The restaurant has a cozy environment with helpful waiters. We have been here a few times and have not been disappointed. For appetizers, we have chosen escargot which was cooked right.) The soup de jure (which changes) was white beans with truffled oil and prosciutto was a great choice. The quiche changes from day to day. On one occasion we had a fantastic quiche with goat cheese and red peppers and unlike a typical quiche it was tall and creamy. On another occasion it was like a typical quiche, just better. They have an “assiette campagnarde”, which is a country style sampler with terrine, two cheeses, cornichons (French pickles) and sliced hard cold cuts. It is too much for one person. But on another occasion I was able to order the terrine only. For the main course, we had salmon steak, cod filet, both good. The Coq au vin was cooked with onions and carrots. We had this dish on three different occasions, always prepared just right not under or overcooked. I had the Muscovy Duck, which has the least amount of fat compared to other ducks. It was prepared as “magret de canard” but just called Muscovy Duck Breast in English on the menu. In this very French way of cooking duck, the outside edge is well cooked but the inside is, well, rare. If you like rare meat, this will be fine. However, I don’t and I ordered it Medium. (You can order it rare, medium rare or medium.) When it was served it was still too rare for me and they returned it to cook it a little more (to medium) and it was just right. This dish should not be overcooked. The duck came with potatoes gratin on the menu (similar to “Pommes de Terre Dauphinoise”), made with potatoes, eggs, cream and butter and topped with a browned crust with grated cheese. Very good. The bouillabaisse is a seafood stew which is cooked in a seafood sauce which they add just a little of anise. I couldn’t taste the anise as it blended in with the sauce. There is always a chance to overcook since some ingredients of fish and crustaceans don’t cook at the same rate. But at Trois Cent Onze they get this combinations just right. For side dishes, the “Haricot Verts” which is string beans (but much better, which is why they probably don’t translate it) goes very well with of the main courses as does the White bean cassoulet with Merguez sausage. The sausage is round, sliced and small diameter that works very well the beans. I suggest you order these even if your dish already has a side. There are four deserts and we are have tried them all. The warm thin crust apple tart, is truly on a thin crust and is similar to a “tarte au pommes”. The Crème Brûlée had a “lavender” flavor when we were there. But on somedays it is vanilla and can vary. The Chocolate Mouse was sculptured in a nice presentation. The most exciting desert was the Crêpe Suzette, with a Grand Marnier and Orange Butter Sauce which was flamed (flambe) when served. Very spectacular and very orangey. For an unusual after dinner desert wine, try the Muscat de Beaumes de Venise, which despite having Venice in its name is from the southern Rhone Valley in France.