The dining space at Le Chef is small but nicely laid out, with good lighting and acoustics. The restaurant, in the village business district, has an interesting idea about dinner prices, offering a prix fixe with a la carte choices. You just pay a little more if you want to mix and match. As its name suggests, Le Chef tends toward French cooking, with nut-crusted local flounder, semi-boneless duckling, Prince Edward Island mussels, and filet of beef au poivre. Risotto and veal scaloppine are borrowed from Italy. A lunch menu features sandwiches, salads, freshly made soup, and a la carte entrees.