We select restaurants because we love this surprisingly complex peasant meal,cassoulet. The chef at this restaurant is highly accomplished but didn't make the cassoulet properly. The ingredients didn't meld. The ingredients were added after the broth was made, not not slowly mixed infusing flavors from hours in the heat. The frisee salad was superb; the charcuterie was outstanding. But the main entree was highly disappointing.
Maybe it's a new chef? My beef bourginon was the same composed stew. Excellent sauce but the short ribs were added after the beef base was created. The ribs were probably held under the heater while the sauce was ladled into the bowl, and topped with the beef.
We informed the maitre d' who offered a dessert wine, very appreciated the gesture.