Josephine offers meticulously prepared 'cuisine bourgeoise' in a warm bistro setting. The signature dish is an astoundingly buttery roasted pigeon, its breast deboned, legs done confit, and served in a reduction of its own juices. It’s topped with a fan made of tiny, feather-thin golden potato discs. The other house special is a textbook-perfect crisp confit de canard; this meltingly tender duck confit is artfully prepared. For dessert, classic single-serving souffles are offered, the meringue lightly browned. Price-wise, Chez Dumonet is in the splurge category, but classic fare done this well is hard to find.