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The emphasis is on a full catalog of French charcuterie at this rather grandiose wine bar, the fourth outpost of Daniel Boulud's culinary empire. We liked the pté grand-pere, a coarse Gallic liverwurst flavored with truffle juice and port, and also the Lyonnaise salami, made in-house according to a recipe from the chef's hometown, though the vaunted headcheese was decidedly sub-Batali. The charcuterie tasting includes an accompanying vegetable hors d'oeuvre, and represents a nifty feed for two. The location directly across from Lincoln Center attracts a staid crowd, but your parents will appreciate that when they pick up the hefty tab.