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There is a homespun casualness about the red-roofed house in the shadow of the Hutton Hotel. The rooms are accented with brick-red and mustard-yellow walls, rusticated farmhouse furniture and white butcher paper covering black tablecloths, and the gracious and well-informed servers dress in T-shirts. In these easygoing French-flavored environs, expect a broad, comforting ensemble of familiar French favorites, such as mussels, salade Nicoise, trout Almandine, rack of lamb, duck confit with lentils, rabbit ragout, onion soup, crème brûlée and crêpes.

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