Take seriously the name of this restaurant and sample their charcuterie and their dishes from Normandy. One could hardly eat a better casual sort of meal than a platter of their assorted pates. It is difficult to choose from the seven, but certainly consider the garlicky Parisian salami. And the campagne, and the liver . . . They also handle fish well, serve plump mussels highly perfumed with garlic, or a fresh trout, deftly boned. And their veal is delicate, well mated with a calvados-based Normandy cream sauce. But go too far afield, and you will be faced with the Charcuterie Normande's a limitations. A dull vegetable soup, canned vegetables, a hollandaise of peculiar texture and bitter taste, rabbit in a congealed dark sauce, chocolate mousse which tastes like a fluffy Mars bar. If you take advantage of this restaurant's distinctiveness, rather than ordering as if it were a run-of-the-mill French restaurant, you will dine well. Few menus, after all, serve home-made sausages such as crepinetties or andouillettes. And the women who serve in the restaurant do so with such quiet charm that the small, attractive dining room feels like the dining room of a county inn. Uncluttered, unhurried, unpretentious, the restaurant invites you to linger, perhaps over a powerrfully calvados-based cafe Normand.