Coup D'etat

Caramelized apple tart with a crisp pastry crust, flambéed with Calvados for a touch of warmth.

Seared scallops baked in a rich thermidor sauce with Gruyère cheese, served in their shells.

Crispy roasted duck breast with a tangy orange glaze, served with confit potatoes and seasonal greens.

Warm goat cheese salad with toasted walnuts, honey, and a light vinaigrette, served on a bed of fresh mixed greens.

Classic French onion soup with a rich beef broth, caramelized onions, and a gratinéed Gruyère crouton.

Slow-braised beef in red wine with pearl onions, mushrooms, and lardons, a hearty French classic.

Burgundy snails baked in garlic-parsley butter, a classic French appetizer served with crusty bread for dipping.