Chapeau has been a neighborhood bastion of French hospitality for almost 25 years. Chef owner Philippe Gardelle, wife, brother + 3 other FOH keep diners happy. Would so the food and the wine service.
After not dining here in some 20 years (although it's a 10 minute walk from home), we cashed a gift certificate we had been given. The menu, which seems to be almost identical to the day they opened, didn't suggest much that I wanted to eat. https://www.chapeausf.com/home2
I decided this was time to go simple. Mesclun salad brought a 5" tall dome of heavily (and seemingly previously) dressed red lettuce with a wedge of tepid fried cheese. Dressing was oddly sweet and lacked acid and shallot/garlic/or. .. On to sweetbreads. Huge portion, maybe 8 2" chunks of braised (?) sweetbread in a heavy one-dimensional sauce, 2 5" carrots and a baby turnip. No exterior crunch and a firm interior with little flavor (that could get past the sauce) except a slight liverish tinge. i got through about 2/3 of this enormous portion.
Husband brilliantly ordered the scallop. A single properly seared scallop with a good sauce. He wasn't so lucky with his cassoulet which lacked classic seasoning. (I told him the sauce reminded me of mid-century VanCamp pork and beans). Not much enhanced by the duck confit, sausage and pork. He got through maybe half. Ptipois once quipped re Metro industrially prepared restaurant food, "You could get worse."
We ordered a 375ml bottle of wine (by domaine and year) but were served wine in a carafe. Wrong! At a minimum, if the half bottle weren't available, an appropriate bottle should have been presented at table before being decanted.
We bailed before dessert. This meal was so wrong on so many levels that we actually laughed on our stroll home. I should add that we were surrounded by happy diners who heaped praise on the kitchen and service.
$185 inc tip, no dessert or coffee, 1/2 "bottle" wine,