Bel Canto

Crispy duck confit with a vibrant orange glaze, accompanied by dauphinoise potatoes and a medley of seasonal greens.

Classic caramelized apple tart, inverted and served warm with a scoop of vanilla bean ice cream and a hint of Calvados.

Pan-seared beef tenderloin topped with foie gras and truffle sauce, served with asparagus and gratin dauphinois.

Creamy pumpkin velouté enhanced with roasted chestnuts and a touch of nutmeg, perfect for a Parisian autumn evening.

A modern twist on the classic, featuring succulent chicken slow-braised in a rich Pinot Noir reduction with pearl onions and wild mushrooms.

Light and airy goat cheese soufflé, served with a delicate drizzle of local honey and a sprinkle of fresh thyme.