Bistrot Des Tournelles

A vibrant salad with fresh tuna, green beans, potatoes, olives, tomatoes, and a hard-boiled egg, dressed with a light vinaigrette.

Crispy duck leg confit, slow-cooked in its own fat, served with potatoes sautéed in duck fat with garlic and parsley.

Slow-braised beef in red wine, bacon, mushrooms, and pearl onions, a classic from Burgundy.

Classic French onion soup, caramelized onions in a rich beef broth, topped with a baguette crouton and melted Gruyère cheese.

Savory tart with a rich filling of bacon, eggs, and cream, baked in a flaky pastry crust.

Caramelized apple tart, baked upside down and served warm with a scoop of vanilla bean ice cream.

Six escargots baked in garlic-parsley butter, a traditional Burgundian appetizer.