Fans of the now-closed Pif recall wistfully how David Ansill could cook French with the best of them.

Nowadays, Ansill runs the show at Bar Ferdinand, the sultry Spaniard on Liberties Walk in Northern Liberties.

Ansill has just added another kitchen, and in the process, he is crossing the Pyrenees. (OK, Market Street.)

He's now also chef at the Good King Tavern (614 S. Seventh St.), taking over at the South-of-France bistro after his good friend Paul Lyons stepped out. Ansill remains at Bar Ferdinand.

The Good King's Chloe Grigri says sous chef Mike Blau will work closely with Ansill, whose new menu has not yet been sprung.