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Cuisine Restaurant Review: Chef-proprietor Paul Grosz’s restaurant resides in a 1920s vintage house in the shadow of Detroit's Art Deco gem, the Fisher Building. Grosz trained at Le Français in Wheeling, Ill., under the legendary Jean Banchet, and he spent several years at the Hyatt Regency before his ten-year stint at The Whitney. In keeping with the French direction of the menu, the house was renovated with a sunny yellow and bright blue color scheme; polished wood and expanses of mirror give it a decidedly upbeat feel. Dishes typifying Grosz's style include Maine lobster with creamed leeks and tapioca, topped with osetra caviar; almond-crusted soft shell crabs in a coconut-citrus glaze; and roasted apple-glazed Alaskan halibut in lobster water with red lentils and a fricassée of shiitakes and salsify. Save room for dessert, given offerings such as strawberry Charlotte, an airy Grand Marnier soufflé, and German chocolate cake with coconut ice cream are on hand. Dine à la carte, or choose one of several progressive dinners. An extensive list of wines by the glass, half bottle and bottle and a full bar round out the experience.