La Grande Boucherie

Classic Burgundy-style chicken braised with red wine, lardons, mushrooms, and pearl onions, served with potato dauphinoise.

Caramelized apple tart with a delicate inversed pastry crust, served warm with crème fraîche.

Warm goat cheese on toasted baguette slices, served over mixed greens with walnuts, apples, and a honey-mustard vinaigrette.

Crispy duck leg confit, slow-cooked in its own fat, served with garlic-herb roasted potatoes and a cherry reduction.

Pan-seared foie gras with fig jam and brioche toast, a rich and classic French starter.

A traditional Provençal fish stew featuring market catch, shellfish, saffron, and tomatoes, served with rouille and grilled bread.

Our signature prime hanger steak, cooked to perfection, served with hand-cut French fries and a secret herb butter sauce.