Among the various foods sampled there, the frog's legs provencale, tender and golden and served with a simple but agreeable tomato garnish. And saute of chicken with morels, a dish that is commonplace in Europe but fair ly rare in most New York restaurants.

The morels, those meaty, dark, shriv eled‐looking but delectable wild mush rooms, were out of a tin, of course, but excellent for all of that. So was the chicken and the cream sauce in which they were served. This was accompan ied by a good Nuits‐Saint‐George, 1964.

The rice with the chicken was la mentably overcooked, and another odd thing At a neighboring table the sweetbreads chatelaine in a puff pastry shell were also served with rice. Untidy menu planning. The pastry shell is suf ficient unto itself for the sweetbreads.

The luncheon menu is is la carte with main dishes from about $2.50 to $4.50. The evening menu has a complete din ner priced at $8.25 with it la carte dish es from about $5.75 to $8.50. The res taurant does not serve lunch on Satur day and it is closed Sunday. The tele phone number is (518) 465‐1111. Cock tails, wines. American Express and Din ers Club.

THERE are times when one may be predisposed to like a restaurant, and I feel that way about another French restaurant in Albany, L'Ecole ( ) in the shopping district known as Stuyvesant Plaza. It is not all that small, but there is a cozy feeling about the premises, and the young people who work there are warm and friendly in their welcome.

It is a place with rough plaster walls, pop posters, French travel posters and bar where you can munch on cubes of cheese and small wedges of well‐sea soned dry sausage. The menus and the wine list are outlined on wall‐black boards, and this has certain disadvan tages unless you face them. To view the wine list as a matter of fact, depending on where you sit, you may have to walk from one room to the other.

As to the kitchen, that of L'Ecole does not rank as high as those of its counter parts. But keep in mind that the prices don't either.