This local legend has gotten new wings from Chef Jean-David Daudet. Lunch fare, such as les oeufs en meurette, eggs poached in red wine sauce, and a French version of shepherd’s pie, is wonderful. So are dinner classics such as coq au vin, from the chef’s native Burgundy, or rack of spring lamb done with a pistachio crust. 400 E. Sahara Ave. 733-2066. Lunch 11:30 a.m.-2:30 p.m. Mon.-Sat.; dinner daily, 5:30-10:30 p.m.