Ah, the French! Now, are we talking about Classic, Provincial, or Nouvelle?
Because Nouvelle went passe real fast, although it did give a kick in the pants to what is now called Contemporary. I like contemporary, when the chef has some idea of what he/she is doing.
Classic French, with it's emphasis on sauces and presentation, can be heavy, I admit. I find the hauteur of the staff at classic French restaurants the real turn-off, the deservedly ridiculed snobbery that keeps the diner at arm's length.
Provincial cooking, on the other hand, can be delightful. Coq au Vin is a good example, with the veggies blended in the bird's own juices, and the defiance of standard rules that red wine brings to the dish. Steak Frites, with a herbed butter on the perfectly grilled cow, is bistro cooking at it's best. And an omelette, done right, is simple good food that makes any occasion special.
I don't much think about food as being "exotic" any more. All I care about is whether I enjoy it or not.
As for duck, one of the best dinners I've had in the past year was on der Brucer's birthday, at La Vie en Rose in Brea, northern Orange County. The duck breast was still rosy and almost rare; it was served alongside the leg, done as a confit, but for once not overbearingly salty. Simple potatoes and veggies alongside, and I was happy as a goose!
And Crepes Suzette for dessert, tangy and sweet.
!