Imagine you are in a town in France. It's mealtime, and so you do as the French do and stop by any number of shops or market vendors to pick up the makings for a simple meal: grilled chicken or stuffed sausage casings, a hunk of cheese, a fresh baguette, maybe some fruit. That's the concept behind The Madison Park Cafe and Marketplace (1310 Westover Terrace, Suite 107, Greensboro; 275-3755) at Westover Gallery of Shops. The restaurant, in the old Casaldi's Cafe, marks the return of Paul and Joan Shepherd. The couple served classic French cuisine and fine wine at The Madison Park on Dolley Madison Road for a decade before a fire destroyed the restaurant. That was more than 10 years ago. In the interim, they worked with the High Point Market and developed a food service contract with a resort in the mountains of Georgia. For a short time, Paul Shepherd worked with Revival Grill. But he never forgot an idea he had for a new concept of The Madison Park, an idea whose genesis actually began during the days of the old restaurant. "We wanted to keep the restaurant but offer the café," Shepherd says. "To be relaxed and casual. To have fun." Chalkboard menus hang above display cases that hold many of the classic "country French" and Mediterranean-style items the cafe offers, such as Boeuf Bourguignonne ($12), beef brisket cooked in red wine and stock; Veal Blanquet ($13), veal chuck and white wine with vegetables; Poulet de Pot ($10), boneless chicken with a rich Chicken Veloute and vegetables; and Bouillabaisse ($18), classically made with fresh fish and an assortment of shellfish. Diners simply walk in, peruse the menu and the options in the cases and have a seat at one of the 35 green linen-covered tables. A server will take your order for a choice of entrée, freshly baked bread, appetizer or a salad. Shepherd stresses freshness . Only enough will be prepared by his two culinary school-trained chefs for that day. Take, for instance, the Prime Rib ($16 for 8 ounces, $20 for 20 ounces, bone-in), slow roasted and served with au jus. "There's 12 cuts of prime rib," he says. "Once it's gone. It's gone." At lunch, diners can choose from hot entrees (Spinach Quiche, $7; cabbage infused with chuck steak, $7) or a grilled cold entrée (chicken, $7; seafood stuffed casings, $6; Pacific Coho Salmon, $8) and create a sandwich or salad. Or grab a French Dip ($7) or a Muffuletta ($7) with Mortadella and Soprasatta with provolone and olive tapenade. So, where does the marketplace come in? Shepherd explains he soon plans to offer "home meal replacement" - partially cooked or precooked entrees and sides that can be finished in the home oven. The Madison Park Café also offers homemade sorbets and custard-based ice cream. Brazilian-grown Carolina Roast coffee is available, and Teavana Teas are served in individual drip carafes - or get them bagged to go. The café offers WiFi, and Shepherd says he will soon open early to serve some continental breakfast items. The Madison Park Café and Marketplace is open 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday.