates are heartier options, and dinner entrées include coq au vin, steak au poivre, frites and a succulent pan-seared duck breast imbued with orange and star anise.