French Classics

Tender snails baked in garlic herb butter, served with crusty baguette.

Rich beef broth topped with caramelized onions and melted Gruyère cheese.

Fresh salmon diced and seasoned with capers, shallots, and lemon zest.

Chicken braised in red wine with mushrooms, lardons, and pearl onions.

Slow-cooked beef stew with carrots, onions, and a rich red wine sauce.

A medley of seasonal vegetables stewed with herbs and olive oil.

Classic vanilla custard topped with a caramelized sugar crust.

Upside-down caramelized apple tart served warm with crème fraîche.

Rich and airy chocolate dessert, finished with whipped cream and chocolate shavings.