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Chez Philippe Restaurant Review: Versailles-inspired décor lends Chez Philippe a romantic ambience mixed with a genteel Old South feel. Chef Jason Dallas relies heavily on locally sourced produce and meats for his rotating menu of seasonal offerings. Logan Turnpike Mill grits from north Georgia grace his confit of squab, for instance, and Tennessee’s Bonnie Blue Farm goat cheese adorns a wild salmon gravlax terrine. Jack Daniel’s Tennessee bourbon gastrique gives a special touch to sweet potato soup made from Mississippi-grown tubers. French selections dominate the wine list, but other wine-growing regions are represented as well, including American, Italian, some Spanish, and German. Wines by the glass include sparkling and Champagne, as well as a wide selection of red and white still wines. Desserts tempt with chocolate coffee gateaux and flaming bananas Foster prepared with Grand Marnier. The dining room provides a fine setting for The Peabody’s high tea, which requires reservations made 24 hours in advance and begins at 2 p.m.