Chateau West is a French restaurant that takes its cues from another era. In terms of ambiance, service and menu offerings, dining at Chateau West reminds me of places that I visited in France in the 1970s — and there's real charm in that. It seems to be resonating with denizens of the West End neighborhood, happy to have another dining choice in their part of town. Born in the Perigord region of France, Parisian-trained chef Alain Treville heads the kitchen, creating classic dishes. Manager Dino Buonanno, who worked at Nashville landmark restaurant Arthur's, enjoys seeing familiar faces from that bygone time. Everything old is new again. That's clearly the case with fondue. We recall our fondness for it in its heyday, the crock of warm melted cheese, the long-stemmed forks and crusts of bread. Chateau West has brought fondue back to its glory, in three versions. We've sampled the Camembert swirled with green apple puree and the honey and white truffle-oil enriched Brie. Both make fun, shareable beginnings to savor with a glass of vouvray.