C’est Comme À La Maison - CCALM

Pan-seared foie gras served with a sweet fig chutney and toasted gingerbread.

A rich, slow-cooked casserole with white beans, duck confit, Toulousain sausage, and pork belly.

Tender beef fillet with a creamy green peppercorn sauce, accompanied by a classic potato gratin.

A fragrant Provençal fish stew with rockfish, mussels, and shrimp, served with rouille and croutons.

Classic caramelized apple tart served warm with a dollop of vanilla-infused crème fraîche.

Chicken braised in red wine with mushrooms, lardons, and pearl onions, a timeless French classic.

A refreshing salad with tuna, olives, green beans, potatoes, tomatoes, and a hard-boiled egg.