La Petite Rose des Sables

Classic coq au vin elevated with seasonal Burgundy wine, heritage chicken, and Parisian button mushrooms.

Pan-seared beef tenderloin with a delicate crust, served with a truffle-infused potato gratin and a port wine reduction.

A sophisticated take on the Provencal classic, featuring local sustainable seafood, saffron, and a hint of pastis.

Caramelized antique apple tart with a flaky, buttery pastry crust, served with crème fraîche.

Rich, slow-simmered onion soup, topped with a Gruyère and Comté cheese crouton, baked until golden brown.