If one talented chef is good, two will be even better, right? Seems to be the theory behind this far north gem, teaming elder statesman Gaspar Stantic and young (but accomplished) Jean-Marie Cadot, late of Lavandou. The kitchen works in touches of classic French, hints of pan-European and a lot of New American into their creations, to the benefit of diners. The duck terrine can legitimately be called brilliant, studded with pistachios and soothed by truffles. Sauteed escargots rival any in Dallas and the halibut with Champagne sauce, the soufflés...we could keep going. Despite the high-toned menu, this is a casual destination. Wear shorts. Sit back. Relax. Indulge.