Claudine Restaurant

Pan-seared scallops with a delicate white wine and butter sauce, served with asparagus tips and truffle shavings.

Crispy-skinned duck breast glazed with a tangy orange reduction, accompanied by roasted root vegetables.

Slow-braised beef short ribs in a rich red wine sauce with pearl onions, mushrooms, and lardons.

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

Caramelized apple tart with a flaky pastry crust, served warm with a scoop of vanilla bean ice cream.

A vibrant salad with seared tuna, haricots verts, potatoes, tomatoes, olives, and a lemon vinaigrette.