Chez Michel Creemore’s residents should give a hearty merci that chef Michel Masselin is stirring up fine French cuisine on their picturesque main street. Brightly painted bistro walls are lined with posters of Parisian scenes and France’s countryside. Baked brie oozes from under a cover of caramelized onions and a reduction of sweet port and redcurrant. Mains stay true to rural French tastes. Breast of duck magret comes wonderfully red, rare and tender in a splash of orange sauce. Patrons can share portions of supple seared calf’s liver and onions. All main courses come with samplings of seasonal vegetables. Desserts alone are worth the drive, especially the duo of warm Belgian chocolate–smothered crêpes filled with velvety homemade vanilla ice cream or fresh fruit and pastry cream. Incredibly firm crème caramel bathes in a golden caramel sauce good enough to drink. A sel­ection of reserves and private stock rounds out the wine list. Mains $21–$34.