As part of my dad’s week-long birthday celebration, we headed to Chez Vincent (Cheesy name? Oui.) It’s a small place that serves fine French cuisine, fine French wine, and is about to merge with a place next door to sell fine cocktails before you order all of that. It’s a work in progress, but so far so good.

To start off, we got the saumon fume (smoked salmon) and pate, and both kicked it off with smooth elegance. Then, we each had the goat cheese & balsamic vinaigrette salad (except for my house salad). The former had warm cheese and not-too-bitter dressing, and it was as good a goat cheese salad as I’ve ever had.

For the main course, I had the venison - the most tender, cherry-doused meat in the state, and possibly the best dish on the menu. We also got the duck breast in Grand Marnier sauce, which was nearly as good, the trout almondine, and grouper, making for one of the tastiest tables in any restaurant around that night.

For dessert, we got a chocolate souffle to warm us up for the one at Emeril’s the next day, and while it wasn’t as mind-numbing, it was impressive, and rounded out a magnificent epicurean romp through the French countryside of our minds.