The kitchen does better than one might expect in the lower floor of Tysons Corner, but it just goes to show how fragile food is. The setting has a certain slickness, but a certain charm as well, with the space divided into small rooms by Art Nouveau etched glass, lit by globe lamps, with plenty of carved blond wood to reflect a glow. The waiter knew little, but knew he should refill coffee cups frequently. When we wondered why one main course was brought as soon as the appetizer was served and another appetizer didn't come until after the main course, he explained that the kitchen gets mixed up when two orders come in at once. Soup and pate were rather spicy and respectable. One rarely finds poached eggs in bourguignonne sauce, and here they were poached not much too long, and the sauce was winey and smoky from bacon chunks. With it, tangy fresh spinach and crisp salad with a touch of horseradish. Don't stray into pastry land, whether it be bouchee a la reine filled with dry strings of chicken, or pasty tarts. The puff pastries themselves are all right, but seem to be always filled with something thick and stubborn.