We began our meal with a glass of Whitehaven Sauvignon Blanc from New Zealand—perhaps not French, but a fine selection nonetheless. Tasty little zucchini muffins are made fresh daily at Le Clos. Moist and slightly sweet, they were a scrumptious beginning to our meal.

Our first course was vichyssoise, a chilled French soup made with leeks and cream and garnished with snipped fresh chives. I have never had better vichyssoise in my life! The consistency was perfect, and the taste so rich. I could have made a meal of it.

If I had to pick just one, then our next course might have been my favorite: escargot in garlic butter, served with a crusty baguette. Julie suggested Treana Viognier from France to enjoy with our appetizer. Viognier wine is thought to stimulate the palate, giving more pleasure to any dining experience. The combination definitely worked its magic! Our escargot were very tender—just perfectly cooked—and served in adorable little pots of garlic butter with fresh herbs. Initially, the garlic has a pungent bite, but then mellows out so wonderfully on the palate. This is an amazing dish, and, when paired with the Viognier, it gets better with every bite and each sip of wine!

Our salad course was Salade Le Clos, the restaurant’s signature offering. This baby leaf spinach salad is mixed with other greens, beetroot, carrot ribbons, sun-dried cranberries, and a surprise little goodie—a fried sphere of warm goat cheese. The greens were dressed with a fresh balsamic vinaigrette. I loved this salad, especially paired with a French Bordeaux Rose, Chateau de Parenchere, a light red wine. The French take a great deal of pride in salads, which are always made out of the freshest ingredients, served simply, and not over-dressed. This one was delicious!

Our main courses were divine. For Rumsey, the Sea Bass was the chef’s special that night, served with tomato concasse and julienned vegetables. The sea bass was tender and velvety, and the concasse added the perfect touch of sweetness to the dish. We appreciated the julienned vegetables, which are labor intensive to make at home. They were cooked perfectly—just slightly crisp—and really added color and taste to the main dish.

For my entrée, I chose a favorite menu item: Lamb Shank Braised in Savory Broth, served with mushrooms and chive-whipped potatoes. The lamb was sublime—and bountiful enough to serve a small army. The broth was very fragrant, and the potatoes were soft and fluffy. Our wine selection was a robust Hermitage Rouge from the Rhone Valley, E. Guigal Winery, a nice full-bodied wine with bright acidity.

For dessert, we indulged in a warm Gateau au Chocolat with Crème Anglais, a rich chocolate cake that was out of this world. We enjoyed it with a cup of espresso. Definitely order coffee if you try this cake; they go so well together! Also, we were treated to a glass of EOS Sauterne, a lovely dessert wine from California.

Le Clos has an intimate and friendly atmosphere—by the time we finished our dinner, we had become friends with many of the folks dining nearby. If you share my love for fabulous French food, then you’ll savor every moment at Le Clos. They are open seven nights of the week.