Le Colimaçon

Flaky puff pastry filled with tender Burgundy snails and earthy morel mushrooms in a rich, creamy garlic-parsley sauce.

Crispy-skinned duck leg confit, slow-cooked in its own fat, served alongside a decadent gratin of thinly sliced potatoes baked in cream and garlic.

Pan-seared beef tenderloin topped with a slice of foie gras and a truffle-Madeira reduction, served with asparagus.

A classic Provençal fish stew featuring an aromatic saffron-infused broth brimming with a variety of fresh seafood like snapper, mussels, and shrimp.

Caramelized apple tart with a buttery, flaky crust, traditionally served upside down and accompanied by a dollop of fresh crème fraîche.