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THIS RESTAURANT IS CLOSED Rene Bistrot Restaurant Review: Fans of chef René Bajeux, former executive chef at the Windsor Court Hotel, may enjoy his cuisine du terroir---French cooking close to the earth---at a prix-fixe lunch each weekday in the lobby of the Renaissance Père Marquette Hotel. Menus might include such lusty, country-style fare as chicken grandmère, choucroute with turnips, endive salad and a brandade of crawfish. The chicken, soaking up the flavors of bacon, garlic, thyme and mushrooms, is notable. So are the sautéed skate with an artichoke and bean salad, the sage-roasted pork loin with feather-light soufflé potatoes, and the stewed rabbit with mustard and spätzle.